Vegan Rajas con Crema tacos, roasted poblano peppers sautéed with onion, garlic, and corn and bathed in an almond crema.
Course Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 213kcal
Author Dora Stone
Ingredients
Filling:
5Poblano peppers,roasted, peeledseeded, cut into strips
¼Water
1largeOnion, whitethinly sliced
2clovesGarlicminced
3earsCornkernels sliced off
½cupVegetable stock or broth
Crema: (see note)
½cupAlmondsraw
1cloveGarlic
¾cupWater
¼cupAlmond milk, unsweetened or vegetable oil(see note)
1tbsp.Lemon juicefresh
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.