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1
Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes.
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2
Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes.
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3
Scrape off the charred skin with a paring knife; remove the stems and seeds.
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4
Cut the poblanos into strips and set aside.
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5
Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt.
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6
Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain.
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7
Wipe the skillet dry.
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8
Heat the olive oil in the skillet over medium-high heat.
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9
Add the potatoes and cook until golden and crisp, about 4 minutes per side.
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10
Remove with a slotted spoon and drain on paper towels.
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11
While still hot, sprinkle with half of the herbs, and salt to taste.
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12
Discard the excess oil and wipe out the skillet.
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13
Heat the butter in the skillet over medium-high heat.
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14
Add the onion and cook, stirring occasionally, until golden, about 6 minutes.
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15
Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes.
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16
Stir in the remaining herbs and the garlic; cook 1 minute.
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17
Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes.
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18
Season with salt and pepper.
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19
Serve the potatoes and mushroom mixture in tortillas with assorted toppings.
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20
Photograph by Andrew Purcell
