3 ripe roma tomatoes
4 dry chiles guajillo
4 chiles de arbol (give or take depending on your tolerance of spice)
2 cloves of garlic
- 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.
- I like to run the red tomatoes under cold water and carefully peel them.
- Add all the ingredients into a blender. Reserve the water you boiled them in.
- The chiles de arbol, add a few at a time. They can be really spicy.
- 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.
- Add the blended sauce back into a saucepan and simmer on low heat.
- Add salt to taste or caldo de pollo powder. Whichever you prefer.
- Add a pinch of cumin
- Add a pinch of organo
- Set aside.
4 Chiles poblanos
- Wash the chiles.
- 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.
- Roast the Chiles on all sides until all the skin is blistering and looks burnt.
- 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.
- Let them sit for about 5 minutes.
- Remove from bag and peel. You can do this easily by gently scraping the skin off with a knife.
- Gently make a slice on one side of the chile. I try not to make it a big slice.
- Carefully remove the seeds and empty the water from inside the chile.
- Stuff with quest fresco or any other type of cheese you’d like. Or anything else for that matter
- Use toothpicks to close and hold the chiles together.
- Set aside.
Oil for frying
3 Eggs (Separate yolks from whites)
1 tbs flour
- 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.
- In a bowl, add the egg whites and beat on high until fluffy, white, and stiff.
- Add a pinch of salt.
- In a separate small bowl, add the egg yolks and tablespoon of flour and mix together until smooth.
- 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
- In a flat plate, add flour and dust each chile with flour until all sides are covered.
- Then dip dusted chile in the batter. Make sure batter covers the whole chile.
- Gently place the chile in the hot oil.
- Once it’s golden, gently flip the chile over to cook other side.
- 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.
- Serve with sauce or dry.