Tacos de Rajas con Queso

Instructions

1. Preheat your oven to 425°F (220°C). While the oven is heating, wash and dry the poblano peppers.
2. Place the poblano peppers on a baking sheet and roast them in the oven for about 15 minutes, turning occasionally, until the skin is blistered and charred.
3. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a lid to allow the peppers to steam for 10 minutes. This will make peeling them easier.
4. While the peppers are steaming, heat the vegetable oil in a skillet over medium heat. Add the sliced onion and cook for 4-5 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
5. Once the peppers have steamed, peel off the charred skin, remove the seeds, and cut the peppers into thin strips (rajas).
6. Add the rajas to the skillet with the onions and garlic. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally, until all ingredients are well combined and heated through.
7. Reduce the heat to low and sprinkle the cheese over the rajas and onions. Cover the skillet and let the cheese melt for about 2-3 minutes.
8. Warm the corn tortillas on a hot griddle or directly over a low flame on a gas stove for about 30 seconds per side until pliable.
9. Fill each warm tortilla with a generous spoonful of the rajas and cheese mixture. Fold the tortillas over, and optionally serve with a drizzle of Mexican crema or sour cream.
10. Tip: If you’re having trouble peeling the roasted peppers, try using a paper towel to gently rub off the skin. Adjust the seasoning to your preference for a more personalized taste.