Picadillo Chiles Rellenos in Charred Tomato Caldillo

Method

1. Char the poblanos directly over a gas flame on high heat for 10 min, turning until black all over, then steam them in a covered bowl for 10 minutes and peel. Keep the stems, slit one side 5 cm and carefully remove the seeds and veins.

   Add in this stepPoblano peppers (large, straight ones) 2

   high heat

2. Charred caldillo: put the sauce tomatoes, half the onion and half the garlic (unpeeled) in a dry pan on medium-high heat and cook for 10 min, turning, until blackened in spots. Those charred bits give the sauce a gentle smoky depth. Peel the garlic.

   Add in this stepRipe tomatoes 360 gOnion ¼Garlic cloves 1½

   medium-high heat

3. Picadillo: heat part of the oil in a 24 cm pan on medium-high heat, spread the beef and pork out and leave them untouched for 5 min to brown, then break them up. Add the remaining onion and garlic, chopped, plus the potato, carrot, chopped tomato, raisins, almonds, cinnamon and part of the salt, and cook for 12 min, stirring, until the potato is tender and the pan is almost dry; a wet filling makes soggy chiles. Let it cool a little, pack it into the peppers and pin them closed.

   Add in this stepOil (for frying the filling and sauce) 1¼ tbspGround beef 120 gGround pork 80 gOnion ¼Garlic cloves 1½Potato (5 mm dice) 100 gCarrot (5 mm dice) 60 gRipe tomatoes 90 gRaisins 2 tbspSlivered almonds 2 tbspGround cinnamon 1 pinchSalt 0.4 tsp

   medium-high heat

4. Blend the charred vegetables with the chicken stock and push through a sieve for a silky sauce. Heat the rest of the oil in a 18 cm pot on medium-high heat, pour in the sauce and let it sizzle and fry for 1 minute, then add the bay leaf and salt, turn down to medium-low heat and reduce for 12 min until it lightly coats a spoon.

   Add in this stepChicken stock 250 mlOil (for frying the filling and sauce) ¾ tbspBay leaf 1Salt ¼ tsp

   medium-high heat→medium-low heat

5. Chill the stuffed peppers for 15 minutes; firm, cold chiles hold the batter better. Meanwhile pour frying oil 2 cm deep into a 24 cm deep pan and heat on medium-high heat for 6 min to 180 °C.

   Add in this stepOil for frying 500 ml

   medium-high heat

6. Whisk the egg whites with a pinch of the salt for 3 min to stiff peaks, then beat in the yolks one at a time. Pat the peppers dry, dust them thinly with flour and shake off the excess.

   Add in this stepEggs 2Salt ⅛ tspAll-purpose flour 3 tbsp

7. Coat each pepper completely in the batter, lay it in the oil away from you and fry for 2 min per side, spooning oil over the top, until golden. Fry in 1 batch, drain on a rack, remove the toothpicks and serve on the warm caldillo.