- 4 poblano chiles
- 4 Anaheim chiles
- 1 tablespoon extra-virgin olive oil
- 1/2 pound fresh Mexican chorizo, casings discarded
- 2 yellow onions, halved lengthwise and thinly sliced crosswise
- 4 garlic cloves, thinly sliced
- 4 bay leaves
- 1 teaspoon dried oregano
- 2/3 cup crème fraîche
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- Kosher salt
- 12 warm corn tortillas
- Salsa, for serving
- Roast the poblano and Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut into 1/4-inch strips.
- In a skillet, heat the oil. Add the chorizo and cook over moderate heat until browned and cooked through, 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onions to the skillet and cook over moderate heat until browned, 10 minutes. Add the garlic, bay leaves and oregano and cook until the onions are softened, 5 minutes longer. Discard the bay leaves.
- Add the chiles, chorizo, crème fraîche and cheese to the skillet. Cook over moderate heat, stirring, until the cheese is melted, 5 minutes. Season with salt. Spoon the filling into the warm tortillas and serve with salsa.
Contributed By Justin Large Photo Published