| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexican, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
|
Chiles poblanos; roasted and |
| 6 |
tb |
Peanut oil |
| 1 1/2 |
md |
Onions; thinly sliced |
| 1/2 |
ts |
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
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