- 8 chiles poblano
- 300 gr panela cheese, cut into 8 equal parts
- 500 gr tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons extra-virgin olive oil
- 2 whole cloves
- 7 black peppercorns
- 2 small bay leaves
- 1 cinnamon stick
- 1 sprig fresh cilantro, plus leaves for garnish
- 4 cups chicken broth
- Vegetable oil, for frying
- 6 eggs, separated
How to prepare:
Preheat the broiler. Place the chiles on it; broil, turning, about 8 minutes until the skin is gone. Place in a bowl, cover with plastic bag and let cool, about 10 minutes.
Peel the chiles. Slice each vertically. Remove the seeds, then rinse to flush out any remaining seeds. Blot dry, inside and outside, with paper towels. Carefully stuff each chile with a piece of cheese.
Liquefy the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat. Add the tomato broth, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
Heat vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat first the egg whites and then the yolks, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry.
Cover the chiles in flour. Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer to the paper sheet, letting the excess oil go away. Repeat with the remaining chiles and egg mixture.
Put the tomato broth into 4 bowls; place 2 chiles in each. Garnish with cilantro.
Enjoy this delicious dish! :9