Chiles Rellenos (Cheese-Stuffed Poblanos)

Method

1. Set the poblanos directly over a gas flame on high heat and char them for 10 min, turning with tongs, until the skin is blackened and blistered all over. No gas? Do the same in a dry pan. Put the hot peppers in a bowl, cover with plastic wrap and leave for 10 minutes; the steam loosens the skin.

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

   high heat

2. Rub off the burnt skin with paper towels (rinsing washes away flavour). Leave the stem on, cut a 5 cm slit down one side and gently pull out the seeds and white veins with your fingers without tearing the pepper. Cut the cheese into finger-thick sticks, pack them inside, overlap the edges of the slit and pin it closed with a toothpick.

   Add in this stepOaxaca cheese or Monterey Jack 120 g

3. Caldillo (tomato sauce): blend the tomatoes, onion, garlic and chicken stock until smooth. Heat the sauce oil in a 18 cm pot on medium-high heat and pour in the purée (step back, it splutters). Add the oregano and salt, bring to the boil, then turn down to medium-low heat and simmer for 10 min until it no longer tastes of raw tomato. Keep it warm.

   Add in this stepRipe tomatoes 350 gOnion ½Garlic cloves 1Chicken stock 250 mlOil (for the sauce) 1 tbspDried oregano ¼ tspSalt 0.6 tsp

   medium-high heat→medium-low heat

4. Pour frying oil 2 cm deep into a 24 cm deep pan and heat it on medium-high heat for 6 min to 180 °C. Without a thermometer, drop in a little batter: it should sizzle at once and float. Keep water well away from the oil.

   Add in this stepOil for frying 500 ml

   medium-high heat

5. Separate the eggs. Add a pinch of the salt to the whites and whisk for 3 min into stiff peaks that stay put when you tip the bowl, then beat in the yolks one at a time, just until combined. Pat the peppers dry and coat them all over in flour, shaking off the excess; the flour is what makes the batter cling.

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

6. Hold a pepper by the stem, roll it in the batter until fully coated and lay it gently into the oil, away from you. Spoon hot oil over the top and fry for 2 min per side, turning carefully with two spatulas, until golden all over. Fry in 1 batch so the pan is not crowded, then drain on paper towels or a rack.

7. Remember to remove the toothpicks. Ladle plenty of warm caldillo into shallow bowls, set a chile relleno on top and serve right away, with white rice or beans for a full meal.