Perfect Chiles Rellenos by Jauja Cocina Mexicana

Ingredients

• 8-10 poblano chiles
• 1 lb queso fresco or Oaxaca cheese
• 1/2 onion, for filling
• 1/4 cup all-purpose flour, for dredging
• 4 egg whites
• 3 egg yolks
• 1 tbsp all-purpose flour, for batter
• 1/4 tsp salt, for batter
• 1/8 tsp cream of tartar
• 2 lb tomatoes
• 1/2 onion, for sauce
• 4 cloves garlic
• 1 1/2 tsp salt, for sauce
• 1 small piece stale bread
• 3/4 cup fried tortilla strips
• 2 1/2-3 cups chicken stock
• as needed neutral oil, for frying

Instructions

1. Roast poblano chiles until nicely charred, then place in a plastic bag for a few minutes to sweat.
2. Peel the roasted chiles, carefully remove seeds and membranes using a knife and spoon, leaving the stem intact.
3. Stuff the cleaned chiles with shredded cheese (Oaxaca or queso fresco).
4. Dredge the stuffed chiles in flour, ensuring they are fully coated.
5. Prepare the batter: Whip egg whites with salt and cream of tartar until stiff peaks form, then gently fold in egg yolks and 1 Tbsp flour.
6. Dip the floured chiles into the egg batter, coating completely.
7. Heat oil in a skillet over medium-high heat.
8. Carefully fry the battered chiles until golden brown on all sides, about 3-4 minutes per side.
9. Remove fried chiles and place on a plate lined with napkins to drain excess oil.
10. Prepare the sauce: Roast tomatoes, ½ onion, and unpeeled garlic cloves until soft.
11. Peel the roasted tomatoes, onion, and garlic.
12. Blend the roasted vegetables with fried tortilla strips and stale bread until smooth; this adds texture and flavor.
13. Sauté the blended sauce mixture with browned onion and salt in a pot, simmering for about 10 minutes.
14. Add chicken stock to the sauce and simmer until it thickens slightly.
15. Gently add the prepared chiles rellenos to the simmering tomato sauce and cook for a few more minutes until heated through.
16. Serve the chiles rellenos hot.