chiles:
4 large fresh poblano peppers
12 ounces queso fresco or monterrey jack
4 large eggs
sauce:
6 to 8 roma tomatoes
2 jalapenos
one smallish yellow onion
1 or 2 cloves garlic
2 allspice berries
1 clove
large pinch cumin
2 cups chicken stock or canned broth
salt and pepper
method:
roast poblanos under the broiler, 3 inches from heat, turning frequently until blistered all over, about 8 minutes. Place in a paper bag, twist shut, and let cool. When cool, peel the peppers, make a small slit in the side and carefully remove the seeds and ribs. Don't worry if some remains. Stuff each pepper with a 2-3 ounce piece of cheese. Set aside.
For sauce: in a large, dry skillet (If you don't have a comal, use cast iron) dry roast tomatoes and roughly chopped onions until blistered and blackened in spots. Add garlic, roughly chopped jalapenos, and spices. As soon as
spices give off a roasted smell, scrape everything into a blender. Blend with chicken stock. Pour into a saucepan and keep warm, adding salt and pepper as desired.
Back to the chiles:
Heat 2 cups vegetable oil in a large skillet to deep-fat frying temperature, until a cube of bread browns nicely.
separate the eggs. In a large bowl, beat the whites until soft peaks form. add the yolks and blend gently. Now, carefully take up a chile, slit side up, and pass it through the eggs mixture, coating it, and slide into hot oil. Use a spoon to flick oil over the chile and seal the seam. Fry about two minutes on each side, then place in a large baking dish (I use a lasagna pan.). Repeat with other chiles. Pour tomato sauce over the chiles and bake in a 350 degree oven for 15-20 minutes. Serve with white rice and fresh hot corn tortillas.
WIDOW-NUN
1 day ago
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