Rajas

1. 1

   Prepare grill.

2. 2

   Secure each onion slice horizontally with a wooden pick and brush both sides with oil.

3. 3

   Season onion slices with salt and pepper and grill with chiles and bell peppers on an oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until soft and charred, about 20 minutes.

4. 4

   Wearing rubber gloves, peel, seed, and devein chiles.

5. 5

   Peel bell peppers and discard seeds and ribs.

6. 6

   Cut chiles and bell peppers into strips.

7. 7

   Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic, turning it occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes.

8. 8

   Discard garlic skin.

9. 9

   In a small heavy skillet dry-roast oregano over moderate heat until fragrant and beginning to brown, shaking skillet occasionally, about 2 minutes.

10. 10

    In a bowl mash together oregano, garlic, and salt to taste.

11. 11

    Add onion slices, separated into rings, chiles, and bell peppers and toss to combine well.

* Per serving · 4 servings · Values may vary.

No additional tips available.