Rajas De Chile Poblano (chile Poblano Strips)

O let us never forget; that the wonderful things contained in the divine law can neither be discovered nor relished by the “natural man,” whose powers of perception and enjoyment are limited in their range to the objects of time and sense. It is the divine Spirit alone who can lighten the darkness of our sinful state, and who can enable us to perceive the glory, the harmony, and moral loveliness which everywhere shine forth in the pages of revealed truth (John Morison).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Mexican	Mexican, Vegetables	6	Servings

INGREDIENTS

8		Chiles poblanos, roasted and
6	T	Peanut oil
1 1/2		Onions, thinly sliced
1/2	t	Salt

INSTRUCTIONS

Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
In the central and northern part of Mexico, where the chile poblano  is
used a great deal, to ask for rajas most commonly means strips of
chile poblano cooked in this way. It makes an excellent accompaniment
for broiled meats.  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 and salt to the
onions in the pan, cover, and  cook gently for about 8 minutes.  You
can always prepare these ahead of time and they will keep in the
refriegerator for several days. They are inclined to get a bit soggy
if you freeze them.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 130 Calories From Fat: 120 Total Fat: 13.5g Cholesterol: 0mg Sodium: 194.9mg Potassium: 40.2mg Carbohydrates: 2.6g Fiber: <1g Sugar: 1.2g Protein: <1g