On a recent trip to Mexico with Jeff, I found a new favorite cuisine…Rajas. In Mexico, Rajas mean “strips” and that is really all it is…just a simple sauteed mixture of strips of Roasted Poblanos and Onions but the flavor it adds to just an ordinary dish for heat seekers like me is well….AMAZING!
My first taste of Rajas was at Barcelo Mayo Beach in Puerto Aventuras, Mexico in late August. Now, you would imagine that I would have encountered it while eating some typical Mexican cuisine such as tacos or enchildas but no…It was a condiment being served next to the egg station at the breakfast buffet. I love to try new things and it looked like something that might have a bit of heat to it so I thought, “why not”? With the first bite, I was hooked and had them everyday for the rest of the trip with some type of egg and even once on my salad for lunch. Addicted might be an accurate description!
When I got home the first think I did was research Rajas and found the perfect recipe from Eating Well Magazine. With an upcoming Tennessee Volunteers home opening football game on the horizon and at least 50 tailgaters, I thought the Rajas would be a perfect compliment to my main Tailgate Treat….Pulled Pork Nachos! Needless to say it was a hit! Now, I use this recipe for breakfast condiments and even as a topping for Mexican hamburgers. Try this in your kitchen….the full flavor will make it seem like you cooked for hours. Only you and I will know the truth!
Makes: About 3 cups (A little goes a loooooong way!)
Active Time: 50 minutes
Total Time: 50 minutes
- 12 medium fresh poblano chiles (about 2 pounds)
- 1/4 cup canola oil
- 1 large white onion, thinly sliced
- 3 medium garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
- 2 tablespoons Worcestershire sauce
- Juice of 1 lime
- Preheat grill to high.
- Grill poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
- Peel the peppers with your fingers. (It’s OK if a little skin is left behind. For the best flavor, don’t rinse the peppers.) Cut them open lengthwise, remove the seeds, stem and white membrane, then thinly slice.
- Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium, add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes more. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Serve warm or at room temperature.
For the recipe I used for my pulled pork, visit https://reciperealities.net/2014/02/03/pulled-pork-sliders-w-mustard-bbq-sauce-a-tried-and-true-recipe/