Rajas con Crema Tacos

1. 1
   roast · ~15 min

   Roast the poblano peppers.

   1.Place poblano peppers directly over a gas flame or under a hot broiler.

   2.Turn occasionally until skins are blackened and blistered on all sides.

   3.Transfer to a plastic bag or covered bowl and let steam for 10 minutes.

   4.Peel off the charred skin, remove stems and seeds, then slice into strips.

   TIPSteaming the peppers in a sealed bag loosens the skin, making peeling effortless.
2. 2
   saute · ~5 min

   Sauté the onion and garlic.

   1.Heat oil in a large skillet over medium heat.

   2.Add sliced onion and cook until soft and translucent, about 4 minutes.

   3.Add minced garlic and cook for 30 seconds until fragrant.
3. 3
   saute · ~4 min

   Add corn and poblano strips.

   1.Add corn kernels to the skillet and cook for 2 minutes.

   2.Add the roasted poblano strips, salt, and black pepper.

   3.Stir everything together and cook for 2 more minutes until heated through.
4. 4
   mix · ~2 min

   Finish with crema and cheese.

   1.Lower the heat to the lowest setting.

   2.Pour the crema over the vegetables and stir gently to combine.

   3.Sprinkle crumbled queso fresco on top and let it soften for 1 minute.

   4.Remove from heat immediately once the crema is warm.

   TIPDon't let the crema boil or it will break and become grainy. Gentle heat keeps it silky.
5. 5
   roast · ~5 min

   Warm the corn tortillas.

   1.Heat a dry skillet or comal over medium-high heat.

   2.Warm each tortilla for 20-30 seconds per side until pliable and lightly charred.
6. 6
   assemble · ~2 min

   Assemble the tacos.

   1.Spoon the creamy rajas mixture onto each warm tortilla.

   2.Garnish with fresh chopped cilantro.

   3.Serve immediately with lime wedges on the side.

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