*  Exported from  MasterCook  *
 
               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.
 
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 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