clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Papas con Rajas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chuck Underwood
  • Prep Time: 90 min
  • Cook Time: 30 min
  • Total Time: 2 hours
  • Yield: 4-6 servings 1x
  • Category: Main
  • Method: Stovetop, Blender
  • Cuisine: Mexican
  • Diet: Vegan


Papas con Rajas might just become your new favorite taco! Savory potatoes with roasted poblanos simmered in a decadent Vegan Avocado Crema.


Units Scale
  • 3 corn or small "street taco" flour tortillas per person
  • 2 large Yukon gold potatoes
  • 4 poblano peppers OR 8oz can whole, fire-roasted green chiles
  • 1/2 large white onion
  • queso fresco (optional)
  • red chile sauce (optional)
  • cilantro for garnish (optional)

Avocado Crema

  • 1/2 cup unroasted, hulled sunflower seeds
  • 1 clove garlic
  • 1/4 cup water
  • 1/4 cup oat milk
  • 1/2 avocado
  • 2-3 Tbs lime juice
  • 1/4 cup loosely-packed cilantro
  • salt to taste


  1. Soak sunflower seeds in water for at least 1 hour
  2. Prepare queso fresco if using
  3. Prepare red chile sauce if using
  4. Roast poblanos until skin becomes blistered and charred
  5. Allow poblanos to steam in a covered dish for 15 min to make peeling easier
  6. Peel poblanos, remove stems & seeds, and cut into strips
  7. Prepare crema by draining the sunflower seeds and then adding all the crema ingredients to a blender
  8. Blend crema until smooth and creamy then set aside
  9. Cube potatoes and boil for 5 minutes, then drain
  10. Cut onion into strips and in a large skillet, saute until softened, using a small amount of water or veg-broth to prevent sticking if needed
  11. Add pepper strips and continue to saute for 1-2 minutes
  12. Add drained potatoes and stir to mix
  13. Reduce heat and stir in crema until everything is mixed well and evenly coated
  14. Simmer until hot and bubbly
  15. Serve on tortillas and garnish with queso fresco, cilantro, and red chile


  • Serving Size: 3 tacos