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8 Chiles Poblanos
1/4 Tasa de Arina
2-3 Dientes de Ajo
Trocito de Cebolla
2 Cucharaditas de
Consomé de Pollo
Hoja de Laurel
1 Pisca de Orégano
8 Poblano Peppers
1/4 Cup of Flour
2-3 Garlic Cloves
1/4 of an Onion
2 Tsps Chicken
1 Pinch of Orégano
Roast the Poblano Peppers until the skin turns black and place each inside a plastic back. Once you are finished roasting all the peppers, close the plastic bag and let them sit there for about 15 minutes. Then, peel off the pepper skin softly so as not to rip the pepper apart. Then, gently make a slit on the side of the pepper and remove the seeds and rinse the pepper with low running water. Place each pepper on a large plate after washing.
Once finished washing the peppers, gently stuff them with a slice of Queso Oaxaca and another slice of Queso Fresco (or any other cheese of your choice) inside the same slit you made to wash the pepper.
In the meantime, place the tomatoes to boil in hot water for about 15 min. until they look a little wrinkly.
After stuffing the peppers, separate the egg whites and the egg yolk onto different bowls. Batter the egg whites until they have a nice fluffy texture, then add the egg yolk one by one (this helps keep the batter as fluffy as possible), add a pinch of salt, and continue to batter until stirred evenly.
Preheat oil on a pan. Then, dab the peppers in flour (so that the egg batter can stick).
Then dip the pepper in the egg batter until fully covered. Then toss the pepper in the oil..
Flip the pepper when the edges become a light brown color. Then place them on a platter. Make sure the platter has a napkin so that it can absorb any excessive oil
Now for the salsa, once your tomatoes have boiled, pour them into a blender. Add 2tsps of chicken bouillon granulates, a pinch of oregano, the 2-3 garlic cloves (depending on the size), and 1/4 of an onion, then add 1/2 cup of water (you can use the water in which you boiled the tomatoes since there already washed. Then, blend.
After blending, preheat oil on a pan. Then, pour the salsa over a strainer (to help the salsa maintain a smooth texture).
Once you’ve strained the salsa, add the bay leaf and wait for the salsa to boil for 15 min. Once the salsa is boiling, remove the bay leaf.
Then, place the peppers in the salsa and let them absorb the salsa for about 5 minutes. Then it is ready to serve! Bon a petit!