{"id":15580,"date":"2018-03-21T11:32:50","date_gmt":"2018-03-21T18:32:50","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=15580"},"modified":"2018-03-21T15:30:58","modified_gmt":"2018-03-21T22:30:58","slug":"rajas","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/rajas\/","title":{"rendered":"Rajas"},"content":{"rendered":"

Rajas simply means STRIPS in Spanish, so you can actually use any pepper – but I prefer to use prepared Poblano peppers. For MY recipe, the peppers are always prepared the same way. The difference is what you do with them. Read on…<\/p>\n

Preparing your Poblanos<\/span><\/strong><\/p>\n

    \n
  1. If you have a gas stove, blister\/blacken 8 poblano chiles over a medium-high flame.\u00a0 If you have an electric stove, put them under the broiler until mostly blackened.<\/li>\n
  2. Wrap them immediately in a paper towel and put into a zip-lock baggie for 8-10 minutes.<\/li>\n
  3. The skin will peel off easily.\u00a0 Discard the skin.\u00a0 Some people (the crazy ones) will rinse their peppers.\u00a0 I recommend that you do not wash away the wonderful smoky flavor.\u00a0 Just peel them.<\/li>\n
  4. Split the peppers open and scrape out the seeds, and discard the seeds.\u00a0 Leave the peppers as whole and intact as possible.<\/li>\n
  5. You are now ready to create your Rajas.<\/li>\n<\/ol>\n

    Rajas en Escabeche (in Vinegar)
    \n<\/span><\/strong><\/p>\n

      \n
    1. Slice a sweet onion in thin slices<\/li>\n
    2. Saute over low heat in 2 TBL olive oil and 2 TBL butter<\/li>\n
    3. Add 3 cloves thinly sliced garlic<\/li>\n
    4. Add 3 bay leaves, 10 black peppercorns, 5 cloves, 1 tsp crushed oregano and 1 tsp thyme<\/li>\n
    5. Add 1 tsp brown sugar and 2 tsp salt<\/li>\n
    6. Add 1\/2 C rice wine vinegar and 1\/2 C white distilled vinegar<\/li>\n
    7. Bring to a boil, then reduce and simmer for 10-15 minutes<\/li>\n
    8. Meanwhile peel your poblanos and cut into strips – removing seeds (SEE ABOVE)<\/li>\n
    9. When reduced to about half gently toss in your poblano strips<\/li>\n
    10. Move the mixture to a jar using a slotted spoon, and pour hot liquid over the top<\/li>\n
    11. Refrigerate for 2-3 weeks<\/li>\n<\/ol>\n

      Rajas de Queso aka Rajas con Crema
      \n<\/strong><\/span><\/p>\n

      Prepare as above, but after Step 5, proceed as follows:<\/p>\n

        \n
      1. Mix in strips of poblano chilies and toss gently<\/li>\n
      2. Optionally add 1 can of whole kernel corn<\/li>\n
      3. Remove from heat and add in 1\/2 C crema Mexicana or sour cream<\/li>\n
      4. Mix well, then add 1\/2 C shredded Asadero cheese or Oaxaca cheese
        \nAlternately you can use Monterey Jack or mozzarella cheese<\/li>\n
      5. Serve immediately with corn tortillas or taco shells
        \nCan keep for up to a week, but it is much better fresh<\/li>\n<\/ol>\n

         <\/p>\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        Rajas simply means STRIPS in Spanish, so you can actually use any pepper – but I prefer to use prepared Poblano peppers. For MY recipe, the peppers are always prepared the same way. The difference is what you do with them. Read on… Preparing your Poblanos If you have a gas stove, blister\/blacken 8 poblano … Continue reading “Rajas”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97],"tags":[],"class_list":["post-15580","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=15580"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15580\/revisions"}],"predecessor-version":[{"id":15585,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15580\/revisions\/15585"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=15580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=15580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=15580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}