Rajas con crema (creamy roasted poblano strips) taco filling

Roast the poblanos directly over a gas burner on high, turning, until the skin is completely blackened; on an electric range use the broiler with the shelf at the top, or a hot gas grill.

Slice the onion about a quarter inch thick.

Heat a pan over medium-high, film with olive oil, add the onions and toss; brown them on the outside so they sweeten but keep some crunch.

Slice the garlic and rock-chop it fine (or grate it on a microplane).

Set the roasted poblanos aside to cool. When the onions are golden, add the garlic for about a minute.

At the sink, rub off the charred skin, tear open each poblano and remove the seed pod, and rinse very lightly with a splash of water.

Cut the poblanos into about quarter-inch strips and add them to the onions and garlic over the heat.

Add about three quarters of a cup of crema and about half a teaspoon of Mexican oregano crushed between the palms; cook down until the cream reduces to a gravy consistency and coats the vegetables.

Season with about a teaspoon of salt; serve with a little queso fresco or queso anejo on top.

Variation: cut an 8 ounce bunch of kale into about one-inch squares, add a little water, cover and microwave 2 to 3 minutes (spinach about 30 seconds).

Variation: add the kale and coarse shreds of pulled chicken to the skillet with the rest of the cream; cook until the cream reduces some and everything is hot, and season with a little more salt.