Rajas (Grilled Poblano Peppers) Filling for Tamales
The mild, garden-fresh heat of poblanos is the basis for this classic vegetarian tamale filling from Chef Rick Lopez.
Photo by Collin Findlay
Chef Rick Lopez of La Condesa in Austin, TX shared this recipe for Rajas Filling as part of our Guide to Tamales. This recipe might seem simple but using a Carbon Steel Frying Pan or Griddle to sear the rajas (poblano pepper strips) and onions gives them so much flavor.
Don’t forget to top your Rajas Tamales with Salsa Roja or Salsa Verde—they will both compliment the charred flavor of the peppers and onions. If any is leftover, this filling is also excellent over rice or in tacos.
Rajas (Grilled Poblano Peppers) Filling for Tamales
The mild, garden-fresh heat of poblanos is the basis for this classic vegetarian tamale filling from Chef Rick Lopez.
Rick Lopez
Heat a large Carbon Steel Frying Pan or Griddle over medium-high heat until hot.
Toss poblanos in 1 Tbsp. oil and cook until all sides have color and start to blister, 10–12 minutes. Place in a medium bowl and cover with plastic to steam, about 8 minutes.
Meanwhile, using a Chef Knife, slice onions in half lengthwise and then lengthwise again into ¼-inch-thick slices. Toss with remaining 1 Tbsp. oil, salt, and pepper and cook, stirring, until browned, 6-7 minutes.
Peel poblanos and cut into ¼-inch strips. Once onions have a little bit of color, add poblano strips to griddle and mix well. Use some of the poblano steaming liquid to deglaze griddle. Once everything is incorporated, remove rajas and reserve. Chill until ready to assemble.
