Ingredients
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2 medium white onions, diced
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2 (28 ounce) cans tomatoes with juice, undrained and pureed
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1/2 teaspoon cinnamon
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1 teaspoon black pepper
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2 cups chicken stock
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8 poblano peppers, peeled, seeded and slit
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1 lb monterey jack cheese
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vegetable oil (for frying)
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48 inches skewers
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6 large eggs, separated (cold)
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1/2 teaspoon salt
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3 tablespoons lard
Instructions
- Brown onions in lard.
- Add tomatoes, cinnamon and pepper.
- Cook briskly until sauce becomes the consistency of a thick tomato sauce.
- Add stock, simmer partially covered for 45 minutes.
- Stuff chiles with cheese and hold together with skewers.
- Batter: Beat whites to stiff peaks with 1/2 tsp salt.
- Beat in yolks 2 at a time until well incorporated.
- Beat in flour.
- Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
- Baste tops with hot oil.
- When they are golden on bottom, turn over and cook other side.
- 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.
- To serve, place a pool of sauce in a bowl and top with a chile.
- 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.
- The oil can then be used to cook the chiles.