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Roasted Poblano Pepper Taco with Cream

Roasted Poblano Pepper Taco with Cream

Serves 4 | prep Time 10 mins | Cook time 35 mins

3 whole poblano peppers

1 tablespoon oil of choice

2 tablespoons cilantro leaves, chopped

1½ teaspoons fresh lime juice

¾ cup Mexican crema or crème fraîche

4 8-inch or 6 6-inch flour tortillas

 

To roast peppers, use a gas stove/grill or an oven. To roast on the stove/grill, place peppers over an open flame, turning regularly, until roasted and charred all over. If roasting in an oven, place peppers on a lightly greased baking sheet and turn often for an even char. Immediately transfer to a bowl, cover, and allow to steam for 15 minutes. Peel off charred skin, remove stems and seeds, and cut into long strips ½ inch wide.

Heat a medium skillet over medium-high heat. Add oil and peppers. Sauté for 1 minute, then stir in cilantro and lime juice. Add crema and stir until heated. If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes. If using crème fraîche, stir in and immediately remove pan from heat.

Heat a griddle or large skillet over medium-high heat. Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side. To serve, place a tortilla on a warmed plate and add a serving of pepper mixture. Fold tortilla in half, gently flattening it, and serve immediately.