Rajas Con Jitomate (Chile Strips with Tomatoes)
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
8 poblano chiles, roasted and peeled
6 Tbsp. peanut oil
1-1/2 medium onions, thinly sliced
1 tsp. salt
2 pounds tomatoes, peeled, seeded and chopped
Instructions:
Remove the seeds and veins from the chiles and cut them into strips about 1-1/2″ long and a 1/2″ 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, tomatoes and salt to the onions in the pan. Cook uncovered, over a fairly high flame until the vegetables are well seasoned and the liquid has evaporated, about 10 minutes.
This is excellent served like a thick sauce over Torta de Elote. It also makes a very good accompaniment to plain broiled meat, fish, or chicken.
Recipe from : The Cuisines of Mexico, by Diana Kennedy ISBN 0-06-012344-3.