On Thu, 22 Oct 2009 18:51:53 -0700, koko > wrote:

>On Thu, 22 Oct 2009 17:52:51 -0400, Cooking Affair
> wrote:
>
>>On Sun, 18 Oct 2009 07:49:25 -0700, koko > wrote:
>>
>>>On Sat, 17 Oct 2009 13:23:16 -0700, "Paul M. Cook" >
>>>wrote:
>>>
>>>>So I harvested 40 really nice poblanos today, half red and half green.
>>>>Shame to eat them they are so pretty. So ideas please. Anything but
>>>>rellenos as that is for dinner tomorrow. It would be nice to showcase the
>>>>red ones since they look so nice.
>>>>
>>>Roast, peel and seed them. In a skillet cook some minced onion until
>>>translucent, add some minced garlic then some corn; creamed or kernel,
>>>which ever you prefer.
>>>Add a little half and half or cream and the poblano strips. Then add
>>>some grated cheese of your choice, I like Monterey Jack or Parmesan
>>>depends on my mood. Place on low heat and simmer watching it closely
>>>to melt cheese and thicken the sauce.
>>>
>>>There ya' go.
>>>
>>>koko
>>
>>A new way for having rajas - poblano strips. I'll try your recipe this
>>weekend.
>>
>>Thanks koko.
>
>How do you make your rajas? I'd like to learn variations of it as I
>like it so much.
>
>This is the recipe I got from my niece's grandmother who lives in
>Mexico City. I suppose it's like a lot of recipes, there are as many
>variations as there are cooks.
>
>koko
>

When I have carne a la tampiquena I start like you, roast, peel and
seed the poblanos. Instead of minced onion, I cut it into thin slices,
put both in a skillet with little oil and that's it. When serving
dinner, I add some cream and Feta cheese on top of the rajas.

There is another dish, the name escapes me right now, but is your
typical casserole. It has pork, green squash, corn (kernel), cream
and, rajas. I do apologize for not having the exact recipe at hand,
it's been years since I cook it, but it goes something like this.

2 to 2.5 lbs. Boneless country style pork ribs (3 lbs. with bone)
4 or 5 Green squashes
12 to 16 oz. Corn - kernel
12 to 16 oz. Cream
4 or 5 Poblanos
6 oz. +/- Chicken broth

Salt and pepper to taste.

Cut the green squash to about the size of sugar cubes, put them aside.

Have the poblanos roasted, peeled, seeded and, cut into strips the way
you already know. Put them aside.

Cut the pork into chunks about the size of meatballs, salt and pepper
them to taste. Brown the pork in the casserole with some oil. Add the
corn and chicken broth, bring it to a boil. Add the green squash and
reduce the heat to simmer.

When the broth has been reduced to practically nothing, add the rajas
and the cream, mix everything well and let it simmer for another 15
minutes. That's it.

I prefer the pork with bone just because those bones give more flavor
to the final dish.

From this casserole, you can take the green squash and add it to your
original recipe. I think it will make a good side dish.