Big Star Tacos with Chiles, Chorizo & Monterey Jack Cheese

1. 1

   Roast the poblano and Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over.

2. 2

   Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes.

3. 3

   Peel, seed and stem the chiles, then cut into 1/4-inch strips.

4. 4

   In a skillet, heat the oil.

5. 5

   Add the chorizo and cook over moderate heat until browned and cooked through, 5 minutes.

6. 6

   Using a slotted spoon, transfer the chorizo to a plate.

7. 7

   Add the onions to the skillet and cook over moderate heat until browned, 10 minutes.

8. 8

   Add the garlic, bay leaves and oregano and cook until the onions are softened, 5 minutes longer.

9. 9

   Discard the bay leaves.

10. 10

    Add the chiles, chorizo, creme fraiche and cheese to the skillet.

11. 11

    Cook over moderate heat, stirring, until the cheese is melted, 5 minutes.

12. 12

    Season with salt.

13. 13

    Spoon the filling into the warm tortillas and serve with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.