Chiles Rellenos In Tomato Broth

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 medium onions, diced
• 3 tablespoons lard
• 2 (28 ounce) cans tomatoes with juice, undrained and pureed
• 1/2 teaspoon cinnamon
• 1 teaspoon black pepper
• 2 cups chicken stock
• 8 poblano peppers, peeled, seeded and slit
• 1 lb monterey jack cheese
• vegetable oil (for frying)
• 48 inches skewers
• 6 large eggs, separated (cold)
• 1/2 teaspoon salt
• 2 tablespoons flour
• flour (for dredging)
• cilantro (to garnish)

Recipe

• 1 brown onions in lard.
• 2 add tomatoes, cinnamon and pepper.
• 3 cook briskly until sauce becomes the consistency of a thick tomato sauce.
• 4 add stock, simmer partially covered for 45 minutes.
• 5 stuff chiles with cheese and hold together with skewers.
• 6 batter: beat whites to stiff peaks with 1/2 tsp salt.
• 7 beat in yolks 2 at a time until well incorporated.
• 8 beat in flour.
• 9 dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
• 10 baste tops with hot oil.
• 11 when they are golden on bottom, turn over and cook other side.
• 12 drain. once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
• 13 to serve, place a pool of sauce in a bowl and top with a chile.
• 14 note: the easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
• 15 the oil can then be used to cook the chiles.