That big deal football game is around the corner, right? I’ve been hearing quite a bit about it. Admittedly, I’m not a big sports fan, and I don’t follow football. I do enjoy any reason to sit around noshing and sipping, though. Even if that involves semi-pretending to know what’s going on during said big deal football game. Food and drink are so important at these gatherings, especially for any friends and family like me who just show up for commercials, the halftime show, appetizers and beer. That being said, I’m going to make a suggestion that you do something different this year for Super Bowl Sunday. Serve something that rarely finds itself on the table for an occasion like this. Rajas, my friends. Make Super Bowl 50 all about the rajas.
I was first introduced to rajas by a food stylist who whipped up a quick crew breakfast one day. She roasted a few poblanos and slow cooked them on the stove with onions. After stirring in a bit of heavy cream and mozzarella cheese, breakfast was served. She told us about Santa Barbara’s famed La Super-Rica Taqueria’s rajas, which I made sure to order during my first trip to the casual eatery. Then I made a version for this blog a few years ago, followed by another version for a taco competition.
This version of rajas is pretty traditional, although the addition of adobo sauce makes it stand out from the norm. The roasted poblanos and onions have a deep roasted flavor that is enhanced by the smokey chipotle sauce. A little sour cream tames some of the heat, but trust me–you’ll feel a bit of the burn. Eat the rajas with warm, soft tortillas for a more traditional serving. We’re talking about Super Bowl, though, and I contend they’d be great with tortilla chips or as a topping for chili. They’re also a nice topping for grilled meat like chicken breast or steak. If you’re looking for another dish to add to your Super Bowl assortment, a batch of rajas is perfect for the occasion.
- Non-stick cooking spray
- 2 medium yellow onions, peeled and quartered
- 10 poblano chiles
- 2 tablespoons vegetable oil
- 2 tablespoons canned chipotle sauce
- 1 cup crema (or sour cream)
- ¼ teaspoon kosher salt
- ½ cup crumbled cotija
- Preheat the oven broiler. Cover a sheet tray with aluminum foil, and lightly coat with non-stick cooking spray.
- Place the onions and poblanos on the sheet tray. Roast under the broiler until the onions have charred lightly in areas, flipping them over to char the other side. Remove the onions from the sheet tray, and set aside to cool. Once cool enough to touch, slice into ½” pieces.
- Continue roasting the peppers until blackened and charred on all sides, flipping and rotating as necessary. Remove from the oven, place in a resealable bag or a sealable bowl. Rest for at least an hour or until the charred skins peel off easily.* Remove the skins, trim the upper stems, and discard the seeds. Reserve any liquid in the bag or bowl. Slice the peppers into ½” strips.
- Pour the vegetable oil into a large saute pan over medium-high heat. Add the sliced onions, cooking until softened and translucent, about 3 minutes. Add the cooked peppers and any reserved poblano pepper liquid, along with the chipotle sauce.
- Reduce the heat to low, and stir in the crema or sour cream. Cook until slightly thickened, about 3 minutes. Remove the pan from heat, then season with the salt. Transfer to a serving dish, and top with cotija cheese. Serve with warm tortillas or rice.