💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › chile-… captured on 2022-06-12 at 00:53:03.

View Raw

More Information

-=-=-=-=-=-=-



              Rajas De Chile Poblano (Chile Poblano Strips)

Recipe By     : The Cuisines of Mexico by Diana Kennedy ISBN
0-06-012344-3
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Vegetables
                The Cuisines Of Mexico

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    chiles poblanos -- roasted and peeled
   6      tablespoons   peanut oil
   1 1/2  medium        onions -- thinly sliced
     1/2  teaspoon      salt

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.

                   - - - - - - - - - - - - - - - - - -

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