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Rajas Con Jitomate (chile Strips With Tomatoes)

0
(0)
CATEGORY CUISINE TAG YIELD
Grains 48 Servings

INGREDIENTS

8 Chiles poblanos, roasted
and peeled
6 T Peanut oil
1 1/2 Onions, thinly sliced
1 t Salt
2 lb Tomatoes, peel seed chop

INSTRUCTIONS

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.  Heat the oil
and fry the onions gently, without browning them, until  they are soft.
Add the chile strips, tomatoes and salt to the onions in the pan. Cook
uncovered, over a fairly high flame until the vegetables are well
seasoned and the liquid has evaporated--about 10 minutes.  This is
excellent served like a thick sauce over Torta de Elote. It  also makes
a very good accompaniment to plain broiled meat, fish, or  chicken.
Posted to FOODWINE Digest 18 Sep 96  Date:    Thu, 19 Sep 1996 10:15:50
-0400  From:    Garry Howard <g.howard@IX.NETCOM.COM> NOTES : Entered
into  MasterCook by Garry Howard, Cambridge, MA g.howard@ix.netcom.com
Garry's Home Cookin' Website http://members.aol.com/garhow/cooking.htm

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 48.6mg
Potassium: 5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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