Rajas con Crema | Mexican Roasted Poblano Strips with Cream

Roast the poblanos directly over a stovetop flame or under the broiler on its highest setting, turning them with tongs until charred on all sides. While still hot, transfer them to a covered container, cover, and let steam for 10 minutes. Peel off the skin with your fingers; do not rinse the peppers under water or they will lose their roasted flavor. Remove the stems and seeds.

Cut the peeled peppers into 1 cm wide strips—these strips give rajas its name; dicing them would change the dish’s character. Slice the onion from root to tip into evenly thick, fan-shaped slivers. Mince the garlic.

Heat the butter and sunflower oil together in a wide skillet. Add the onion and cook over medium heat, stirring occasionally. It will turn translucent, then its edges will become golden; raising the heat too soon will make it burn and taste bitter. Add the salt when the edges are browned.

Add the poblano strips to the skillet and stir for 3–4 minutes. The peppers are already cooked; this step lets them absorb the flavors of the onion and corn. Grind in the black pepper.

Lower the heat and pour in the cream; added over high heat, it can curdle. Do not let the sauce boil. Let it bubble gently for 4 minutes, until thick enough to leave a spoon trail on the bottom of the skillet. Remove from the heat, crumble half the cheese into the dish and the other half over the top, and serve hot with warm tortillas.