Rajas

Directions

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.