Papas Rajas Recipe

Time50m

Serves4

roasted poblano, charred onion, sweet corn, potato, queso fresco, crema, cilantro, onion

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Ingredients

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1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place in a bowl, covering with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice them into strips.
2
Cook the Potatoes
In a pot, add the diced potatoes and cover them with water. Bring to a boil and cook for about 10-15 minutes, or until tender. Drain and set aside.
3
Char the Onion
In a skillet over medium heat, add a drizzle of oil and the sliced red onion. Cook for about 5-7 minutes until the onion is soft and slightly charred.
4
Prepare the Sweet Corn
If using fresh corn, remove the kernels from the cob. If using frozen corn, simply thaw it. Set aside.

5
Combine Ingredients
In a large mixing bowl, combine the roasted poblano strips, cooked potatoes, charred onions, and sweet corn. Gently stir to mix all the ingredients together.
6
Add Queso Fresco and Cilantro
Fold in the crumbled queso fresco and chopped cilantro into the mixture. Season with salt and pepper to taste.
7
Serve with Crema
Serve the Papas Rajas warm, drizzled with crema on top. Garnish with additional cilantro if desired.