This smoky, creamy dream brings just the right amount of heat and depth to your tacos. Charred poblanos lend a rich, roasted flavor, while a tangy crema base keeps it smooth and balanced.←Back to Taco Finish Recipes
2 piece poblano peppers
0.75 cup Mexican crema (or sour cream)
1 tablespoon lime juice (freshly squeezed)
1 clove garlic clove (minced)
2 tablespoon cilantro (chopped)
1 tablespoon olive oil
0.5 teaspoon sea salt
Roast the poblanos over an open flame (grill, stovetop burners, get creative) or under a broiler until the skin is blackened and blistered all over.
Place the charred poblanos in a covered bowl or plastic bag for 5 minutes to steam, then peel off the skins and remove the seeds.
Blend the roasted poblanos with the crema, lime juice, garlic, cilantro, olive oil, and salt until smooth.
Taste and adjust seasoning as needed. For a thinner consistency, add a splash of water or more lime juice.
Chill for 5 minutes before drizzling over tacos
Chef's Notes
Char the poblanos directly over a gas flame or under a broiler until the skin is completely blackened and blistered. This step is non-negotiable; without real char, you're just making green pepper sauce. Steam them in a covered bowl for 10 minutes to loosen the skin, then peel, seed, and blend. Mexican crema is thinner and tangier than sour cream; find it at Mexican groceries or substitute sour cream thinned with a splash of lime juice and buttermilk. For extra smokiness, add a pinch of smoked paprika or a single chipotle pepper. The crema should be drizzle-able, not thick like paste. Beyond tacos, this works beautifully on grilled corn, eggs, roasted vegetables, or as a dip. The Ancient Taco Council considers poblano crema a 'diplomatic finish' because it plays well with almost everyone.
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