Add rajas poblanas and chile de arbol sauces.

base_layers/rajas_poblanas.md

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+Taco de rajas poblanas
+======================
+
+* Bunch of poblano peppers
+* Onion
+* Tad of oil
+* Mexican crema or sour cream
+* *optionally*, fresh corn
+* *optionally*, queso Oaxaca or panela or fresco
+
+Start with 1 or more produce-section bags of Poblano peppers,
+it's handy if the bags are not totally full for a subsequent step.
+
+Place the Poblano peppers over an open flame, typically directly
+over a natural gas burner on a stove. Their skin will bubble and blister,
+rotate and rearrange them with tongs until the burns, bubbles, and
+blisters are evenly distributed around the chiles and you feel a tingle
+in your upper sinuses. Put the singed peppers back in the produce bags,
+then close the bags tightly to 'sweat' the chiles inside.
+
+While the chiles are sweating, sautee some onion slices in a pan.
+Optionally, add some pre-cooked whole kernels of corn when the onion is
+almost done.
+
+Take the chiles out of the bag. Their skin will be wilted and will come off
+in your fingers. Peel the outer layer of the chiles off and discard. Once
+the outer skin is removed, de-vein the rest and remove the seeds. Then
+cut the flesh into thinninsh strips.
+
+Add the chile strips (the 'rajas') back into the pan with the onion. Get it
+all hot and finish cooking any bits of chile that remain raw after the
+skin removal process. When it looks close to done, lower the cooking heat
+to a minimum and add the cream and cheese(s) and warm them for about 5 minutes.
+

condiments/chile_de_arbol_sauce.md

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+Salsa de chile de árbol
+=======================
+
+This is a go-to taco sauce in western Mexico and probably elsewhere. You can
+mix and match the techniques in the two variants presented here, and substituting
+or adding chiles is a ramp onto the combinatorial superhighway of Mexican food and
+can demystify the salsa bar at the local taquería.
+
+# Red
+
+* dried whole *chiles de árbol*
+* tomatoes
+* onion
+* *optionally*, garlic
+
+Take between .3 and 1 chiles per tomato, remove the stems and put them in a
+saucepan with a tablespoon or two of oil (olive, soy, etc.) The pan and oil should be very
+hot and the chiles should seem to be at risk of burning. Rotate the
+chiles around and let them get dark brown to black without actually burning them —
+this can happen quickly, which is good because your eyes, nose, and lungs
+may reach their maximum vaporized chile tolerance during this step.
+
+Add a bunch of chopped onion and garlic and lower the heat. Cut the tomatoes
+in half and throw them in with salt to taste. Cook until the tomatoes look stewed.
+If you have one of those blender wands that you can put directly in a saucepan,
+you can blend everything now (you may end up making this sauce frequently enough
+to justify the purchase of a blender wand.) Otherwise wait until the mixture
+is not hot and blend it in a standard blender.
+
+# Green
+
+* dried whole *chiles de árbol*
+* green tomatillos
+* onion
+* cilantro
+
+Take between .1 and .5 chiles per tomatillo, remove the stems and put them in a bare, hot saucepan.
+Toast the chiles without oil until they are dark. Add halved or quartered tomatillos, salt, and a
+tablespoon or two of water to prevent burning the chiles before the tomatillos release
+their juices. When the mixture has cooked for as long as you can stand to wait, remove
+the heat and let it cool. Blend and place in a little salsa bowl and heap with finely
+chopped onion and cilantro.
+
+One non-obvious little point is that skipping the oil in the chile roasting-toasting
+step seems to increase the spiciness of the final product.