Ingredients
- 4 poblano chiles
- 1/2 tablespoon butter
- 1 medium white onion, thickly sliced
- 1/4 head garlic, cloves separated and skins removed
- salt and black pepper
- 2 sprigs epazote
- 2 cups chicken stock
- 3/4 cup milk
- 1 ounce requesn or ricotta
- 1/2 tablespoon fresh crema
- 2 corn tortillas
- canola oil
Description
Serious Eats
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter