I have been waiting to cook with my friend Terri Hall for a couple of years. She is one of the few people I know who loves to cook as much as I do. I was fortunate to work with Terri in Hickory Public Schools, and she has remained a dear friend. We have been talking about getting together to cook for some time, and this weekend, we finally made it happen!
Although Terri swiped this recipe from the Food Network’s Marcela Valladolid, she did make a couple of amendments that make it her own. These Rajas were incredible, and I will be preparing them again!
I have a real weakness for Mexican food. I just love it. Sometimes I have to bargain with myself to keep from going to Pancho Villa, El Tapatio, or El Chapala to indulge. So, when Terri and I FINALLY set a date to cook together, I knew it had to be Mexican. She suggested Rajas, and I prepared Fish Tacos, Guacamole Especial, and Black Beans Especial, and we had a feast.
I can’t wait to see what we will make next time we cook together! I can say this, however — Terri’s Rajas are better than any Mexican restaurant in Hickory.
From start to finish, this recipe will take you about 45 minutes.
1 1/2 lbs. skirt steak
6 fresh green poblano chiles
3 tablespoons olive oil
1 medium white onion, thinly sliced
2 ears corn, kernels removed
1/4 cup heavy cream, half & half, or milk
1/4 cup Mexican crema, creme fraiche, or sour cream
1/2 cup, shredded Monterrey jack cheese
Kosher salt and fresh ground black pepper
Grill steak to desired wellness while charring the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides.
Enclose chiles in a plastic bag and let steam for about 10 minutes.
Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes.
Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste.
Meanwhile, cut steak into strips
Transfer poblano mixture to a serving dish and serve on flour tortillas with strips of steak.