Rajas & Broccoli con Crema Save, share and tag your people! Recipe Ingredients: • 4–5 poblano peppers • 2 tbsp oil (plus a little extra for broccoli) • 1 yellow or white onion, thinly sliced • 3 garlic cloves, minced • 1 cup raw cashews • 1 ½ cups water • Juice of 1 lemon • Salt, to taste • 2 heads of broccoli, chopped into bite-sized pieces • 1 tbsp butter (vegan or regular) Instructions: 1. Soak the Cashews: Place cashews in a bowl and cover with hot water. Soak for 20 minutes, then drain. 2. Roast the Poblanos: Roast poblanos over an open flame or in a 500°F oven until blackened and soft (about 20–30 minutes, flipping halfway). Place in a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into strips. 3. Char the Broccoli: Heat a drizzle of oil and a bit of butter in a pan over medium-high heat. Add broccoli and cook, letting it char in spots, stirring occasionally, about 7–10 minutes. Sprinkle with salt and set aside. 4. Sauté the Onion & Garlic: In the same pan, heat 2 tbsp oil. Add onion and cook until soft, about 6–7 minutes. Add garlic and cook 1 more minute. Add sliced poblanos, season with salt, and cook for another 5–7 minutes. 5. Make the Cashew Cream: Blend soaked cashews with 1½ cups water, lemon juice, and a pinch of salt until smooth and creamy. 6. Combine Everything: Pour cashew cream into the pan with the poblanos. Stir well and simmer for 5 minutes. Add the charred broccoli, mix, and taste. Adjust salt if needed. 7. Make the Tacos: Spoon the creamy rajas and broccoli filling into tortillas (I used Siete almond) Heat a little oil in a skillet over medium heat and toast the filled tacos on both sides until golden and slightly crisp, about 1-2 minutes per side.
