Chiles rellenos – stuffed poblano peppers in tomato broth

Ingredients for 4 portions

• 4Poblano peppers, large
• 5Tomatoes
• ½Yellow onion
• 1 cloveGarlic
• 500 mlChicken stock
• 1 tbspRapeseed oil, for the broth
• to tasteSalt
• 300 gOaxaca cheese, pulled into strips
• 4Eggs, at room temperature
• 3 tbspPlain flour
• 200 mlRapeseed oil, for frying

On the side

• 450 gRefried beans, 1 can
• 8Corn tortillas

Method

1. Roast the poblanos directly over a gas flame or in a hot, dry frying pan, turning them until the skin is blistered and charred all over, about 10 minutes.
2. Put the poblanos in a plastic bag or wrap them in a damp tea towel and leave them to sweat for 10 minutes so the skin comes away easily.
3. Meanwhile, blend the tomatoes with the onion, garlic and chicken stock.
4. Heat the oil for the broth in a pot, pour in the blended tomato (careful, it spits) and season with salt. Simmer over medium-low heat for 15 minutes, until the broth turns a deeper red.
5. Carefully peel the poblanos without rinsing them. Slit each one lengthways and scrape out the seeds and pale veins without tearing it.
6. Stuff the poblanos with the cheese and close each one with a cocktail stick.
7. Separate the eggs. Whisk the whites to stiff peaks, then whisk in the yolks one at a time with a pinch of salt.
8. Heat the frying oil in a frying pan over medium-high heat. Dust the poblanos lightly with flour, dip them in the egg batter and fry one or two at a time for 2–3 minutes per side, until golden. Drain on kitchen paper and remove the cocktail sticks.
9. Warm the refried beans in a small pan with a splash of water, and warm the tortillas in a dry frying pan.
10. Lay the poblanos in the hot tomato broth and let them simmer for 2 minutes. Serve one per person in a shallow bowl with plenty of broth, with the beans and tortillas alongside.

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