Potatoes With Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida)
4.4
(14)
This is an extremely popular vegetarian guisado and one of my personal favorites: it’s a combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction that can be used all in sorts of ways. It’s meatless but very hearty, thanks to the potatoes and crema. For a saucier guisado, rajas con crema, omit the potatoes. In that case, I’d double the amount of roasted poblanos.
Ingredients
4–6 servings
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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!
Step 6
Do Ahead:These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
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Reviews (14)
Back to TopDefinitely a keeper! Pretty quick and easy. Very flavorful. I added garlic, ground cumin, salt & pepper to the onions, which I sauted almost to the point of being carmelized. I used pepper that I had -- 3 small poblano, 1 med red bell pepper and 2 small anaheim peppers -- I charred the peppers under the oven broiler. Don't skip charring the peppers -- the taste and texture of the peppers won't be the same, and this dish is all about the flavor of the Roasted Poblanos. I used about 1 lb of baby dutch yellow potatoes, cut into 1" cubes. The ratio of peppers and potatoes was pretty even. I made the homemade Mexican Crema, which was good. Used 1 C of the crema for the prepared peppers and potato mixture, which gave the mixture a nice creamy coating after the quick boil and resting. Similar to a potato salad. Perfect side to grilled steak, corn on the cob, and a dish of slice tomatoes and avocados w/olive oil and lemon juice.
Dolores Moe
San Diego, CA
6/12/2023
Just made it but have not tasted yet.....and a few thoughts; Seems like the proportion is off, especially when looking at the picture, I used more potatoes. With 5 poblanos and 2 potatoes it would much more pepper than potato, the picture seems like the opposite. Charring peppers under a broiler or right on the stove grates (with a gas stove) is a much better way to go, obviously if you have electric you don't have that option, .....infrared oven broiler? For those who did not char....you really should. It is also interesting to note that while the picture looks like all the crema has been absorbed some commenters were saying that it was "soupy". If it is too bland, a little more salt and maybe some cumin and/or Mexican oregano?
Walt
Long Island
2/24/2022
This was delicious! Only thing I changed was canola oil for safflower oil! I’ll definitely make it again! I can see serving it as a side, but we had it along with fresh tomatoes, bell pepper, and avocado in a vinaigrette and were completely satisfied!
whitegable
Micanopy, FL
6/24/2021
I will try it again, but was not happy with process. I found it time consuming for a simple stew. The technique used for roasting peppers was more difficult than charring under broiler which I usually do. Cooking all the ingredients separately and putting them together was a bit time consuming also. I did not have any sauce to absorb which didn't affect flavor but made it not very stew-like. The flavor was good.
Anonymous
harbert michigan
2/10/2021
This is just excellent. You know those meals that only take a few ingredients yet are very rewarding? This is one. I use this in rotation for our Meatless Mondays. I love some of the other reviewers' ideas to "fill out" this meal - I will also use pinto beans or black beans, wedges of cheese quesadilla, or a slaw with purple cabbage-onion-corn-cumin, and of course, chunks of avocado.
bethruth
Indiana
10/27/2020
Very easy and tasty. I didn’t make any changes but enjoyed it just as it was. Filling and tasty.
healinghands48
Virginia
1/21/2020
Liked this and will make again when poblanos are in season here in Colorado. Made as written with store-bought crema, except no onions, and would make it the same again. Served with whole pinto beans, sliced avocado, and a quick cabbage/lime slaw, didn't need any other starch. I do peel my peppers. Oh, and next time I'll cut the peppers into inch squares instead of strips to make it easier to eat.
Anonymous
Colorado
1/20/2020
Very good! Had it with corn tortillas.
dianam0624
Maryland
1/12/2020
Very flavorful & simple! I didn't blister my poblanos well enough so a lot of the skin didn't peel off, but it was fine with it on, as another reviewer mentioned. I did add lime zest and a little lime juice at the end, again taking another reviewer's advice, and it added a nice brightness. I definitely will make this again.
pacific_palms
Miami
1/12/2020
我要让它再次的一部分larger meal concept but I’m not sure what to put it with yet. It’s delicious and flavorful and easy, but to me it’s an odd structure for a dish. It didn’t work too well in corn tortillas (maybe if I cut everything smaller) and it felt like it was missing something alone on a plate (maybe on some chicken or fish next time) and wasn’t saucy enough for a bowl of rice (maybe add some potato water and extra crema). A few prep notes- I cooked the papas in some chicken broth I needed to use up and I didn’t even bother trying to peel the peppers - why waste those pretty skins?!
telltiffany6738
Lily Dale, NY
1/10/2020
This is going into the rotation. The simple list of ingredients comes together beautifully. Roasting the poblanos was essential--I love my cast iron skillet. I was able to get a really nice char and after sweating the skins came right off.
Anonymous
Onalaska, WI
1/7/2020
I made this because it was on the Cook90 menu but I didn't expect much. I thought it might be a little bland. Boy, was I wrong; this dish was way more than the sum of its parts. Very flavorful and fast, will make again.
Anonymous
1/4/2020
In the end, this recipe turned out very saucy and creamy without much flavor. The cream did not thicken up much at all after boiling and sitting for 5-10 minutes.
Anonymous
Los Angeles, CA
12/31/2019
Delicious. For the peppers I put them in a skillet on medium high and roasted them a bit. Tried to sweat them after but the skin didn't come off completely - no problem I just sliced them with skins on. After boiling the potatoes I added them & a bit of potato water to a skillet I'd toasted some garlic, oil, & spices in. Turned heat off & mixed that a bit, then added sliced roasted peppers & some lime zest. Plated the potato pepper mixture and added a sauce composed of sour cream, lime juice, & salt over it. Also finely grated a little cheddar cheese over it then added toasted pepitas. YUM. Would be great with some beans if you want extra protein, though the dish was plenty filling on it's own. Also added some radishes on the side for extra veggies.
haneye
Seattle, WA
5/14/2019
Yessss!!!
Erik S.
Seattle
4/8/2023
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