Chiles Rellenos with Tomato Caldillo

Ingredients

• 4 whole poblano peppers
• 6 oz queso fresco or Oaxaca cheese
• 4 large eggs
• 3 tbsp all-purpose flour
• 1 cup vegetable oil
• 4 medium ripe tomatoes
• 1/2 medium white onion
• 2 garlic cloves
• 1 cup chicken or vegetable broth
• 1 tsp salt
• 2 tbsp fresh cilantro(optional)
• 1/2 tsp dried oregano(optional)

Instructions

1. 1

   Roast the poblanos directly over a gas flame or under the broiler, turning often, until the skins are blistered and charred, about 10 minutes. Place in a bowl, cover, and steam for 10 minutes, then peel off the skins. Make a lengthwise slit in each pepper and carefully remove the seeds, keeping the peppers intact.

2. 2

   While the peppers steam, make the caldillo: char the tomatoes, onion half, and garlic in a dry comal or skillet until blackened in spots, about 8 minutes. Blend with the broth, salt, and oregano until smooth.

3. 3

   Heat 1 tablespoon oil in a saucepan, pour in the blended caldillo (careful, it may splatter), and simmer gently over medium-low heat for 15 minutes until slightly thickened and deepened in color. Adjust salt to taste.

4. 4

   Stuff each poblano with about 1.5 oz of cheese through the slit; if needed, secure with a toothpick. Lightly dust each pepper with flour, shaking off excess.

5. 5

   Separate the egg whites into a large bowl and beat with a pinch of salt until stiff peaks form. Beat the yolks separately, then gently fold the yolks into the whites to create a fluffy batter.

6. 6

   Heat the vegetable oil in a wide skillet over medium-high heat until shimmering. Spoon batter generously over each stuffed pepper to coat, then fry seam-side up for 2-3 minutes per side until golden. Work in batches and drain on paper towels.

7. 7

   Add the fried chiles to the simmering caldillo and cook for 5 minutes to meld flavors. Serve two chiles per person, ladled with sauce and topped with cilantro.