Rajas de Chile de Agua al Oregano
1/2 medium onion, sliced
Juice of 2 limes
1 tsp olive oil
1 tsp dried oregano
1/2 tsp salt
Roast the chiles over a flame, rotating every 5-6 minutes until all sides have turned black. Place in a plastic bag to allow them to “sweat”.
After about 10 min., peel of their skins with a knife. Slit an opening on the side of each chile and remove the seeds and veins. Cut into ˝” lengthwise strips.
Place them in a serving dish or bowl with the onion, lemon juice, olive oil, and salt. Mix evenly and sprinkle the oregano on top. Serve on its own or accompanied with yellow mole, refried beans, etc.