Tacos De Rajas Con Papas

• 3 large poblano chilies
• 3 tablespoons lard or vegetable oil
• 1 large white onion, thinly sliced
• 1/2 teaspoon salt
• 2 large baking potatoes, peeled, cooked and cubed
• 1 cup cooked corn kernels
• 1 cup crema (or creme fraiche or sour cream), optional
• Red or green salsa, more crema or crumbled cotija for garnish.

1. 1. Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chilies until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into strips 1/2 inch wide by 2 inches long.
2. 2. In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chili strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
3. 3. Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings; if you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.
4. Yield: At least 12 servings.
5. Note: For a nonvegetarian version, in Step 2 first cook about 1/2 pound Mexican chorizo, squeezed from its skin, until its fat is rendered. Then add onions to pan. Decrease the amount of lard or oil accordingly; you may need none if chorizo is very fatty.

poblano chilies, lard, white onion, salt, baking potatoes, corn kernels, crema, red

Taken from www.epicurious.com/recipes/member/views/tacos-de-rajas-con-papas-50098628 (may not work)