Saturday, August 11, 2012

Rajas


Rajas is a dish of peppers and onions with meat as an option. This recipe uses Mexican sliced skirt steak called arrachera. The butcher thinly slices the steak against grain so that it can be cooked over heat very quickly. However since the cut is muscled, it's still recommended to marinate it before cooking.
Serves 4

Ingredients:
1 1/2 pound arracherra (sliced skirt steak) 
4 poblano peppers
2 large white onions sliced into 1/2 inch thick rounds 
Canola oil


Marinade:
1/2 white onion
3 cloves garlic peeled and chopped 

Juice of 1 lime
1 teaspoon freshly ground cumin 

1/2 teaspoon salt

Directions:
Add the marinade ingredients into a blender and blend into a smooth paste. Open up the meat into a large platter and pour the marinade paste over it distributing it evenly. Roll the meat up and put into a ziplock and into the frig for 1-8 hours as time permits. The acid in the marinade will break down the muscle tissue, 'cooking' it somewhat, making it easier to grill quickly.
Place the peppers over a hot grill and turn evenly to scorch and blister the skins. When the peppers are blackened, put into a paper bag and close fairly tightly in order to the let them steam, which will allow you to peel them easily when they cool.
About 20 minutes before serving, oil the onion slices well and grill evenly in a basket to get a good color and break down to limp. Remove from heat.
Remove the meat from the frig and then from the bag, rubbing most of the marinade paste. Lay out the pieces and oil well with canola oil. Making sure the fire is as hot as it can get, grease the grill then lay out the meat on it. Cook for about a minute a side to get it to medium-rare to medium. Remove from the heat and allow to rest under foil for at least 5 minutes, preferably 10.
Meanwhile, peel the skin off of the peppers (don't do this under running water as it will affect the flavor), de-stem them, slice open to remove the veins and seeds, then cut north-to-south into thin strips.

When the meat has rested, remove the foil and slice into bite-size going against the
grain as much as possible. 

Serve with the pepper strips and onion rings.