Tacos rajas with corn

The filling of this taco is made with poblano pepper, corn kernels and white onion, cooked in cream.

They are served on a corn tortilla and do not require an accompaniment due to their creamy and delicious flavor.

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The poblano pepper was grown in the Tehuacán Valley in Puebla. That is why it receives this name. This chili is regularly NOT hot, but it is said that when there is a lot of sun, the chili grown is hot.

Its conical shape makes it easy to fill, as the Chile Poblano dries, it becomes an ancho Chile.

In Mexico there are two varieties of chile poblano, the first can measure up to 18 centimeters and is usually used for filling, the second is smaller and is used for sauces, rice dishes, and recipes, among other things.