01 of 10
Gather your ingredientsTo make rajas you need just a few things...
Continue to 2 of 10 below.
- 2 lbs Poblano Chiles
- 2 teaspoons olive oil (or other cooking oil)
- 1 large white onion
- 1/3 cup heavy cream (or half and half for a lighter version)
- 1/2 teaspoons salt
02 of 10
Start the onionsSlice off the ends of the onion and remove the peel. Slice the onion into 1/2 inch slices. Use your fingers to separate the rings. Place the onions in a cast iron pan (you can use another type of pan if you don't have cast iron) and drizzle the oil over them. Begin to cook the onions over medium heat, stirring occasionally.Continue to 3 of 10 below.
03 of 10
Roast the chilesPlace the green chiles on a got grill. Turn them every 30 seconds or so. When the chiles are blackened and blistered on all sides they are ready. Remove them from the heat and let them cool off so you can touch them. If you don't have a grill accessible, you can also roast them in a broiler or on a hot cast iron pan (comal.)Continue to 4 of 10 below.
04 of 10
Cooking the onionsAs the onions begin to soften, they should also begin to turn brown a little and become sweeter which indicates the natural sugars in the onion have begun to caramelize. If they are not browning, add 1/2 teaspoon of sugar to the pan to help speed up the process. Keep the heat at medium until they begin to brown, then turn the heat to low to keep them cooking, but at a slower rate.Continue to 5 of 10 below.
05 of 10
Preparing the chileAfter the chile has cooled to the touch, remove the blackened skin. Some of it may be hard to remove, and some little black bits may remain.Continue to 6 of 10 below.
06 of 10
Removing the chile seedsSlice each chile open and lay it flat. Use a spoon to scrape the seeds and white veins out. Discard the contents.Continue to 7 of 10 below.
07 of 10
Slicing the chilesSlice the chiles into 1/2 inch strips. You can make them thinner if you like, it's just a matter of preference.Continue to 8 of 10 below.
08 of 10
Adding the chilesAdd the chiles into the cooking onions and stir them around until they are evenly mixed.Continue to 9 of 10 below.
09 of 10
Adding the creamPour the cream (or half and half) in and turn the heat back up to medium. Let the rajas simmer in the cream until the cream begins to thicken and stick to the onions and chiles. After the cream has thickened, remove the rajas from the heat and let it sit for another minute or so before serving.Continue to 10 of 10 below.
10 of 10
Serving the rajasRajas can be used as a side dish (as shown) or you can use it for a filling for tacos, burritos or quesadillas. It is best eaten fresh, but you can store it an airtight container in the refrigerator for up to 24 hours. After that, it becomes slimy when reheated.