A while ago my friend Emma and I spent a morning cooking and shooting this recipe, but for some reason or another, I only got to post the results today. These tacos are, by far, one of my favourite Mexican 'antojitos'. Antojito literally means small craving, but it is a word used in Mexico for light suppers mostly made with a big component of masa (in this case a tortilla) and a tiny hint of guilt. My mother would always serve them with a bowl of sopa de fideo, a chicken soup with very fine strings of pasta, similar to angel hair.

I've written a lot about Enchiladas before trying to sort out the absolute mess in which this dish has been placed by general misconceptions, tex-mex influences and commercially available 'packets'.

I've written a lot about Mexican Mole before. While in Mexico a few years back, I spent a whole day with my aunt Irma, who makes a mean mole paste from scratch, and learned a lot about it.

After the excitement of the last two weeks, life is back to normal and I found myself itching to post again. This is a recipe I have made a lot in the past for friends and family and it has always been a favourite. It used to be very complicated as I was unable to source its main ingredient, poblano peppers; however, since I finally found them tinned for the shop, I am able to post it now and make it much more simple for you all to make. 'Rajas' means slices, so this dish is mainly made of slices of Poblano peppers.

I first came across this Mexican dish about 10 years ago. I was visiting my friend Sandra and she offered me a slice of what she called 'Pastel Azteca' (Aztec Cake). Hers was very different, she was using a green tomatillo sauce and heavy cheddar cheese. I was fascinated by the concept and I fell in love with it. I did some research of my own and I came across loads of different version of it: some using red salsa, others with green salsa, some with dried chilies, some with poblano peppers and some with mole.