Rajas con Crema Roasted Pepper Cream

Place the poblano peppers directly over an open flame (gas burner), under a broiler, or on a hot comal/griddle. Roast, turning frequently with tongs, until the skin is completely charred and blistered on all sides. This 'tatemado' process should take about 8-12 minutes, ensuring an even char for maximum smoky flavor.

Immediately transfer the hot, charred peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them sweat for 15-20 minutes; this steaming helps loosen the skin. Once cooled enough to handle, peel off the charred skin, remove the stems and seeds, and slice the flesh into thin strips (rajas). Discard the skin, stems, and seeds.

In a large skillet or cazuela, heat the vegetable oil over medium heat. Add the thinly sliced white onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the prepared poblano strips (rajas) and the corn kernels (if using) to the skillet with the sautéed aromatics. Sauté for 3-5 minutes, allowing the flavors to meld and the vegetables to warm through.

Pour in the Crema Mexicana and the optional milk. Stir gently to combine everything, ensuring the rajas and corn are coated. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until the sauce slightly thickens and the flavors are fully incorporated. If using epazote, add the sprig now to infuse its unique herbaceous note.

Season generously with salt and freshly ground black pepper to taste. If you added epazote, remove the sprig before serving. Serve hot as a side dish, filling for tacos, quesadillas, or sopes. This dish is best enjoyed immediately.