*  Exported from  MasterCook  *
 
         Papas Fritas Con Rajas (Potatoes Fried With Chile Strips)
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    chiles poblanos -- roasted and peeled
    2      tablespoons   peanut oil
    1 1/2  medium        onions -- thinly sliced
    1      teaspoon      salt
    2      pounds        red bliss or other waxy potatoes
 
 This is an excellent accompaniment for roasted and broiled meats,
 especially if you want something more substantial than the rajas
 alone.
 
 I shall never forget the wonderful smell of the chiles frying as we
 would walk in very hungry at lunch time. Sometimes our maid Rufina
 would use strips of the long, thin, dark green chile chilaca, which
 can bite your stomach as well as your mouth quite fiercely.
 
 Cook the potatoes but be careful not to cook them too much; they
 should be al dente, or they will disintegrate during the frying.
 
 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, potatoes, and salt to the onions in the pan.
 Without coverint the pan, fry the potatoes until theyare nicely
 browned, stirring the mixture from time to time, as the chile and
 onions are apt to stick to the bottom of the pan.
 
 
 
                    - - - - - - - - - - - - - - - - - -
 
 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