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(Translated name: sliced Poblano peppers with cream)

This is one of my favorite Mexican dishes. I learned how to make them by myself out of despair.

• 8 Poblano peppers
• 2 white onions
• 1 pound Mexican sour cream
• 1 cube chicken broth
• Cooking oil

Peel the peppers. That’s the most complicated part, but I use this technique: put them in the toaster-oven until the skin “boils” and gets a bit toasted; then take them out of the oven and peel them. Open and rinse the peppers and remove the seeds. Cut the peppers into long, thin (1 cm) slices.

Slice the onions and sautee them in a pot. Add the chicken cube and peppers, stir for a few minutes and then add the cream. Let it simmer for a few more minutes stirring occasionally so that the cream gets impregnated with the peppers.

Serve the rajas con crema as tacos, tostadas, or quesadillas. Yields about six servings (depending on your definition of serving!).