Rajas con Crema Roasted Pepper Cream

Char the poblano peppers over an open flame, under a broiler, or on a hot comal until the skin is blistered and blackened. Place them immediately in a plastic bag or covered bowl to steam for 10-15 minutes. This helps loosen the skin.

Once the peppers are cool enough to handle, carefully peel off the charred skin. Remove the stems and seeds, then slice the peeled peppers into thin strips. These strips are called rajas.

In a large skillet, heat the corn oil over medium heat. Add the thinly sliced white onion and cook until it is softened and translucent, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the prepared poblano rajas to the skillet with the sautéed onion and garlic. Stir everything together gently. Pour in the heavy cream and whole milk. Season with chicken bouillon powder (or vegetable bouillon), salt, and black pepper.

Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and let it cook for about 10-15 minutes. This allows the flavors to meld beautifully and the sauce to thicken slightly to a rich consistency.

Taste the Rajas con Crema and adjust the seasoning as needed, adding more salt or pepper if desired. Serve the dish hot, garnished with crumbled Cotija cheese for an extra touch of flavor and authenticity. Enjoy this delightful Mexican comfort food!