*  Exported from  MasterCook  *
 
              Rajas Con Jitomate (Chile Strips With Tomatoes)
 
 Recipe By     : The Cuisines of Mexico by Diana Kennedy ISBN
 0-06-012344-3
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Vegetables
                 The Cuisines Of Mexico
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    chiles poblanos -- roasted and peeled
    6      tablespoons   peanut oil
    1 1/2  medium        onions -- thinly sliced
    1      teaspoon      salt
    2      pounds        tomatoes -- peel, seed, chop
 
 Remove the seeds and veins from the chiles and cut them into strips
 about 1 1/2 inhes long and 1/2 inch 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.
 
 
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 NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
 g.howard@ix.netcom.com
 Garry’s Home Cookin' Website
 http://members.aol.com/garhow/cooking.htm

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