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Poblano Chile Strips Tacos

Name: Poblano Chile Strips Tacos
Prep time: 10 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; 2 poblano chiles; 1 yellow bell pepper, sliced into small thin strips; 1 tablespoon vegetable oil; 1 onion, thinly sliced; 1 teaspoon chicken bouillon; 1/3 cup water; 1 cup sour cream; 6 corn tortillas

Prep 10 min
Total 1 hr 40 min
Ingredients 9
Servings 6

My fiance has a lot of family in Mexicali, Mexico. Around 7 or 8 years ago we would often go down there to visit at least every three months or so before my son was born. Everything about Mexicali is amazing to me: the people, the landscape, the shops, and my new lovely extended family. The one thing that still stands out more than anything is the food. One hot summer day in Mexicali, Mari, my fiance's cousin, was preparing some poblano chile rajas, or strips. Regardless of the hot weather, I jumped into the kitchen with her to learn all about this amazing homemade dish! We roasted the chiles over an open flame, then steamed and peeled them. After all that, we cut them into thin strips. That's why they're called rajas! Every time I miss Mexicali, I make rajas at home the way Mari taught me, and that helps me out a little!

Ingredients

1 teaspoon olive oil
2 poblano chiles
1 yellow bell pepper, sliced into small thin strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 teaspoon chicken bouillon
1/3 cup water
1 cup sour cream
6 corn tortillas

Directions

1

Rub olive oil all over poblano chiles.
2

Place chiles over an open flame and burn the skin until the entire chile is charred and completely black.
3

Place the charred chiles in an airtight bag and allow them to steam in their own heat for 1 hour.
4

Run poblano chiles under a steady stream of water and carefully peel all the charred skin off.
5

Discard the stems and seeds from chiles. Slice them in long thin strips.
6

Discard the stem and seeds from the yellow bell pepper as well.
7

In a large frying pan over a medium flame, add in vegetable oil, and allow to get hot.
8

Add in poblano chiles, onion, and bell pepper. Mix to combine.
9

Saute for about 10 to 15 minutes, stirring often, or until onion and peppers are tender.
10

Sprinkle in chicken bouillon and mix.
11

Pour in water, and mix well. Let the water evaporate a little bit.
12

Add in sour cream and mix to combine.
13

Heat tortillas over an open flame and fill with rajas. Serve and enjoy!

You can also garnish with sour cream.

No nutrition information available for this recipe

My fiance has a lot of family in Mexicali, Mexico. Around 7 or 8 years ago we would often go down there to visit at least every three months or so before my son was born. Everything about Mexicali is amazing to me: the people, the landscape, the shops, and my new lovely extended family. The one thing that still stands out more than anything is the food. One hot summer day in Mexicali, Mari, my fiance's cousin, was preparing some poblano chile rajas, or strips. Regardless of the hot weather, I jumped into the kitchen with her to learn all about this amazing homemade dish! We roasted the chiles over an open flame, then steamed and peeled them. After all that, we cut them into thin strips. That's why they're called rajas! Every time I miss Mexicali, I make rajas at home the way Mari taught me, and that helps me out a little!