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Chiles Rellenos in Tomato Broth

Source of Recipe

Rick Bayless


List of Ingredients

BROTH:
2 medium white onions, diced
3 tablespoons lard
2 (28 ounce) cans tomatoes with juice, undrained and pureed
1/2 teaspoon cinnamon
1 teaspoon black pepper
2 cups chicken stock

CHILES:
8 poblano peppers, peeled, seeded and slit
1 lb monterey jack cheese
vegetable oil (for frying)
48 inches skewers

BATTER:
6 large eggs, separated (cold)
1/2 teaspoon salt
2 tablespoons flour
flour (for dredging)
cilantro (to garnish)



Recipe

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.