Rajas Poblanas with Chorizo

Steps

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1. 1
   Roast the poblano peppers over an open flame or hot surface on all sides until charred and the skin blisters.
   ▶ ≈0:28
2. 2
   Place the roasted peppers in a plastic bag and let them steam for a few minutes to make peeling easier.
   ▶ ≈1:26
3. 3
   Finely chop the onion, serrano chiles, garlic, and tomatoes into small pieces.
   ▶ ≈0:44
4. 4
   Heat oil in a pot and fry the chorizo, removing the casing first, until it releases its oils and cooks through.
   ▶ ≈2:19
5. 5
   Add the chopped vegetables to the chorizo and simmer together until fully cooked and well blended.
   ▶ ≈2:53
6. 6
   Peel the steamed peppers by removing the charred skin and white seeds, then cut into strips.
   ▶ ≈2:53
7. 7
   Add the pepper strips to the chorizo and vegetable mixture, allowing them to absorb all the flavors as they cook together.
   ▶ ≈4:25
8. 8
   Warm the beans and prepare fresh corn tortillas to serve alongside the roasted pepper dish.
   ▶ ≈5:05
9. 9
   Plate and serve hot with warm tortillas, beans, and cheese if desired.
   ▶ ≈6:28