RAJAS!

My beautiful neighbor introduced me to this dish a few years ago. This bad boy wins over every backyard BBQ guest we've ever had. Ever. I call it Mexican potato salad. I also call it, "the bomb." I love it so much, I asked her how to make it. Poblano's are big and tasty right now, too, so, it's a perfect time to get cooking. I dare you not to eat it all yourself. Damn, this stuff is good.

Papas Rajas:
Serves 5-6
Prep time: 20minutes


3-4 large poblano chiles- roasted, peeled and seeded
1 ear of corn- corn removed
1 large onion- thinly sliced
2 cloves garlic
1 tbsp cooking oil
8-10 yellow potatoes (skin on, cubed)
Chicken or vegetable stock - 1/2 cup reserved
1/2 cup half and half
2 heaping tablespoons of sour cream or Greek yogurt
1tbsp butter
1 tbsp flour
1 cup Monterrey jack cheese or you can use a pre-shredded Mexican blend bag of cheese
*2/3 cup of queso fresco- cut into small chunks- optional, but awesome
Paprika to garnish

Step 1: Get a large pot of water boiling for your potatoes. Drop a few bouillon cubes in there to maximize the flavor or use better than bouillon- that's my favorite. (Get the organic vegetable base- the other stuff is loaded with MSG) I recommend using stock to cook your potatoes, especially for this dish. You can kill two birds with one stone: After the potatoes cook, you must reserve 1/2 cup of the potato broth for the rajas. Not only does it act as a flavor enhancer, but, it also acts as a thickening agent. Check and mate. Once the potatoes are soft (not mushy) drain them and set aside. Don't forget to reserve 1/2 cup of the broth!!

Step 2: *Roast your poblanos, remove the "skin" and seeds and slice them into small strips. Watch one of these tutorials on how it's done.

Gas stove or grill: Watch this
Electric stove: Watch this

*Now, this is the crucial step where you decide how spicy you want your dish to be. Want it somewhat spicy? Keep some seeds and some of the membrane (white parts).  Not too spicy? Leave them out. My verdict? Go spicy!

Step 3: In a large pan, add 1 tbsp of oil and your strips of onions, poblanos and corn. Sauté them together for 4 minutes, on medium heat. Add your pressed garlic cloves and some salt and freshly ground pepper.

Next, turn your pan to medium high heat. Push the pepper mixture to the side of the pan and add 1 tbsp of butter and 1tbsp of flour. (Yes, you're making a roux) Stir that around and immediately add your half and half and reserved stock.

Add the shredded cheese. Let those cook together and thicken.

Once it has thickened,  put the mixture on a lower heat and add the potatoes. Let that simmer together for another 5 minutes.

Finally, add the sour cream and queso fresco and take it off of the heat to thicken and rest a bit. It will burn like hell fire if you don't.

Serve this dish warm or at room temperature. Add more cheese if you want a thicker consistency. Add more cream if you desire a thinner consistency. Taste before you serve it!

Does it need more salt? Pepper? Adjust this dish to YOUR taste buds... not mine.

I guarantee that you will loooooooove it! The corn compliments the spicy/smoky chilies so nicely- and forget about the creamy cheesy-ness of it all. This is an excellent, excellent compliment to any dinner or BBQ side dish. Be sure to get some for yourself. It won't last long. Trust me on this.