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

Name: Pastel Azteca of Roasted Poblano Rajas, Salsa Verde and Two Cheeses
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

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INGREDIENTS - For the salsa: - 1 1/2 pounds (about 12 medium) tomatillos, husked and rinsed - 8 garlic cloves, unpeeled - Fresh hot green chiles (start with 2

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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