Tacos de rajas con crema – tacos with bell pepper, corn and cream Recipe
Tacos de rajas con crema are mild, creamy tacos with strips of bell pepper, corn and cream. In Mexico they’re often served as a meatless lunch or dinner, especially when there’s a lot of bell pepper in the fridge to use up. The flavors are a bit like a vegetable pepper stew, but served in a tortilla with a hint of lime.
Tacos de rajas con crema are one of those Mexican dishes that show how little it takes for vegetables to become the star of the meal. The creamy cheese-and-cream sauce coats the pepper strips and corn, creating something between a delicate vegetable stew and pure comfort food in a tortilla. A hint of lime at the end adds lightness and cuts through all the creamy softness.
Chef's tips
Fry the peppers until they’re soft but still springy – if they start to fall apart, the filling will become too mushy. Add the cream over low heat and don’t let it boil, as it can curdle, especially if the pan is very hot. If you’re using a very salty cheese, taste the sauce before adding extra salt so you don’t over-season it.
How to serve
These tacos are perfect as a meatless weekday dinner, served with a simple tomato and cucumber salad or a small bowl of Mexican-style beans. To drink, lime water, homemade watermelon agua fresca or a light lager-style beer all work well. For get-togethers with friends you can set the pan with hot filling in the middle of the table and let everyone assemble their own tacos.
Ingredients
- bell pepper - 3 pieces
- onion - 1 piece
- corn - 150 g
- cream - 200 g
- cheese - 100 g
- garlic - 2 cloves
- vegetable oil - 2 tablespoons
- corn tortilla - 12 pieces
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
- lime - 1 piece
Preparation
- Wash the peppers, remove the cores and seeds and cut into thin strips. Slice the onion into thin half-moons.
- Heat the oil in a large pan over medium heat. Add the onion and fry for 4–5 minutes, until it softens and becomes slightly translucent.
- Add the pepper strips and fry for 8–10 minutes, stirring often, until the peppers are soft but still slightly firm.
- Add the garlic pressed through a garlic press and fry for 1 more minute, stirring, until fragrant.
- Add the drained corn, salt and pepper, stir and fry for another 2 minutes.
- Reduce the heat to low, add the cream and mix thoroughly. Heat for 2–3 minutes until the sauce is hot and slightly thickened, but do not let it boil.
- Add the grated cheese and stir until it melts and combines with the sauce. If the sauce is too thick, add 2–3 tablespoons of water.
- Warm the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable.
- Spoon a portion of the creamy pepper mixture onto each tortilla. Before serving, drizzle lightly with lime juice.
- Serve immediately while the filling is hot and the cheese is still stretchy.
Storage
Store the cooled filling in the fridge for up to 2 days. Reheat gently in a pan, adding a splash of water or milk if the sauce has thickened too much. Warm fresh tortillas just before serving again.
