CHILES RELLENOS
(Mexican-Style Cheese-Stuffed Chiles)
INGREDIENTS:
For the Salsa Ranchera and Chiles:
• 6 poblano peppers
• 2 pounds Roma tomatoes (1 kg; about 6 medium)
• 1 small yellow onion (about 6 ounces; 170g), split in half, unpeeled
• 2 to 3 serrano chiles
• 6 medium cloves garlic, unpeeled
• 1/2 cup (120 ml) chicken stock or water
• 1/2 cup loosely packed cilantro leaves and tender stems (1/2 ounce; 15g)
• 1 tablespoon (15 ml) lard or vegetable oil
• Kosher salt and freshly ground black pepper
For the Filling:
• 1 tablespoon (15 ml) lard or vegetable oil
• 1 small onion (about 6 ounces; 170 g), finely diced
• 1 teaspoon (about 2 g) dried oregano
• 1/2 pound (225 g) fresh Mexican chorizo or ground pork
• Kosher salt and freshly ground black pepper
• 10 ounces (285 g) grated Jack, pepper jack, Chihuahua, or cheddar cheese; 16 ounces (450 g)
if making smothered version (see notes)
To Fry:
• 2 cups (475 ml) vegetable oil
• 4 large eggs, separated
• 1 cup flour (5 ounces; 140 g), divided
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