Ingredients
5 poblano chiles
1/2 white onion, sliced
2 tablespoons butter
5 ounces Mexican crema
1/2 cup Chihuahua cheese, shredded
Kosher salt
12 fresh corn tortillas
Method
Sources
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Cultural history of Mexican food in America — food writing at its best
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Modern Mexico City cooking from the chef of Contramar
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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Record your recipes and experiments — organized cooking journal
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
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Char the poblanos directly on top of the gas burner on your stove, rotating them often until most of the skin is blistered and black. If you don't have gas burners, char the poblanos on a tray underneath the broiler. Transfer each to a plastic bag and let steam for 15 minutes. Rub off the skin, remove seeds and stems, and slice into strips about 1/4 inch thick 2 inches long. Melt butter in a 10-inch stainless steel skillet over medium heat. Add the onion, and cook until it just begins and change color and caramelize. Add the poblano strips and stir well. Cook, stirring often, until they are slightly wilted, about 2 minutes. Pour in the crema, stir well, and cook until the cream has reduced into a thick sauce, about 2 more minutes. Reduce heat to low and sprinkle in the cheese. Keep stirring until all the cheese has melted. It should almost disappear into the sauce. Season with salt to taste Serve with warm corn tortillas.