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Green Chile Strips with Onions and Mushrooms |
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Serves: 4
Print this Recipe
(Rajas con Cebollas y Hongos)
Category: Peppers
It's common to see street vendors everywhere in Mexico cooking a variety of enticing foods from their temporary carts and simple stands, especially in the evening when people are out strolling through plazas and parks. This tasty concoction is like a Mexican stir-fry that's wrapped inside tortillas or stuffed into sandwich rolls. The combination is also terrific as a topping for hamburgers and steaks. Sometimes I add diced tomato at the last minute.
2 large poblano chiles, roasted and peeled
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
2 tablespoons vegetable oil or olive oil
1 medium white onion, thinly sliced
12 medium white or brown cremini mushrooms, sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1. Prepare the chiles, then cut out the stem end section of the chile. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × 1/4 inch).
2. In a large skillet, heat the oil over medium heat and cook the onion, stirring, until limp, 3 to 4 minutes. Add the mushrooms and oregano. Cook, stirring, until the mushrooms release their juices and brown slightly. Add the reserved chile strips, salt, and pepper. Heat through completely. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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