Other Main Dishes
Featured Pinch Tips Video
poblanos (about 12 chiles)
queso oaxaca (i like my cheese to be very melty)
chicken bouillon granules/powder
RED TOMATO SAUCE
tomatoes (about 6-8 tomatoes) or use canned whole tomatoes
chicken bouillon cube (knorr's)
tomato bouillon cube (knorr's)
water (if you don't use canned tomatoes)
Rinse and dry chiles. Roast on stove burners. Roast until skin is charred. Place in plastic bag/s for about 20 minutes.
Remove from bag/s and peel charred skin off. Slice a hole in each chile just large enough to remove the inside seeds and veins.
Place cheese slices into chiles. Use toothpicks to close up chiles.
Coat chiles with the flour mixed with chicken bouillon.
Separate egg whites from yolks. Use mixer to beat egg whites until fluffy. Add yolks and mix gently until well incorporated. Dip flour coated chiles into egg mixture.
Heat oil for frying. Oil is ready when wood spoon edges bubble and sizzle if placed in oil. Fry coated chiles in hot oil. Do not fry more than one or two at a time.
boil whole tomatoes in water. Remove tomatoes skins (or use canned whole tomatoes). Blend in food processor/blender. Set aside.
Blend the oregano, garlic, and onion in food processor/blender. Add a little water to help blend.
Heat pan with oil and bring blended onion/garlic mixture to a boil. Add blended tomatoes. Add both types of bullion cubes (chicken and tomato) and salt. Bring to boil.
Before serving place fried chiles in sauce and let simmer for a few minutes to soak up flavors. Serve hot.
Last Updated: Sun, Jan 25, 2015