How to Make Rajas- Green Chile and Onion

  • 01 of 10

    Gather Your Ingredients

    Gather your ingredients. Image (c)2011 Chelsie Kenyon licensed to

    To make rajas you need just a few things...

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  • 02 of 10

    Start the Onions

    Begin to cook the onions. Image (c)2011 Chelsie Kenyon licensed to

    Slice off the ends of the onion and remove the peel. Slice the onion into 1/2 inch slices. Use your fingers to separate the rings. Place the onions in a cast iron pan (you can use another type of pan if you don't have cast iron) and drizzle the oil over them. Begin to cook the onions over medium heat, stirring occasionally.

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  • 03 of 10

    Roast the Chiles

    Roast the chiles. Image (c)2011 Chelsie Kenyon licensed to

    Place the green chiles on a hot grill. Turn them every 30 seconds or so. When the chiles are blackened and blistered on all sides they are ready. Remove them from the heat and let them cool off so you can touch them. If you don't have a grill accessible, you can also roast them in a broiler or on a hot cast iron pan (comal.)

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  • 04 of 10

    Cooking the Onions

    Slowly cooking the onions. Image (c)2011 Chelsie Kenyon licensed to

    As the onions begin to soften, they should also begin to turn brown a little and become sweeter which indicates the natural sugars in the onion have begun to caramelize. If they are not browning, add 1/2 teaspoon of sugar to the pan to help speed up the process. Keep the heat at medium until they begin to brown, then turn the heat to low to keep them cooking, but at a slower rate.

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  • 05 of 10

    Preparing the Chile

    Removing the skin from the chile. Image (c)2011 Chelsie Kenyon licensed to

    After the chile has cooled to the touch, remove the blackened skin. Some of it may be hard to remove, and some little black bits may remain.

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  • 06 of 10

    Removing the Chile Seeds

    Remove the seeds from the chile. Image (c)2011 Chelsie Kenyon licensed to

    Slice each chile open and lay it flat. Use a spoon to scrape the seeds and white veins out. Discard the contents.

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  • 07 of 10

    Slicing the Chiles

    Slice the prepared chile into strips. Image (c)2011 Chelsie Kenyon licensed to

    Slice the chiles into 1/2 inch strips. You can make them thinner if you like, it's just a matter of preference.

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  • 08 of 10

    Adding the Chiles

    Add the chiles into the onions. Image (c)2011 Chelsie Kenyon licensed to

    Add the chiles​ to the cooking onions and stir them around until they are evenly mixed.

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  • 09 of 10

    Adding the Cream

    Cooking the rajas in the cream. Image (c)2011 Chelsie Kenyon licensed to

    Pour the cream (or half and half) in and turn the heat back up to medium. Let the rajas simmer in the cream until the cream begins to thicken and stick to the onions and chiles. After the cream has thickened, remove the rajas from the heat and let it sit for another minute or so before serving.

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  • 10 of 10

    Serving the Rajas

    Serving the rajas. Image (c)2011 Chelsie Kenyon licensed to

    Rajas can be used as a side dish (as shown) or you can use it for a filling for tacos, burritos or quesadillas. It is best eaten fresh, but you can store in an airtight container in the refrigerator for up to 24 hours. After that, it becomes slimy when reheated.