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Rajas con Crema



– 5 poblano or pasilla peppers (see note) – 1/4 cup plus 1 tablespoon vegetable oil, divided – 2 cups thinly sliced white onion (about 3/4 medium) – 1/2 teaspoon salt, or more to taste – 1 cup Real California Mexican crema agria or sour cream – 1 cup white corn (fresh, frozen, or canned and drained) – 1/2 cup chicken or vegetable broth – 3 cups shredded Real California Oaxaca cheese – Corn tortillas, for serving
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Prep time: 15 minutes

Cook time: About 1 1/4 hours

Rub peppers with 1 tablespoon oil, then use a grill, broiler, or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12 to 15 minutes. Transfer to a bowl, cover, and set aside until cool enough to handle, about 10 minutes.

Rub charred skin from peppers. Remove stems and seeds and cut peppers into 1/4-inch strips. Set aside.

In a large saucepan over medium heat, warm 1/4 cup oil. Add onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add peppers and salt and cook, stirring occasionally, until peppers and onion are very tender, 5 to 6 minutes. Add crema, corn, and broth and bring to a simmer. Reduce the heat to maintain simmer and cook, stirring occasionally, until liquid is thickened and saucy, about 20 minutes.

Add cheese, stirring until it melts, and more salt to taste. Serve with tortillas. Serves 4 to 6.

Note: You can substitute canned roasted poblano strips for the fresh ones—you’ll need about 2 3/4 cups (drained).