This side dish is perfect with a steak or as a filling for tacos. There may seem like a lot of steps, but Rajas are actually easy to make, but they taste like you have spent hours in the kitchen. Serves 4-6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4-6
Ingredients:
- 2 lbs Poblano Chiles
- 2 teaspoons olive oil
- 1 large white onion
- 1/3 cup heavy cream (or half and half for a lighter version)
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Preparation:
First you will need to roast the poblano chiles. While they are roasting, cut the ends off of the onion and peel the skin off. Then cut the onion in half, then into strips about 1/4 inch thick. Heat a large pan over medium heat and drizzle in the oil. When the oil is hot, begin to cook the onions. When the onions are translucent and begin to brown on the edges, turn the heat down to low. Cut the stems off of the chiles, then cut them lengthwise and scrape the seeds out with a spoon. Cut the chiles into 1/2 inch strips and add them to the onions. Add the salt and the cream to the onions and chiles and cook over low heat for two or three minutes until the cream is heated through.
