Pastel Azteca of Roasted Poblano Rajas, Salsa Verde and Two Cheeses - Rick Bayless

Ingredients

• 1 1/2 pounds (about 12 medium) tomatillos, husked and rinsed
• 8 garlic cloves, unpeeled
• Fresh hot green chiles (start with 2 large serrano or small jalapeño chiles, but feel free to use any fresh chile), stemmed
• Big handful of fresh cilantro
• Salt
• 4 (about 1 1/4 pounds) fresh poblano chiles
• 2 tablespoons vegetable or olive oil
• 2 medium (12 ounces) white onion, sliced ¼-inch thick
• 1 cup (8 ounces) ricotta (preferably the drier type you find in most Mexican markets or what is often sold as “hand-dipped”)
• 1 cup Mexican crema, crème fraiche or heavy cream
• 1 1/2 cups corn kernels (about what you’ll get from 2 cobs)
• A dozen or so epazote leaves (if you have them), chopped
• 12 ounces (3 cups) shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
• 20 6-inch corn tortillas (preferably from a local tortillería)
• Vegetable oil to spray or brush on the tortillas