Today I have a vegan take into the rajas con crema that I blogged about some time ago.
I used:
4 fresh poblano peppers
Two cloves of garlic
Half to a quarter of a white onion
One small can of corn
Vegetable oil
Salt to taste
The first thing to do is to roast the poblano peppers in the broiler. I cut them in two so I didn't have to turn them around. When they were charred, I put them in a plastic bag to "sweat".
After the peppers are cooled down, peel and devein them.
Slice in "rajas".
Meanwhile, slice onion and garlic and sautee them in the oil until lightly browned but not caramelized.
Add the rajas that, because of the roasting, should be kinda cooked by now, sautee for about 2 minutes and add salt to taste.
Then add the small can of yellow corn. Sautee for another 2 minutes just to make the taste uniform.
That's it! Serve with a side of rice and refried beans. The corn tortilla is for making tacos.
Delicious!
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