by Kate Heyhoe
Rajas (RAW-haws) isn't a dish, but rather a prepared poblano chile. When poblano chiles (dark green with wide shoulders and mild heat) are roasted, peeled, seeded and cut into thin strips, they are called rajas. In Mexico, rajas are thrown into all sorts of dishes, and they harmonize particularly well with crema, the tangy, rich Mexican cream. Typically, rajas and crema may be ingredients in dishes with chicken, potatoes, eggs, corn and tamales. This version pairs rajas with zucchini, but I often also throw in other vegetables as well. Rajas with eggplant and crema also makes an unusual dish, and a good vegetarian enchilada filling.
3 medium zucchini, about 1 pound
1/2 medium onion
1 large poblano chile, roasted and peeled
1 tablespoon olive oil
3/4 cup crema Mexicana
Slice the zucchini lengthwise into quarters. Cut the quarters across into 1/2-inch pieces. Place the zucchini in a colander and toss lightly with salt. Sweat the zucchini at least 30 minutes. Pat dry before use.
Dice the onion. Dice the poblano chile, discarding the stem and seeds.
Heat the oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly brown on the edges. Stir in the zucchini and brown. Stir in the poblano chile and heat through. Just before serving, stir in the crema and cook until it just begins to simmer. Serve hot as a side dish, or spoon into warm tortillas.
Kate's Global Kitchen for May, 2000:
Mi Casa Es Su Casa Month:
Celebrating Mexican Home Cooking
Also visit Global Destinations: Mexico for more Mexican Recipes.
Copyright © 2000, 2007, Kate Heyhoe. All rights reserved.
Modified August 2007
Copyright © 1994-2018,