Marinated Green Chiles Ana Linda (Rajas Ana Linda)

This is my grandmother’s recipe and I love to eat it in a freshly made flour tortilla which does not work for this section but a freshly made corn tortilla is just as good or better.  I adapted the recipe from my mother’s book, Mexican Family Cooking (Ballantine Books 1987.)  But after posting it, I thought about it and think the chiles should  be roasted over a gas flame and not fried, if possible.  There will be less of a mess and the dish will be lighter.  I’m leaving the frying instructions in for those who don’t have a gas flame but , if you do, check out my video on how to roast chiles over a gas flame. it’s not my best but it’s good enough!

Oil for frying the chiles

10 -12 plump fresh Anaheim green chiles

1/3 cup white vinegar

1 teaspoon salt

5 crushed garlic cloves

1 teaspoon coarsely ground black pepper

1 tablespoon crushed oregano leaves

½ cup extra-virgin olive oil

1 cup white or red onion in thin half slices

Pour about 1” of oil in a large skillet and heat until almost smoking. Make a ¼ in-inch slice in each chile and fry, a few at a time, until blistered on all sides.  You will need a cover for he skillet as the peppers can sputter the oil dangerously.

Let cool and peel.  Cut the tops off and remove the seeds and veins.  Cut the tips and open the chile to form a rectangle.  Cut into even slices and place in a Pyrex or other glass dish.

Mix the vinegar with the salt, garlic, black pepper and oregano and add the olive oil slowly to make the marinade.

Place the onions in a medium-mesh sieve and pour boiling water over them.  Drain and sprinkle the onions over the chiles; pour the marinade over distributing it well,  and let rest for a few hours.