Big Star Tacos with Chiles, Chorizo & Monterey Jack Cheese

• 4 poblano chiles
• 4 Anaheim chiles
• 1 tablespoon extra-virgin olive oil
• 1/2 pound fresh Mexican chorizo, casings discarded
• 2 yellow onions, halved lengthwise and thinly sliced crosswise
• 4 garlic cloves, thinly sliced
• 4 bay leaves
• 1 teaspoon dried oregano
• 2/3 cup creme fraiche
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• Kosher salt
• 12 warm corn tortillas
• Salsa, for serving

1. Roast the poblano and Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over.
2. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes.
3. Peel, seed and stem the chiles, then cut into 1/4-inch strips.
4. In a skillet, heat the oil.
5. Add the chorizo and cook over moderate heat until browned and cooked through, 5 minutes.
6. Using a slotted spoon, transfer the chorizo to a plate.
7. Add the onions to the skillet and cook over moderate heat until browned, 10 minutes.
8. Add the garlic, bay leaves and oregano and cook until the onions are softened, 5 minutes longer.
9. Discard the bay leaves.
10. Add the chiles, chorizo, creme fraiche and cheese to the skillet.
11. Cook over moderate heat, stirring, until the cheese is melted, 5 minutes.
12. Season with salt.
13. Spoon the filling into the warm tortillas and serve with salsa.

chiles, chiles, extravirgin olive oil, chorizo, yellow onions, garlic, bay leaves, oregano, creme fraiche, cheese, kosher salt, corn tortillas, salsa

Taken from www.foodandwine.com/recipes/big-star-tacos-with-chiles-chorizo-and-monterey-jack-cheese-cocktails-2012 (may not work)