Rajas means strips of poblano chilli and these strips are mixed with some crème fraiche, garlic and creme fraiche. I served this with a cactus salad. Cactus tastes like a non-spicy jalapeno so really delicious with a bit of cheese. I got the recipe from ‘Wahaca – Mexican Food at Home’ by Thomasina Miers. I’d probably reduce the amount of crème fraiche in the recipe in the future but it was a really delicious, fresh meal. I had to get both the poblanos and the cactus from Mexgrocer which worked out cheaper than Amazon and they have all sorts of tequila if you’re into that.
- 2 onions
- salt and pepper
- 1 tin poblano peppers (780g)
- 3 cloves garlic
- 250ml crème fraiche (I think you could get away with 180ml)
- pinch allspice
- pinch oregano
- 8 mini tortillas
- 80g Wensleydale or Mexican queso
- 6 vine tomatoes
- 1 440g jar cactus
- 1 small onion
- 10g parsley
- 10g coriander leaves
- 25g parmesan cheese
- 1 lime
1.) For the tacos, peel and dice the onions, heat some oil in a pan and cook on a low heat until very soft.
2.) In the meantime, peel and finely chop the garlic, then add to the pan with the allspice and oregano. Cook for a couple more minutes then season with salt and pepper. Move to a large bowl.
3.) Pour in the creme fraiche. Then drain and slice up the peppers, add and mix everything.
4.) For the salad, chop up the tomatoes and add to a salad bowl. Grate the parmesan and add that. Peel and finely dice the onion, parsley and coriander. Add to the salad. Drain the cactus, add in. Chop the lime in half and squeeze in the juice. Mix everything together.
5.) Crumble the wensleydale cheese. Assemble the tacos by adding some crème fraiche mixture to the taco, sprinkle over some crumbled cheese. Serve with the salad.