Roasting—or rather toasting—vegetables is one of the most important techniques in Mexican cooking. Because the roasting is done on the stovetop and not in the oven where the vegetables can steam, the flavors developed are very deep. Make sure to include some charred pieces of vegetable skin—they will add an incredible smoky flavor to your recipes.

　　

Ingredients

makes about 4 cups

　　2 poblano chiles

　　2 onions, excess papery skin removed, cut in half

　　2 round tomatoes

　　

Roasting Chiles

Step 1

Over an open flame of a gas stove or barbeque grill or in a dry cast-iron or nonstick skillet over high heat, roast the chiles until they are charred on all sides. This will take a few minutes over an open flame and about 10 minutes in a skillet.

　　

Step 2

Remove the chiles from the heat and seal in a plastic bag for 5 minutes. This will create steam and allow the skins to separate from the flesh. If you don’t have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.

　　

Step 3

Peel away the skins. Cut off the stem end and remove the seeds and veins from the interior. Slice into 1/2-inch-wide strips.

　　

Roasting Onions and Tomatoes

Step 4

The vegetables can be cooked together or separately. Put the tomatoes and onion in a dry cast-iron or non-stick skillet over medium-high heat. Allow the vegetables to roast and char on all sides by rotating them and turning them over with a pair of tongs. When all sides are charred, remove from the heat; this should take approximately 10 minutes. Allow the vegetables to cool slightly, then peel off the blistered skin.

　　

Serve

Step 5

While these roasted vegetables are often used as an ingredient in other recipes, they also make a great side dish. Just transfer them to a platter and serve.

　　

COOKING NOTES

Step 6

INGREDIENTS

　　

Step 7

Chiles

　　

Step 8

This technique can be used with almost every type of fresh chile. Poblanos are the traditional choice for roasting, but feel free to use jalapeños (which are spicier) and even green bell peppers, if you cannot find any other type.

　　

Step 9

Tomatoes

　　

Step 10

Roasting tomatoes really brings out their sweet flavor and adds a deeper dimension to any recipe in which they are used. This is true for all varieties of tomatoes—large, small, yellow, red. So try roasting a variety of colors and sizes, chopping them up, and tossing with oil and lime for an unexpected salad.

　　

Step 11

ADVANCE PREPARATION

　　

Step 12

Vegetables can be roasted ahead and kept in an airtight container in the refrigerator for about 4 days.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.