Andrea V Photography

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The Sauce

3 ripe roma tomatoes
2 tomatillos
4 dry chiles guajillo
4 chiles de arbol (give or take depending on your tolerance of spice)
2 cloves of garlic

  1. In a saucepan add all the sauce ingredients with water to cover it all and bring to a boil. Simmer for about 5 minutes and turn off heat.
  2. I like to run the red tomatoes under cold water and carefully peel them.
  3. Add all the ingredients into a blender. Reserve the water you boiled them in.
  4. The chiles de arbol, add a few at a time. They can be really spicy.
  5. Add some of the water to the blender and blend. If it’s too thick, add more water. It should be a thick soup consistency. Like a cream of broccoli. Keep adding the water until you get that consistency. If it’s to watery, don’t worry about it.
  6. Add the blended sauce back into a saucepan and simmer on low heat.
  7. Add salt to taste or caldo de pollo powder. Whichever you prefer.
  8. Add a pinch of cumin
  9. Add a pinch of organo
  10. Set aside.

The Chiles

4 Chiles poblanos
Queso fresco
Tooth picks

  1. Wash the chiles.
  2.  I like to add a drop of oil to the chiles and rub it all over. Especially the little nooks. This helps the skin blister faster and easier to make peeling effortless.
  3. Roast the Chiles on all sides until all the skin is blistering and looks burnt.
  4. Place all chiles in a plastic bag and close to allow steam to build. I always save the bag I pack them in so you can use for this step.
  5. Let them sit for about 5 minutes.
  6. Remove from bag and peel. You can do this easily by gently scraping the skin off with a knife.
  7. Gently make a slice on one side of the chile. I try not to make it a big slice.
  8. Carefully remove the seeds and empty the water from inside the chile.
  9. Stuff with quest fresco or any other type of cheese you’d like. Or anything else for that matter
  10. Use toothpicks to close and hold the chiles together.
  11. Set aside.

The Batter

Oil for frying
3 Eggs (Separate yolks from whites)
1 tbs flour

  1. Before you begin making the batter, add oil to a frying pan and heat on medium/low heat. Use enough oil to be about an inch deep.
  2. In a bowl, add the egg whites and beat on high until fluffy, white, and stiff.
  3. Add a pinch of salt.
  4. In a separate small bowl, add the egg yolks and tablespoon of flour and mix together until smooth.
  5. Add the egg yolk and flour mixture to the egg white merengue and mix on low . Do not over mix. You want the batter to remain as fluffy as possible.

Frying the Chiles

Flour for dusting
Assembled chiles

  1. In a flat plate, add flour and dust each chile with flour until all sides are covered.
  2. Then dip dusted chile in the batter. Make sure batter covers the whole chile.
  3. Gently place the chile in the hot oil.
  4. Once it’s golden, gently flip the chile over to cook other side.
  5. Once it’s golden brown on both sides, remove place on cooling rack. This prevents the chile from absorbing all the oil. Makes for a less oily chile.
  6. Serve with sauce or dry.
  7. Enjoy!

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