1. Peel the potatoes and cut into small cubes, cook the potatoes for 5 minutes in salted water and drain
2. Char the poblano peppers over direct heat and store in a bag for a few minutes.
3. Remove the skin and seeds and cut into thin strips.
4. Fillet the onion and brown in a pan fry with the butter, add the potatoes and pepper.
5. Gradually add cream and salt and pepper to taste, let season for a few minutes.
6. Serve with hot tortillas in tacos and share.