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BOCA Tacos y Tequila Executive Chef and Owner Maria Mazon specialize in creating beautiful dishes.
10 poblano peppers
5 Anaheim peppers
1/2 white onion (sliced thinly)
3 12-oz cans of evaporated milk (soy milk may be substituted)
2 tablespoons of butter (or any substitute) • 2 tablespoons of garlic powder
Salt to taste (about one tablespoon)
Fresh ground pepper
3 tablespoons of canola oil
1 cup of queso chihuahua (Monterey Jack cheese may be substituted)
Place the peppers in a large bowl and coat them with oil. Then grill or broil them until they are charred, not burnt. Once the peppers are finished, place them in a plastic bag to make them easier to peel. Wait about 10 to 15 minutes (burning your hands is not fun).
Once the peppers are peeled, take the “meat” and place it flat on a cutting board (leave in the seeds if you love some heat; it is optional to leave them or take them out.) Place one pepper on top of the other so it’s easier to cut strips, and place them aside once they are ready.
In a pot over medium heat, add the butter, then the onions, cooking until they are near transparent. Then add the pepper strips, tossing to coat with the butter and onions. Add the evaporated milk and the rest of the ingredients, lowering the temperature to simmer at very low heat, stirring occasionally, until the sauce thickens and reduces to your liking.
You are done cooking a very popular Mexican dish! ¡Buen provecho!