Mexican Braised Beef Tacos

boneless beef chuck roast, trimmed of excess fat

poblano peppers (sometimes labeled pasilla in the grocery store)

serrano chile

vegetable oil

Kosher salt

Freshly ground black pepper

medium yellow onion, sliced (not thinly, but not too thick)

garlic, minced

red wine

canned diced tomatoes (preferably fire roasted)

fresh oregano, chopped

Corn or flour tortillas

Tomatoes, chopped (I used cherry tomatoes)

Mexican crema (you can also use sour cream thinned out with fresh lime juice)

Greens (I used microgreens for aesthetics. Any type of lettuce would work here)