Vegan Rajas con Crema tacos, roasted poblano peppers sautéed with onion, garlic, and corn and bathed in an almond crema.
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Dora Stone
5Poblano peppers,roasted, peeledseeded, cut into strips
1largeOnion, whitethinly sliced
3earsCornkernels sliced off
½cupVegetable stock or broth
Crema: (see note)
¼cupAlmond milk, unsweetened or vegetable oil(see note)
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.