Scrambled eggs with poblano strips and corn

A Mexican breakfast recipe.
Scrambled eggs with poblano strips and corn
Estilo Sonia Ortiz
A Mexican breakfast recipe.
Ingredients:
2 poblano chili pepper
1 corn
½ onion
1 epazote sprig
Olive oil to taste
4 eggs
Salt to taste
Plastic bag
Preparation: 20 minutes
Serves: 4 pax

Preparation:
Cut the tip of the corn and make it stand on the cutting board. Cut two rows of corn kernels at a time.
Slice the onion.
Roast the poblano chili peppers over the stove flipping with thongs until they look black on all sides. Put them inside a plastic bag and let them sweat until cool. Remove the burnt skin using your wet hand, rinsing it in water as many times as necessary. Cut the chili peppers on one side and remove stem, seeds and veins, cut the chili pepper skin in strips
Heat the olive oil in a pan and fry the chopped onion and corn kernels for 5 minutes or until soft. Add the poblano chili pepper strips and chopped epazote, season with salt and continue cooking stirring frequently a couple more minutes.
Add the eggs, season with salt and continue cooking stirring just a bit until done.
Serve with corn tortillas.
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