Rajas con crema

It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo.

It is recommended that the chiles are quite ripe and very dark, and should be roasted whole over direct heat or on a comal, a popular Mexican technique called "tatemado"[3] (from the Nahuatl, tlatemati) and turned over so that all parts of the fruit are roasted and the skin is blistered.

Then they are "sweated" in a bag, deveined, the seeds are removed, peeled and cut into wide strips.

Together with the onion, also cut in small feathers, they are sautéed in the skillet and cooked over low heat with the heavy cream.

Optionally, tender corn kernels, garlic and/or cheese are added.