If you have a gas stove, place the poblanos directly on top of a medium flame. Cook turning occasionally, until all sides a lightly blackened. You can also use the broiler if you have an electric stove, or don’t feel like getting into the theatrics. When done, place the peppers in a plastic bag. Let them steam for at least 10 minutes. Remove, and peel off the skin. Cut into long strips. Heat the oil in a small skillet and toss the strips in. Cook over medium-low heat for about 5-10 minutes. Warm up the corn tortillas one at a time on a hot skillet. Scoop some peppers on each one and top with some salsa and sour cream.
