Wednesday, January 11, 2006

Rajas - Poblano Strips

Rajas De Chile Poblano -Chile Poblano Strips
Serving Size 6

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

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
hot-spicy, 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 will get soggy
if you freeze them.

Serve with meats or plain in tacos and guacamole.


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