Rajas simply means STRIPS in Spanish, so you can actually use any pepper – but I prefer to use prepared Poblano peppers. For MY recipe, the peppers are always prepared the same way. The difference is what you do with them. Read on…
Preparing your Poblanos
- If you have a gas stove, blister/blacken 8 poblano chiles over a medium-high flame. If you have an electric stove, put them under the broiler until mostly blackened.
- Wrap them immediately in a paper towel and put into a zip-lock baggie for 8-10 minutes.
- The skin will peel off easily. Discard the skin. Some people (the crazy ones) will rinse their peppers. I recommend that you do not wash away the wonderful smoky flavor. Just peel them.
- Split the peppers open and scrape out the seeds, and discard the seeds. Leave the peppers as whole and intact as possible.
- You are now ready to create your Rajas.
Rajas en Escabeche (in Vinegar)
- Slice a sweet onion in thin slices
- Saute over low heat in 2 TBL olive oil and 2 TBL butter
- Add 3 cloves thinly sliced garlic
- Add 3 bay leaves, 10 black peppercorns, 5 cloves, 1 tsp crushed oregano and 1 tsp thyme
- Add 1 tsp brown sugar and 2 tsp salt
- Add 1/2 C rice wine vinegar and 1/2 C white distilled vinegar
- Bring to a boil, then reduce and simmer for 10-15 minutes
- Meanwhile peel your poblanos and cut into strips – removing seeds (SEE ABOVE)
- When reduced to about half gently toss in your poblano strips
- Move the mixture to a jar using a slotted spoon, and pour hot liquid over the top
- Refrigerate for 2-3 weeks
Rajas de Queso aka Rajas con Crema
Prepare as above, but after Step 5, proceed as follows:
- Mix in strips of poblano chilies and toss gently
- Optionally add 1 can of whole kernel corn
- Remove from heat and add in 1/2 C crema Mexicana or sour cream
- Mix well, then add 1/2 C shredded Asadero cheese or Oaxaca cheese
Alternately you can use Monterey Jack or mozzarella cheese - Serve immediately with corn tortillas or taco shells
Can keep for up to a week, but it is much better fresh
