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Rajas De Chile Poblano (Chile Poblano Strips)

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      Title: RAJAS DE CHILE POBLANO (CHILE POBLANO STRIPS)
 Categories: Mexican, Vegetables
      Yield: 6 Servings
 
      8    Chiles poblanos; roasted and
      6 tb Peanut oil
  1 1/2 md Onions; thinly sliced
    1/2 ts Salt
 
  Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
  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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