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Rajas con crema

Rajas con crema recipe
● 8 poblano peppers
● 2 tablespoons vegetable oil
● 3 tomatoes, roughly chopped
● 1 medium onion, sliced
● 1 clove garlic, minced
● 2 cups Mexican Crema, Creme Fraiche or Sour Cream 
Roast the poblano peppers on a comal or griddle, until the skin is completely charred. (You can also roast 
the peppers under your grill.) Place the roasted poblano peppers in a plastic or paper bag; let set for 5 to 
10 minutes. (This causes the peppers to sweat, making it much easier to remove the skin.) 
Remove the skin, stems and seeds from the poblano peppers. Cut the peppers into strips. 
In a medium skillet, heat the vegetable oil over high heat. Saute the tomatoes, onion, and garlic in the 
hot oil for about a minute. Add the poblano peppers and saute for another minute. Stir in the Mexican 
crema or creme fraiche; season with salt and pepper. Cover skillet and simmer Rajas con Crema over low heat, stirring occasionally, until mixture begins to bubble. Serve with Mexican style rice


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