Crispy Rajas Recipe

Prep vegetables

Preheat oven to 425°F (220°C). Wash potatoes and cut into 1/2-inch cubes. Core and seed the poblano peppers and red bell pepper, then slice into 1/2-inch strips. Peel and slice the yellow onion into 1/2-inch wedges.

Par-cook potatoes

Place cubed potatoes in a pot, cover with cold salted water, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.

Season and roast

Toss par-cooked potatoes with 2 tbsp olive oil, smoked paprika, ground cumin, 1 tsp kosher salt and 1/4 tsp black pepper. Spread potatoes on a rimmed baking sheet in a single layer. Roast for 15 minutes.

Add peppers & onions

After 15 minutes, add the poblano strips, red bell pepper strips and onion wedges to the same sheet, drizzle with 1 tbsp vegetable oil, sprinkle remaining 1/2 tsp kosher salt and remaining black pepper. Toss gently to combine and continue roasting another 12–15 minutes until potatoes are golden and peppers are blistered and tender.

Crisp finish (optional)

For extra crispness, increase oven to broil for 2–3 minutes, watching carefully to avoid burning. Remove and toss with 2 tbsp chopped cilantro. Keep warm.

While potatoes roast, halve avocados, remove pits and scoop flesh into a bowl. Add lime juice immediately and mash to desired texture with a fork. Fold in diced tomato, minced red onion, chopped cilantro, minced jalapeño (if using). Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lime or salt. Cover and refrigerate until serving.

If using fresh corn: heat a dry skillet over medium-high heat. Add corn kernels and cook without oil until charred in spots, about 5–6 minutes, stirring occasionally. If frozen, thaw and pat dry, then char in the skillet with a teaspoon of olive oil for 4–5 minutes.

Remove from heat and transfer to a bowl. Stir in diced red bell pepper, finely diced red onion, 1 tsp lime juice, 1 tsp olive oil, 1/4 tsp smoked paprika, 1/4 tsp salt and 1 tbsp chopped cilantro. Taste and adjust seasoning. Let sit at room temperature to meld flavors.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1 tsp minced garlic and 1/2 tsp honey (if using). Season with 1/8 tsp salt. Taste and adjust chipotle or lime for heat and brightness. Refrigerate until ready to serve.

Spoon a generous portion of crispy potatoes and peppers onto each plate or a shared platter.

Dot with 2–3 tablespoons of guacamole per serving (or arrange guacamole along one side).

Spoon 2 tablespoons of roasted corn relish over or beside the potatoes.

Drizzle chipotle aioli over the potatoes and peppers in a thin zigzag (about 1 tbsp per serving).

Sprinkle crumbled cotija cheese evenly (about 1–2 tbsp per serving) and scatter remaining chopped cilantro. Serve with lime wedges and hot sauce on the side.

Serve immediately while potatoes are still hot and crisp.