Recipe of the Week: Rajas
We all have a smell that reminds us of home—for some it’s the smell of freshly baked cookies. For others, it’s the aroma of hearty homemade soup. For me, it’s the smoky fragrance of poblano chilies. So when we decided to focus our “Recipe of the Week” series on vegetables this month, I knew that chilies were the way to go for me. Nope—this recipe is not going to be salsa! These tasty peppers have many other uses besides being scooped up by a tortilla chip—as delicious as that might be.
The poblano pepper—named in honor of the Mexican state of Puebla—is a mild chili pepper, just a tad spicier than a bell pepper. They are wonderfully flavorful and super-cheap! You can grill these babies or stuff them with a potato-and-spinach mix—or mushrooms and tomatoes—or … OK, OK, I’m getting carried away. That will be another recipe, so stay tuned. 🙂
Today’s recipe is for rajas, a Mexican dish made by simmering poblano peppers in a creamy sauce. It’s a staple at my house. You’re probably thinking that a dish made primarily of chilies might be too spicy for you, but don’t worry—the sweetness of the corn and the creaminess of the sauce make it milder and oh, so tasty!
Let’s get cookin’!
2 poblano peppers
1 Tbsp. vegetable oil
1 small onion, chopped
1 cup corn kernels
1/2 cup plain soy milk
Salt and pepper, to taste
- Char the peppers over the gas burner on the stove, rotating them often until most of the skin is blistered and black. If you don’t have gas burners, char the peppers on a tray set underneath the broiler.
- Transfer each to an airtight container and let steam for 15 minutes. Rub off the skin with your fingers. Remove the seeds and stems and slice into strips.
- In a medium skillet, heat the oil over high heat.
- Sauté the onion and corn for 1 minute.
- Add the peppers and sauté for another minute.
- Add the soy milk and season with salt and pepper.
- Cover the skillet and cook for 5 minutes, or until the soy milk thickens.
Makes 2 servings
You can eat this dish as is or serve it over brown rice or pasta. My favorite way to eat rajas is with warm corn tortillas.
What’s your favorite vegetable?