Skip to main content
Epicurious

Potatoes With Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida)

4.4

(13)

Photo of a bowl of Mexican potatoes cooked with poblano peppers and onions.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This is an extremely popular vegetarian guisado and one of my personal favorites: it’s a combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction that can be used all in sorts of ways. It’s meatless but very hearty, thanks to the potatoes and crema. For a saucier guisado, rajas con crema, omit the potatoes. In that case, I’d double the amount of roasted poblanos.

See Related Recipes and Cooking Tips

Read More
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.