Indulge in the vibrant flavors of Mexican cuisine with this delectable recipe for Sweet Potatoes with Poblano Chile Rajas. This dish combines the natural sweetness of roasted sweet potatoes with the smoky heat of poblano chiles, creating a harmonious balance of flavors. The poblano chiles are roasted, peeled, and sliced into thin strips, known as rajas, and then sautéed with onions, garlic, and a blend of Mexican spices. The sweet potatoes are roasted until tender and caramelized, adding a delightful texture to the dish. Served as a main course or a hearty side, this recipe is a symphony of flavors and textures that will tantalize your taste buds. Additionally, the article features a collection of delectable recipes that explore the diverse culinary traditions of Mexico. Discover the secrets of crafting authentic Mexican dishes, from classic tacos and enchiladas to flavorful salsas and moles. Embark on a culinary journey through Mexico's rich heritage of flavors with this comprehensive guide to Mexican cuisine.
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SWEET POTATOES WITH POBLANO CHILE RAJAS
Steps:
- 1.Preheat the oven to 375'. Generously butter a 3-quart gratin dish, and set aside. Grease a cookie sheet and arrange the sweet potatoes on the sheet. Brush the potatoes with 1 1/2 Tbls. of the melted butter and spinkle with the salt. 2.Roast the poblanos directly over a gas flame or under the broiler,turning, until charred all over. Transfer the poblanos to a bowl, cover with plastic and let them steam for 15 minutes. Peel, core and seed the chiles, then cut them into 1/4 inch strips. 3.Transfer the poblanos to a bowl, add the onion rings and toss with the remaining 1 1/2 Tbls. of butter. In the gratin dish arrange the sweet potatoes in an overlapping layer. Scatter part of the chile/onion mixture over the sweet potatoes, continue with this process,finishing with a layer of sweet potatoes covered with the reserved poblano strips. 4.Reduce the oven temperature to 350' and roast the sweet potatoes for about 35 minutes, or until the poblanos and onions are tender and are just beginning to brown. Scatter the cilantro leaves on top, drizzle with creme fraiche and serve.
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size. This will help them cook evenly.
- Roast the sweet potatoes until they are tender: Roasting the sweet potatoes until they are tender will help to bring out their natural sweetness and flavor.
- Use a variety of chiles: Feel free to experiment with different types of chiles, such as poblanos, serranos, or jalapeños. This will add a nice depth of flavor to the dish.
- Don't overcrowd the pan: When cooking the rajas, be sure not to overcrowd the pan. This will help them to cook evenly and prevent them from becoming soggy.
- Serve immediately: This dish is best served immediately after it is made. The sweet potatoes will be at their best when they are still warm and tender.
Conclusion:
This sweet potatoes with poblano chile rajas dish is a delicious and easy-to-make side dish that is perfect for any occasion. The roasted sweet potatoes are sweet and tender, while the rajas add a nice smoky flavor. This dish is sure to be a hit with your family and friends.
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