Rajas De Chile Poblano (Chile Poblano Strips)
Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
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 inches 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 refrigerator for several days. They are inclined to get a bit soggy if you freeze them.
Garry's Home Cookin'
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