Recipe By : Patricia Wriedt - Mexico City - pwriedt@spin.com.mx

8 Chiles Poblanos
2 md Onions sliced
1 c Cream
Salt
2 Or three leaves of epazote* (optional)
Black pepper
Vegetable oil

Peel the poblanos and cut in slices like one finger. Fry in vegetable oil, add onions, salt and black pepper. When the onion is transparent add the cream. Remove and serve while hot.

Good served with tacos. *epazote leaves is a mexican spicy there are not substitution.

Patricia Wriedt