Vegan Rajas con Crema Tacos

Vegan Rajas con Crema tacos, roasted poblano peppers sautéed with onion, garlic, and corn and bathed in an almond crema.

Recipe by Dora Stone on June 7, 2016

Prep time: PT10M

Cook time: PT30M

Total time: PT40M

Rating

4.67 stars (21 reviews)

Keywords

poblano peppers, rajas con crema, vegan tacos

Ingredients

5 Poblano peppers,roasted, peeled (seeded, cut into strips)
1/4 Water
1 large Onion, white (thinly sliced)
2 cloves Garlic (minced)
3 ears Corn (kernels sliced off)
½ cup Vegetable stock or broth
½ cup Almonds (raw)
1 clove Garlic
¾ cup Water
¼ cup Almond milk, unsweetened or vegetable oil ((see note))
1 tbsp. Lemon juice (fresh)

Cuisine

Mexican

Steps

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.
Almond Crema:
- 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.

Nutitrion

Serving Size: 1 serving
Calories: 213 kcal
Carbohydrates: 28 g
Protein: 8 g
Fat: 10 g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 157 mg
Sugar: 10 g
Unsaturated Fat: 9 g

Reviews

Kelcey on 2024-04-25 (5 stars):
These were absolutely delicious! I’d never had rajas before so I didn’t know what to expect, but they might be my favorite type of taco now!
Brittany on 2021-05-16 (5 stars):
Loved this recipe. My store didn’t have 5 poblanos so I added a couple Anaheim peppers too. Normally I use cashews but I followed the recipe and the Crema was delicious with almonds. Thanks for creating this recipe!!! I’ll need it as we’re leaving Tucson for Washington.
Angi on 2020-09-14 (4 stars):
I tried this with limited ingredients and quite happy with the results. I love that the crema is so smooth (used oil) and could totally be diversified by adding other ingredients. I don't live in a place where you can find poblano peppers ?? so I had to use friggitelli (a type of non spicy green Italian pepper) but just added some chili powder to the mix to add some spice. Unfortunately, fresh corn isn't really eaten here either but I found some canned... Ok, not the best, but holds the cravings. It worked out just fine. Looking forward to making these for dinner with friends next week!
Sherri on 2020-05-30 (5 stars):
Thanks for the wonderful recipe. Made a few adjustments only because I did not have ingredients. Used lime instead of lemon and soy milk instead of almond. I made baked potatoes and topped them with it and some pinto beans. I actually liked this better than normal rajas as I did not feel like a blimp afterwards.
Erica Morrow on 2020-02-24 (5 stars):
Thank you for this recipe! It was just as decadent as compared to the traditional version! I missed having this.
Lynne on 2019-09-13 (5 stars):
OMG Thank you for this amazing recipe! It is so delicious I Followed the recipe and I could eat it every day! It’s definitely going on my list of favorites thank you !