{Rajas De Chile Poblano Con Crema} Charred Poblano Peppers With Cream

Start off by charring the peppers. You can do so by roasting the chili peppers directly over the flame of a gas stove set to medium, grilling them on a medium heat grill, placing them under a hot broiler, or on a traditional comal. Regardless of the method roast them until skin is completely charred and blackened all over. 

Once the chilis are charred, place them  in a bowl and cover them with a plate large enough to cover the bowl. Set the chilis aside and let stand until they've steamed a bit and are cool enough to handle, about 10 minutes. Use a folded over paper towel or the back of a butter knife to rub off charred skin (it's okay if you don't get every last bit). Remove the tip and stem of the poblano chilis then open them up and cut out the light green ribs and remove all the seeds. Slice the poblanos into strips roughly 1/4-inch thick and 3 inches long (it's okay if they're not all that exact length).

Meanwhile, heat the oil in a large frying nonstick pan over medium-high heat. Add the garlic and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the onions and cook, stirring occasionally, until onions are golden brown, about 10 minutes. 

Add the Mexican oregano and the poblanos, add a pinch of salt, and cook until the peppers are just soft and the whole mixture is fragrant, about 3 minutes. To finish, add a splash of liquid (broth or water) and scrape up all the browned bits on the bottom of the pan then stir to combine it all. Remove from heat, taste and add more salt as needed. 

If making the rajas tamales, go ahead and use the rajas as is. Otherwise, stir in the crema and serve as a side dish with tostadas, as a taco filling, or combined with cheese in a quesadilla.