Re: [CH] raja
David Cook (zeb@austin.rr.com)
Wed, 12 Jul 2000 20:07:14 -0500
Where I've run into rajas (which I've read means "rags" or "strips") its
been roasted poblanos, peeled and cut into strips and then served in a
simple sauce of crema and a little cheese. There's a little stand in Santa
Barbara that makes these as a taco and is excellent.
A quick look at my Mexican cookbooks has several different rajas recipes.
All are chile strips, most are poblanos although some chile de agua are
listed. They are vinegared, cooked in beer, mixed with lime juice, and baked
with cheese.
David Cook
----- Original Message -----
From: "peter gaffney" <peter.g@telus.net>
To: "Tara Deen" <tara@es.usyd.edu.au>
Cc: "Chile Heads mailing list" <chile-heads@globalgarden.com>
Sent: Wednesday, July 12, 2000 9:19 PM
Subject: Re: [CH] raja
> Tara,
> i prolly missed the beginning of this thread but ...
> any possibility that you are referring to chiles en rajas ?
> that is, sliced longwise in strips vs. crosswise.
> think jalapenos here; crosswise with seeds & veins.
> en rajas, lengthwise sliced, fleshy strips without seeds & veins.
> does this fit?
> peter g
>
>