For Texans who love to cook, summer means the smoky aroma of corn and chiles over a hot pan — two versatile ingredients at the heart of Rajas Poblanas, a dish from Puebla that blends Spanish dairy traditions with pre-Hispanic techniques by combining poblano peppers, onions, garlic, corn and Mexican crema. The combinations are endless, but pairing Rajas Poblanas with Texas white shrimp — which peaks in late summer — makes for an unforgettable taco filled with creamy corn sauce, smoky strips of pepper and flavorful red onions on fire-cooked tortillas.
INGREDIENTS:
1.5 lbs peeled Gulf shrimp
2 fire roasted poblano peppers
10 oz roasted elote crema
8 oz corn double cream
6 flour tortillas
Pickled red onions
Cilantro (for garnish)
Elote Crema
8 oz avocado mayo
1 oz lime juice
1 oz chopped green onions
1 oz aged cotija cheese
2.5 oz sour cream
½ teaspoon kosher salt
1 ear of corn, charred with kernels removed
Corn Double Cream
16 oz heavy cream
1 ear of corn, kernels removed
1 bay leaf
1 teaspoon ground turmeric
Shrimp Seasoning
2 garlic cloves, chopped
1 teaspoon kosher salt
1 teaspoon guajillo powder
(or chili powder)
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
⅛ teaspoon chipotle powder
2 tablespoons avocado oil
2 limes (zested and juiced)
DIRECTIONS:
Prepare the Elote Crema
Char the corn over an open flame, grill, or hot cast iron pan until lightly blackened on all sides.
Remove the kernels from the cob and roughly chop them. In a mixing bowl, combine chopped charred corn with all other ingredients, adjusting salt and lime juice to taste.
Prepare the Corn Double Cream
Combine the heavy cream, corn kernels, bay leaf, and turmeric in a small sauce pot.
Bring to a gentle simmer over medium-low heat. Cook slowly, stirring occasionally, until the cream has reduced by about half and lightly thickened.
Remove from the heat, discard the bay leaves and the kernels.
Roast the Poblano Peppers
Place poblano peppers directly over an open flame, turning often until the skins are charred and blistered, about 8–10 minutes.
Transfer to a bowl or bag and cover to steam for a few minutes — this helps loosen the skins.
Peel, remove stems and seeds, then slice into three-quarter-inch strips. Set aside.
Cook the Shrimp
Pat shrimp dry and place in a bowl.
Sprinkle with shrimp seasoning and toss to coat evenly. Let marinate for a minimim of 30 minutes (or overnight).
Heat a large skillet over medium-high heat and add a drizzle of oil.
Once hot, add the shrimp, leaving a little space between each one.
Let them sear undisturbed for 1–2 minutes until golden,
then flip.
Build the Sauce
Add the sliced poblanos to the skillet and cook for about 1 minute, stirring to combine.
Lower the heat slightly, then add the elote crema and corn double cream.
Stir until everything comes together into a smooth, creamy sauce that coats the shrimp.
Assemble
Serve in warm tortillas, topped with pickled red onions and chopped cilantro. Serve right away.
