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Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo.Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. Sometimes chicken broth is added for flavor.

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  • Rajas con crema (es)
  • Rajas con crema (en)
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  • Las rajas con crema o rajas poblanas son un platillo típico mexicano que consiste en rajas (un chile tatemado y cortado en tiras) bañadas en crema de leche. Se trata de un plato sencillo de preparar, humilde y muy popular.​ Se cree que su origen podría estar en la ciudad de Puebla,​ aunque hoy en día se puede encontrar en toda la República, especialmente en el centro y el sur. (es)
  • Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo.Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. Sometimes chicken broth is added for flavor. (en)
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  • Las rajas con crema o rajas poblanas son un platillo típico mexicano que consiste en rajas (un chile tatemado y cortado en tiras) bañadas en crema de leche. Se trata de un plato sencillo de preparar, humilde y muy popular.​ Se cree que su origen podría estar en la ciudad de Puebla,​ aunque hoy en día se puede encontrar en toda la República, especialmente en el centro y el sur. La receta original usa chiles poblanos, aunque también existen recetas que usan otros tipos de chile verde. Se recomienda que los chiles estén bastante maduros y muy oscuros,​ y se deben asar enteros al fuego directo o sobre un comal, técnica popular mexicana denominada «tatemado» (del náhuatl, tlatemati) y se va volteando para que todas las partes del fruto se asen y su piel se ampolle. Después se «dejan sudar» en una bolsa, se desvenan, se le quitan las semillas, se pelan y se cortan en rajas o tiras anchas. Junto con la cebolla, también cortada en plumita, se saltean en el sartén y se cocinan a fuego lento con la crema espesa. Opcionalmente se agregan granos tiernos de elote, ajo y/o queso. En algunas casas también agregan quelites,​ carne de pollo deshebrada o caldo de pollo. Las rajas con crema se pueden consumir como plato único con tortillas o como acompañamiento. Es muy tradicional encontrar rajas con crema en los menús de taquizas,​ menús tipo bufé para ocasiones especiales donde el plato principal es el taco. (es)
  • Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo.Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. Sometimes chicken broth is added for flavor. The original recipe uses poblano chiles, although there are also recipes that use other types of green chiles. It is recommended that the chiles are quite ripe and very dark, and should be roasted whole over direct heat or on a comal, a popular Mexican technique called "tatemado" (from the Nahuatl, tlatemati) and turned over so that all parts of the fruit are roasted and the skin is blistered. Then they are "sweated" in a bag, deveined, the seeds are removed, peeled and cut into wide strips. Together with the onion, also cut in small feathers, they are sautéed in the skillet and cooked over low heat with the heavy cream. Optionally, tender corn kernels, garlic and/or cheese are added. In some houses they also add quelites, shredded chicken meat or chicken broth. (en)
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