Roasted Pepper Tacos With Cream

• 3 whole poblano peppers
• 1 tablespoon canola oil or other vegetable oil
• 2 tablespoons cilantro leaves, chopped
• 1 1/2 teaspoons fresh lime juice
• 3/4 cup Mexican crema; creme fraiche may be substituted
• 4 8-inch or 6 6-inch flour tortillas

1. Using a gas stove or grill, place peppers over an open flame, turning regularly, until roasted and charred all over.
2. (Alternatively, peppers may be roasted on a baking sheet under a broiler.)
3. Immediately transfer to a bowl, cover with plastic wrap, and allow to steam for 15 minutes.
4. Peel off charred skin, remove stems and seeds, and cut into long strips 1/2 inch wide.
5. Heat a medium skillet over medium-high heat.
6. Add oil and peppers.
7. Saute for 1 minute, then stir in cilantro and lime juice.
8. Add crema and stir until heated.
9. If crema is thin, reduce until slightly thickened but still creamy, 1 to 2 minutes.
10. If using creme fraiche, stir in and immediately remove pan from heat.
11. Heat a griddle or large skillet over medium-high heat.
12. Heat tortillas on griddle until piping hot, turning once, 15 to 20 seconds on each side.
13. To serve, place a tortilla on a warmed plate and add a serving of pepper mixture.
14. Fold tortilla in half, gently flattening it, and serve immediately.

poblano peppers, canola oil, cilantro, lime juice, creme fraiche, flour tortillas

Taken from cooking.nytimes.com/recipes/1012492 (may not work)