- 1 – 2 Garlic Cloves, minced
- 1 Medium White Onion, thinly sliced into wedges
- 1 – 2 Poblano Chile Peppers
- 4 Medium Potatoes, peeled, quartered, and boiled until soft
- 2 – 3 Tablespoons Vegetable Oil
- Freshly Ground Black Pepper, to taste
- Sea Salt, to taste
After boiling the, drain and allow to cool. Then cut into small cubes.
Place pepper(s) over your stove-top burner flame to blacken skin. (As an alternative, you can blacken the skin under the oven broiler.)
Turn pepper(s) until skin is blackened on all sides.
Immediately place the roasted pepper(s) in a Ziploc bag, seal, and let stand about 5 minutes.
Remove from bag and gently peel off blackened skin using a butter knife or your fingers.
Remove stem(s) and seeds, and thinly slice the pepper(s).
Heat theoil in a large skillet set over medium heat and add the onion. Sauté until tender and translucent, about 5 minutes, stirring occasionally.
Add the garlic and the roasted, sliced peppers (rajas) to the onion and continue sautéing for another 5 minutes.
Add theand sauté until lightly browned, about 5 minutes. Season with black pepper and salt to taste.
Remove from heat, but keep warm until ready to serve. Enjoy papas con rajas as a side dish to arrachera, , or . Or, as an appetizer, place a small amount in a warm tortilla, roll it up, and fry in hot oil until golden and crispy to make taquitos.
Posted by Lindsay