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RAJAS CON CREMA Poblano Strips With Onions And Cream

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2 pounds fresh poblano chilies (about 8)
1 medium white onion (about 8 ounces)
3 tablespoons vegetable oil
1/3 cup crème fraîche or heavy cream

Can be prepared in 45 minutes or less. Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices. In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

Yield: 32 tacos


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