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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.
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
- 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
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.
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.
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.