Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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