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Rajas
The
word "rajas" just means "strips" but in Mexican cooking it refers to
strips of chiles. The chiles are roasted, peeled, and cut into
strips. After that the recipe can vary but normally they are
sautéed with onions, herbs and seasonings. The cooked mixture is
used as a condiment with meats or as a vegetable side dish.
roasted poblano chiles, cut
in strips, rajas |
Variations and Uses
As with all Mexican foods
there are regional variations. In Oaxaca the rajas are made with
charred chile de agua chiles, lime, onion, salt and oregano then served
with meats, stews and enfrigoladas. In central Mexico they use the
chile manzano, or the peron chile. (Diana Kennedy,
Art of Mexican Cooking)
Rick Bayless shares several variations in his book Authentic Mexican.
One easy version uses poblanos, onions, cream, herbs and broth. In
his "favorite" recipe he combines roasted poblanos, onions, red bell
peppers, garlic, broth and wine. This is a contemporary version.
rajas being sautéed
with onions and seasonings
In addition to being used as a side dish, rajas are even used in tamales
and tacos. This simple dish can be made ahead of time (the dish
improves after it sits awhile).
Basic Chile Poblano Rajas
You can use different peppers or seasonings but this is a good basic
recipe, by Rick Bayless.
I N G R E D I E N T S
4 medium,
fresh chiles poblanos, roasted and peeled
1 1/2 tablespoons vegetable oil
1 medium onion, sliced 1/4 inch thick
2 cloves garlic, peeled and minced
2/3 cup crema, whipping cream, or broth
1/2 teaspoon mixed dried herbs (thyme, Mexican oregano, marjoram)
2 bay leaves
1/2 teaspoon (to taste, adjust as needed if using broth with salt)
I
N S T R U C T I O N S
Chiles: Stem and seed the roasted chiles. You can remove the veins if
you want a more mild rajas. Slice the chiles crosswise into 1/4"
strips.
Heat the oil in a heavy sauté pan over medium heat and fry the onions
until they brown, about 7 -8 minutes. Stir in the garlic and chile
strips, cook 2 minutes.
Add the cream or broth, herbs, and bay leaves and simmer until the
liquid reduces enough to just coat the vegetables. Remove the bay
leaves, taste and adjust salt as needed.
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poblanos being charred on
dry roasting grill
Rajas Recipes
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More recipes for rajas from our
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Credits
Article written by: Barbara Bowman, Gourmetsleuth.com, all rights reserved.
2/15/04
Photos: By Gourmetsleuth.com
The Art of Mexican Cooking, Diana Kennedy
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