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Add a photoServings: 6
Ingredients
- 8 x Chiles poblanos, roasted and
- 2 Tbsp. Peanut oil
- 1Â 1/2 med Onions, thinly sliced
- 1 tsp Salt
- 2 lb Red bliss or possibly other waxy pota
Directions
- This is an excellent accompaniment for roasted and broiled meats, especially if you want something more substantial than the rajas alone.
- I shall never forget the wonderful smell of the chiles frying as we would walk in very hungry at lunch time. Sometimes our maid Rufina would use strips of the long, thin, dark green chile chilaca, that can bite your stomach as well as your mouth quite fiercely.
- Cook the potatoes but be careful not to cook them too much; they should be al dente, or possibly they will disintegrate during the frying.
- Remove the seeds and veins from the chiles and cut them into strips about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too picante, soak them in salted water for about 30 min.
- Heat the oil and fry the onions gently, without browning them, till they are soft.
- Add in the chile strips, potatoes, and salt to the onions in the pan. Without coverint the pan, fry the potatoes till theyare nicely browned, stirring the mix from time to time, as the chile and onions are apt to stick to the bottom of the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 630 | |
| Calories from Fat 116 | 18% |
| Total Fat 12.93g | 16% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1158mg | 48% |
| Potassium 531mg | 15% |
| Total Carbs 122.8g | 33% |
| Dietary Fiber 11.6g | 39% |
| Sugars 1.05g | 1% |
| Protein 13.55g | 22% |
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