Poblanos Rajas for BFF

My BFF (that's Best Friend FOREVER) just asked me to post this recipe. I did not make it up. It's a classic Mexican thang. The ratio of onions to poblanos can vary depending on your taste and aesthetics.

1. Roast 3 or 4 Poblanos under the broiler, turning occasionally so they are totally charred and black. (If the cute boy next door is grilling, you can put them on the grill and char them there). Time varies depending on the shape of the peppers and your broiler. Once charred, you need to steam them. You can do this is a zip lock bag or in a brown paper bag. My favorite technique is in a bowl covered with that new amazing Press n' Seal. Let them rest at least 5 minutes.

2. Meanwhile, slice up a big white onion into 1/4 inch slices.

3. Mince a clove of garlic.

4. When poblanos are ready, remove from "steamer set up" and peel off the skin. This is where you will wish you really charred them, cuz if you got lame in step 1, it will be hard to peal here.
Remove the stem and seeds and then thinly slice.

5. Turn on heat under a pan and add some olive oil. Add the onions and saute until softer, but not brown or soggy. I think the dish tastes better when the onions still have a little crunch, so usually no more than 5 minutes. Add the garlic and cook until fragrant, about a minute more. Add the poblanos strips and and heat through. Add some crumbled Mexican Oregano.

6. Remove from heat and when you are ready to serve, add a hit of heavy creme and good salt.