Roasted Poblanos and Cream taco filling recipe

This recipe is adapted from "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" by Roberto Santibanez with JJ Goode.


 Enough for 8 tacos

• poblano chilies, 570g (1.25lb - ~3 large)
• substitution: green capsicums + 1 jalapeno chilli
• olive or vegetable oil, 1 tbsp
• white onion, 1/2 medium, thinly sliced into half-moons
• salt, 1/2 tsp
• black pepper, 1/8 tsp
• garlic, 1 clove, finely chopped
• mexican crema, 1/2 cup
• subsitution: creme fraiche
• epazote leaves, 1 tbsp, finely chopped
• substitution: dried Mexican (or european) oregano, 1/2 tsp
• for serving
• 8 corn tortillas
• queso fresco, crumbled
• substitution: feta cheese or (firm) ricotta cheese.  (more subsitution options).

Directions

• Roast then prepare the poblanos
• Turn two stove-top burners to high and roast the poblano chilies (or capsicums and jalapeno) on the racks of the burners (or directly on the element of an electric stove), turning frequently with tongs, until they are blistered and charred all over, 4 to 6 minutes.
• or, grill them under a hot element, turning them once they're blacked on one side, till they're blackened all over
• Put the poblanos in a bowl and cover with a plate to sweat for 15 to 20 minutes.
• Rub off the skin from the roasted poblanos with a paper towel or your fingers (do not run the poblanos under water)
• Cut the chilies open lengthwise.
• Cut out the stems, seed pods, and veins, and lay the chilies flat.
• Wipe the chilies clean of seeds, discard the seeds, and slice the chilies into long 1/4-inch-thick strips
• Fry onions
• Heat the oil in a medium pan over a medium heat until the oil shimmers, then add the onion, 1/4 tsp of the salt, and the pepper, and cook until the onion is soft and translucent, about 5 minutes.
• Add garlic then poblanos
• Add the garlic, cook for a minute.
• Then add the poblanos along with the remaining 1/4 tsp of salt.
• Cook for 3 minutes or so.
• Add crema and epazote
• Then add the crema (or creme fraiche) and epazote (or oregano).
• Simmer
• Let it come to a simmer and cook, stirring, until the crema thickens slightly and coats the poblanos, about 3 minutes.
• Season to taste with salt.

Serve alongside 8 warm corn tortillas, and top with crumbled queso fresco and (optionally) a fried chili salsa or smoky tomato salsa.