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Padrón Rajas Con Crema
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Iconic Mexican veggie guisado with creamy Padrón pepper filling for authentic tacos and pastries. Perfect substitute for hard-to-find poblanos in UK.
Ingredients:
500 ml (17 fl oz/2 cups) double (heavy) cream
125 ml (4 fl oz/1/2 cup) buttermilk
300 g (10½ oz) garlic cloves peeled
about 200 ml (7 fl oz/scant 1 cup) grapeseed oil
¼ teaspoonfine sea salt
150 g (5oz) mojo de ajo
500 g (1lb 2oz) onionsfinely sliced
½ teaspoonfine sea salt
1 large sweetcorn cob, or 2 small ones
1tablespoonvegetable oil
30 g (1 oz) mojo de ajo from above
100 g (3½ oz) onion sofrito from above
⅛ teaspoonMexican oregano
⅛ teaspoonfreshly groundblack pepper
260 g (9¼ oz) Padrón peppershalved and stalks removed
200 g (7 oz) crema from above
tortillasto serve
Instructions:
For the crema: Combine cream and buttermilk in a bowl, mix well, then heat over simmering water until it reaches 37°C (98°F). Cover and let sit overnight until thickened with a light sour taste. Refrigerate for up to 1 week.
For the mojo de ajo: Simmer garlic cloves in oil until golden-brown and soft. Cool, then blend into a smooth paste. Season with salt and store in the fridge for a couple of weeks.
For the onion sofrito: Heat mojo de ajo, add onions, and simmer until soft and golden. Season, cool, and refrigerate for 4–5 days.
To prepare the corn: Remove husks and kernels from the corn cob. Then, sauté the mojo de ajo, sofrito, corn, oregano, salt, and pepper until tender. Add Padrón peppers and cook until soft.
Warm tortillas in a pan, then combine crema with corn mixture, cooking briefly. Adjust seasoning and serve with tortillas.