RAJAS CON CREMA (CREAMY ROASTED POBLANO STRIPS)
6 to 8 servings
A classic preparation that can be served on its own with tortilla chips and salsa, or used to fill tacos, burritos, enchiladas, or sopes.
Roast:
- 2 pounds poblano or chilaca chiles
Peel, seed, stem, and slice them into thick strips. Heat in a large skillet over medium-high heat until hot:
- 2 tablespoons vegetable oil
Add and cook until starting to brown, 5 to 8 minutes:
- 1 large onion, thinly sliced
- (2 garlic cloves, smashed)
Add the pepper strips and:
- ½ cup Mexican crema
- ½ cup milk or water
- 2 teaspoons dried oregano
- ½ teaspoon salt
Let the mixture come to a simmer, reduce the heat to medium-low, and cook until the peppers and onions are tender, about 5 minutes. Remove from the heat and stir in:
- ½ cup shredded Oaxaca cheese or Monterey Jack (2 ounces)