Queso Fundido con Rajas Poblanas

• 13 poblano chiles
• 21/2 white onion, thinly sliced
• 32 cloves garlic, finely minced
• 41 tbsp lard or vegetable oil
• 51/2 tsp dried Mexican oregano, crumbled
• 61/2 tsp fine sea salt
• 7200 g queso Oaxaca, shredded
• 8150 g queso Chihuahua or Asadero, coarsely grated
• 98 to 12 warm corn tortillas, for serving

1. 1

   Place the whole poblano chiles directly over an open flame on the comal or gas burner set to high heat, turning with metal tongs every 2 minutes until the skins are completely blistered and blackened all over, about 8 to 10 minutes total.

2. 2

   Transfer the charred chiles immediately to a covered bowl and let them sweat for 10 minutes so steam loosens the burnt outer skin.

3. 3

   Rub away the charred skins under a gentle wipe with your fingers, then stem and seed them; never rinse the chiles under running water because you wash away the smoky roasting oils. Slice the cleaned flesh into thin strips (rajas).

4. 4

   Heat the lard in a heavy cast-iron skillet over medium heat, then add the sliced onion and cook for 4 minutes until translucent and soft around the edges.

5. 5

   Stir in the minced garlic and cook for barely 40 seconds, then add the chile strips, crumbled oregano, and sea salt. Sauté everything together for 3 minutes so the aromatics integrate.

6. 6

   Spread the vegetable mixture evenly across the base of the skillet, then scatter the shredded queso Oaxaca and Chihuahua cheese across the top in an even, level blanket.

7. 7

   Transfer the skillet under a high oven broiler set 15 cm below the heat element, keeping close watch because the cheese can separate into an oily puddle if overheated; pull it after 4 to 5 minutes the moment the surface turns bubbly and blistered with deep golden-brown spots. Serve immediately with warm corn tortillas.

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