Chile relleno de picadillo capeado con caldillo de jitomate tatemado

Ingredients

For the chiles

• 6 chiles poblanos large (roasted and cleaned)
• 500 g of ground beef
• Potato, carrot, raisins, and chopped almonds
• Spices: cinnamon, clove, salt, and pepper

For the broth/sauce

• 6 tomatoes Roasted Roma (tomatoes)
• 3 cups of chicken broth
• Garlic, onion, bay leaf, and thyme

For the batter

• 6 eggs (egg whites and yolks separated)
• Wheat flour and oil for frying

Preparation

1. Chili peppers: Roast the poblanos until the skin blisters. Sweat in a bag, peel, and carefully remove seeds to keep them whole.
2. Hash: Sauté meat with onion and garlic. Add chopped tomato and cook until dry. Incorporate pre-cooked.
3. Caldillo: Blend roasted tomatoes with onion and garlic. Fry in oil, add broth and herbs. Cook for 15 min until a light sauce is obtained.
4. Filling: Fill the chiles with the cold picadillo. Dredge them in flour and shake off the excess.
5. Battered/Coated: Beat egg whites to stiff peaks with salt. Gently fold in the yolks. Cover the chiles and fry in hot oil until golden.
6. Drain: Rest the chiles on a rack so that the batter doesn't soften with the steam.

Assembly

Serve a pool of hot roasted tomato broth and place the chile on top to preserve the texture of the batter. Serve with white rice and a little fresh cheese.