Vegetarian Tacos de Rajas with Crema

Ingredients

Quantities are for one portion.

• 2poblano peppers
• 100 gsweet corn kernels
• 15 mlolive oil
• 3small corn tortillas
• 0.5onion, sliced
• 50 gOaxaca cheese (or mozzarella), grated
• salt to taste
• 50 gMexican crema (or sour cream)

Method

1. Roast the poblano peppers directly over a flame or under a hot grill until the skin is blistered and blackened all over. Place them in a covered bowl to steam, then peel off the skin, remove the seeds, and slice into thin strips.
2. Heat the olive oil in a frying pan over medium heat and sauté the sliced onion until soft and lightly golden.
3. Add the poblano strips and sweet corn to the pan, season with salt, and cook until everything is heated through.
4. Lower the heat, scatter the grated cheese over the vegetables, and let it melt into the mixture.
5. Warm the corn tortillas briefly in a dry pan until soft and pliable.
6. Fill each tortilla with the cheesy poblano and corn mixture, then drizzle generously with the Mexican crema before serving.