Steak Tacos with Poblano Pepper Strips and Cream Sauce (Rajas con Crema) is an indulgent and flavorful taco option you must try! This dish is rich and creamy, and it’s a great “something different” for taco night.
I was provided with complimentary tickets to this event. All opinions, as always, are my own.
These Steak Tacos with Poblano Pepper Strips and Cream Sauce (Rajas con Crema) were inspired by some of the food I sampled at the Lunch & Learn series I attended at the Sanctuary on Camelback Mountain Resort & Spa in Paradise Valley, Arizona (just outside of Scottsdale).
The series in is its 16th year, so you’d be hard pressed to walk away from one of the events without thinking of delightful dishes for the next who-knows-how-long!
I love these tacos for a simple, yet indulgent, dish. You could use any pepper you’d like for this dish, but poblanos are so tasty!
If you need a quick tutorial on how to easily roast them in the oven, check out my recipe for Black Bean and Rice Stuffed Poblano Peppers with Avocado Cream.
Another favorite taco recipe of mine that includes poblanos is Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce. This recipe is a popular vegetarian recipe with readers.
The Lunch & Learn series I attended was a Mexican-inspired dinner that featured the cuisine of three young and talented local chefs — Samantha Sanz and Rene Andrade — along with Fortaleza tequila cocktails for each course created by world-class mixologist, bar owner, and author Tony Abou-Ganim.
To end the night on a high (and blissfully full!) note, we enjoyed a fabulous, classic Mexican dessert by Ana Garza, pastry chef at the Sanctuary’s restaurant, Elements.
Like I said, it’s hard to walk away from the Sanctuary on Camelback Mountain Resort & Spa without being inspired either by the food or the setting around you and if you have a chance to attend one of the series events next year, I guarantee you’ll agree with me.
I attended a cocktail event at the resort last year that was really fun. Grab the recipe for a Jade Bar Whiskey Sour Cocktail.
The setting at the Sanctuary is beyond amazing, with up-close views of the distinguished and popular Camelback Mountain (including the Praying Monk — a rock formation that looks very similar to, a praying monk).
Don’t fret that you’ll have to wait until early next summer for the Lunch & Learn series, because the Sanctuary hosts many different fabulous foodie soirees, like the popular Nirvana Food & Wine Festival which will be held April 25-28, 2019.
In the meantime, make my inspired steak tacos recipe for yourself. The rajas con crema is so rich and pairs well with grilled and seasoned steak. I guarantee you won’t leave the dinner table hungry!
Patricia Conte/Grab a Plate
Yields Serves 4-6
Save Recipe5 based on 6 review(s)
Ingredients
- 1-1/2 pound skirt steak, grilled
- 2 tablespoons brown sugar
- 1 tablespoon ancho chile powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Juice from one lime, divided
- 12 small tortillas (street taco size)
- Cotija cheese for garnish
- Avocado slices or ball for garnish
- 2 tablespoons olive oil
- 6 poblano peppers, roasted with skins peeled and seeds removed, cut into thin strips
- 1 onion, cut into thin strips
- 6 ounces corn kernels
- 2 garlic cloves, minced
- 4 ounces heavy cream
- 2 ounces vegetable broth
- 1/2 teaspoon salt
- 4 ounces Monterrey Jack cheese, shredded
Instructions
- Combine the brown sugar, ancho chile powder, paprika, garlic powder, salt, and black pepper in a small bowl. Mix to combine. Place the beef on a platter and use your hands to rub the mixture onto both sides of the beef. Drizzle with half the lime juice.
- Grill on medium-high heat (make sure your grate is oiled first) to your desired doneness. The FDA recommends that you cook beef to at least an internal temperature of 145 degrees F. (with a three minute rest time), as measured with a cooking thermometer.
- Remove from the grill and let the beef sit for three minutes. Slice the beef into small pieces and drizzle with the remaining lime juice. Cover and keep warm while you make the rajas con crema.
- Add the oil to a large skillet over medium heat. Add the peppers to the skillet and cook for a minute or so, then add the onion. Stir and cook for about four minutes or until the onion softens. Add the corn and mix.
- Add the garlic, stir and cook for about 30 seconds. Add the cream and vegetable broth.
- Add the salt, stir, and reduce the heat to low. Cook until the liquid reduces by half.
- Add the cheese and stir to combine. Remove from the heat.
- Add the beef to the center of the tortillas, spoon the rajas con crema over the top and garnish with crumbled Cotija cheese and avocado.
- Serve immediately.
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