3 large poblano chilies
3 tablespoons lard or vegetable oil
1 large white onion, thinly sliced
1/2 teaspoon salt
2 large baking potatoes, peeled, cooked and cubed
1 cup cooked corn kernels
1 cup crema (or cr?me fra?che or sour cream), optional
Red or green salsa, more crema or crumbled cotija for garnish
Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chilies until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into strips 1/2 inch wide by 2 inches long.
In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chili strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings; if you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.
from the NY Times.