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1
Place poblanos over a gas flame or possibly 4 inches below a very warm broiler till blackened on all sides, about 5 min for open flame or possibly 10 min for broiler.
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2
Cover with a kitchen towel; let stand 5 min.
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3
Peel.
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4
Pull out stem; seed.
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5
Rinse lightly to remove bits of skin or possibly seeds.
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6
Slice into 1/4 inch strips.
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7
Heat oil in a medium skillet over medium-high heat.
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8
Add in onions; cook till lightly browned, about 5 min.
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9
Add in garlic, 1/4 tsp.
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10
of the oregano and the thyme; cook 1 minute.
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11
Stir in poblanos.
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12
Season with a dash of the salt; cold.
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13
Heat oven to 350 degrees.
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14
For cazuelitas, combine the masa with the lard, 1/2 c. of the Chihuahua cheese, queso anejo, egg yolk, baking pwdr and 1/2 tsp.
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15
of the salt in a large bowl.
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16
Mix together with your hands till a smooth, soft dough is formed, about 5 min.
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17
Divide into 8 balls.
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18
Flatten each with your fingers into a 3 inch disc with raised edges.
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19
Place on a greased or possibly parchment-lined baking sheet; bake in upper third of oven till barely set and just beginning to brown, about 15 min.
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20
Cold slightly; healthy pinch a 1/2 inch high border of the still-soft masa around the edge of each.
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21
Press down centers to flatten proportionately.
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22
Combine the poblano strips with the remaining 1 c. Chihuahua cheese; divide among the cazuelitas.
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23
Bake till cheese melts, about 10 min.
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24
Cook the chorizo in a skillet over medium heat, breaking up any lumps, till thoroughly cooked, about 10 min.
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25
Drain on paper towels.
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26
Toss the lettuce with the radishes, vinegar and a little salt.
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27
Divide among serving plates.
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28
Set the cazuelitas on the lettuce; top with a spoonful of chorizo.
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29
Note 1: If you cannot get fresh masa for these, make your own by combining 1 c. masa harina with 1/2 c. plus 2 Tbsp.
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30
warm water.
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31
Note 2: Look for queso anejo (dry, aged cheese) and chorizo sausages in some markets or possibly Mexican markets.
