Rajas

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
6 servings

These rajas, made of red bell peppers, onions and mild chiles, are a great addition to tacos.

Ingredients

3 large onions
1 lb. whole mild fresh chiles (such as poblano or Anaheim)
1 medium red bell pepper (or 1 pint mini sweet bell peppers)
Olive or vegetable oil

Steps

1. Cut onions crosswise into 1/2-in. thick slices.

2. To grill: Place whole chiles and bell peppers on rack over medium coals. Grill for 10 to 15 mins., until blistered and charred on all sides, turning as needed. Place chiles and bell peppers in bowl and cover for 5 mins. Meanwhile, put onion slices on grill, brush with oil and grill 10 to 15 mins., or until charred on both sides.

3. Peel off and discard as much skin as possible from chiles and bell peppers. Cut out cores and discard seeds. Cut into 1/2-in. wide strips. Separate roasted onion slices into rings and combine with chile and bell pepper strips. Serve with grilled meats or chicken.

4. To broil: Arrange onion slices by single layer in shallow pan and brush with about 3 tbsp. oil. Broil for 15 to 20 mins. or until tender and charred, turning once.

5. Transfer to saucepan and place chiles and bell peppers in same shallow pan. Broil 15 to 20 mins., turning only once or until blistered and charred on both sides. Skin, core and seed chiles and bell peppers and cut into strips. Add to onions, heat through and serve with meat or chicken.

Recipe by National Onion Association

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

FSD Resources