Ingredients
- Maravilla Oil
- 1/3 cup Harina Selecta®
- 2 poblano peppers
- 4 tomatoes
- 1/3 white onion
- 2 cloves of garlic
- 170 ml of chicken broth
- Cumin
- 2 sprigs of epazote
- 200 g Manchego cheese
- The whites of 2 eggs
Preparation
- In a pot of water, boil the tomatoes, onion, and garlic.
- Once they're tender, blend them with the chicken broth and salt.
- Strain the mixture and pour it into a pot with hot oil; add the epazote and cumin, then let it simmer over low heat.
- Roast the chili peppers over direct heat on all sides.
- Place them in a plastic bag with a little salt and let them sit for a few minutes.
- Peel the chili peppers and make a slit down the center to remove the seeds.
- Stuff the chilies with Manchego cheese and dredge them in Harina Selecta®.
- Beat the egg whites until stiff peaks form, gently fold in the egg yolks and two pinches of cumin, then coat the floured chilies with this mixture.
- Heat the oil in a pot. Once hot, fry the chilies on all sides, then place them on paper towels to remove the excess oil.
- Serve the thickened sauce with the chilies on top, garnish with epazote leaves, and enjoy.
