On Sun, 25 Oct 2009 21:45:33 -0400, Cooking Affair
> wrote:

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

snippage
>>
>>How do you make your rajas? I'd like to learn variations of it as I
>>like it so much.
>>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.

Thanks this looks wonderful. Snipped and saved.

koko
--

There is no love more sincere than the love of food
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updated 10/25