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