Ingredients Jump to Instructions ↓

  1. 8 Chiles poblanos

  2. 2 Onions sliced (medium)

  3. 1 cup 237ml Cream Salt

  4. 2 Or three leaves of epazote* Black pepper. Vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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


Send feedback