Rajas Con Tomate (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 into 1-1/2″ x 1/2″ strips.
Heat the oil and fry the onions gently until 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 all well seasoned and the liquid has evaporated (about 10 minutes).
This is very good served as a thick sauce over Torta de Elote. Is is also an excellent accompaniment for plain broiled meats, fish, and chicken.