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Ingredients
  • 2 Tbsp. unsalted butter
  • 1 small white onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 large Yukon Gold potato (about 10 oz.), peeled, cut into 2x½" sticks
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • 2 jalapeños, thinly sliced, divided
  • 4 large poblano chiles, cut into 2x½" strips
  • 1 Tbsp. vegetable or chicken bouillon paste
  • 1¼ cups crema mexicana, divided, or 1 cup heavy cream and ¼ cup sour cream
  • Toasted small flour or corn tortillas and lime wedges (for serving)
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