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    Vegan Rajas con Crema Tacos

    06/07/2016 by Dora S. 18 Comments

    Jump to Recipe Jump to Video Print Recipe

    Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

    Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

    There's something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let's just say the cooks weren't too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I'll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I'm sure they had a kick out of that.

    Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

    Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

    Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer's market. If you are staying away from nuts, you can omit the "crema" and serve with a salsa instead.

    Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

    The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

    The Recipe: Vegan Rajas con Crema Tacos

    This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you're in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

    Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying
    Save Recipe Go to Recipe Box
    4.75 from 4 votes

    Vegan Rajas con Crema Tacos

    Vegan Rajas con Crema tacos, roasted poblano peppers sautéed with onion, garlic, and corn and bathed in an almond crema.
    Pin Recipe Print Recipe
    Cook Time30 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: poblano peppers, rajas con crema, vegan tacos
    Servings: 4 servings
    Author: Dora Stone

    Ingredients

    Filling:

    • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
    • 1/4 Water
    • 1 Onion, white, large, thinly sliced
    • 2 cloves Garlic, minced
    • 3 ears Corn, kernels sliced off
    • ½ cup Vegetable stock or broth

    Crema: (see note)

    • ½ cup Almonds, raw
    • 1 clove Garlic
    • ¾ cup Water
    • ¼ cup Almond milk, unsweetened or vegetable oil (see note)
    • 1 tbsp. Lemon juice fresh

    Instructions

    To make the filling:

    • Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.
    • Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
    • Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

    Almond Crema:

    • Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.
    • Serve with warm corn tortillas.

    Video

    Notes

    If you are a no-oil vegan use unsweetened almond milk for the crema, but if you don't mind oil use a mild vegetable oil for a super smooth sauce.
    If you don't have a high powered blender soak the almonds the night before, peel them the next day, and use only 1/4 - 1/2 cup of water. 
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Here are some other delicious taco recipes you can try as well:

    25 Vegan Tacos for 5 de Mayo

    Chickpea and Spinach Tacos

    Spicy Zucchini Black Bean Tacos

    Carrot and Sweet Potato Tinga Tacos

    Potato and Chorizo Tacos

     

    Previous Post: « Mexican Vegan "Tuna" Salad
    Next Post: Mexican Stuffed Baked Potato - Vegan »

    Reader Interactions

    Comments

    1. jose fernandez

      June 08, 2016 at 8:16 am

      awsome...my favorites always
      congratulations once more
      pil...dorita

      Reply
    2. Whitney

      September 13, 2016 at 6:28 pm

      I made these tonight and made homemade tortillas, I'm in taco heaven. Thank you!

      Reply
    3. Miguel Gallardo

      June 26, 2017 at 7:51 pm

      Made this and it was incredibly delicious. Added a Serrano pepper to the crema mixture and gave it a little kick. This is the second recipe I use off your site, and haven't been disappointed. Thank you for sharing your delicious recipes.

      Reply
      • dorastable

        July 08, 2017 at 9:29 am

        Thanks for commenting Miguel! Glad you liked it.

        Reply
    4. ellie livesay

      July 24, 2019 at 9:42 pm

      about to make this version for my non-dairy friends.. is there a reason that the almond crema needs to be poured over cooled filling? Or could it be poured over the hot filling? I want to serve the mixture warm. Just want to be sure I understand! Thank you - your website is wonderful!

      Reply
      • Dora S.

        July 27, 2019 at 3:12 pm

        Just let the filling cool slightly. It should still be hot, but not boiling hot.

        Reply
    5. Lynne

      September 13, 2019 at 2:50 pm

      OMG Thank you for this amazing recipe! It is so delicious I Followed the recipe and I could eat it every day! It’s definitely going on my list of favorites thank you !

      Reply
    6. Maddy

      October 20, 2019 at 12:48 pm

      Could this be made with unsweetened soy milk instead of almond?

      Reply
      • Dora S.

        October 21, 2019 at 9:18 pm

        Yes

        Reply
    7. Erica Morrow

      February 24, 2020 at 8:28 am

      Thank you for this recipe! It was just as decadent as compared to the traditional version! I missed having this.

      Reply
      • Dora S.

        February 29, 2020 at 3:27 pm

        I'm so glad it worked out for you. It was one of my favorites before going vegan.

        Reply
    8. Sherri

      May 30, 2020 at 12:29 pm

      Thanks for the wonderful recipe. Made a few adjustments only because I did not have ingredients. Used lime instead of lemon and soy milk instead of almond. I made baked potatoes and topped them with it and some pinto beans. I actually liked this better than normal rajas as I did not feel like a blimp afterwards.

      Reply
      • Dora S.

        June 14, 2020 at 12:19 pm

        Thanks for sharing. so glad you liked it!!

        Reply
    9. Angi

      September 14, 2020 at 6:31 am

      I tried this with limited ingredients and quite happy with the results. I love that the crema is so smooth (used oil) and could totally be diversified by adding other ingredients.
      I don't live in a place where you can find poblano peppers ?? so I had to use friggitelli (a type of non spicy green Italian pepper) but just added some chili powder to the mix to add some spice.
      Unfortunately, fresh corn isn't really eaten here either but I found some canned... Ok, not the best, but holds the cravings.
      It worked out just fine.

      Looking forward to making these for dinner with friends next week!

      Reply
    10. Buffy

      December 20, 2020 at 5:20 pm

      This recipe sounds so delicious! The rest of my family won't eat peppers so I'm wondering how well it reheats from the fridge or the freezer. Thoughts?

      Reply
      • Dora S.

        December 23, 2020 at 8:01 am

        It reheats pretty well. I've never tried freezing them though

        Reply
    11. Deanna

      March 04, 2021 at 11:01 am

      The photo shows unpealed peppers in the pan with the onions. I so rarely peal them. Apparently you sometimes don't peal them either

      Reply
      • Dora S.

        March 20, 2021 at 1:37 pm

        I try to peel them, but if I don't have time I'll use the as is

        Reply

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