Chile rellenos

Roast the poblanos until charred all around, transfer to a plastic bag, seal and sweat 15 minutes.

In a small saucepan over medium-high heat, cover the tomatoes, two serranos and five de arbol with water and bring to a boil. Drain.

Blend with a quarter onion, three garlic cloves, oregano, chicken bouillon, salt and one cup of water until smooth.

Dry the saucepan, heat two teaspoons of oil over medium-high, add the sauce and bring to a simmer. Taste for salt and set aside.

Peel the chiles carefully without breaking them, cut a slit at the top and remove the seeds without tearing all the way down.

For the filling, heat one tablespoon of oil in a skillet over medium-high, add the chopped half onion, two roma tomatoes and one serrano and saute 3 minutes.

Add two pounds of queso Oaxaca, mix with the vegetables and turn off the heat.

Stuff each pepper without ripping it, close it and dust completely with all-purpose flour.

Separate one egg per chile. Beat the whites with a little salt until fluffy and they do not fall when the bowl is flipped, usually five to seven minutes (ready here after three); do not over- or under-beat.

Add three tablespoons of flour (one and a half teaspoons per pepper) and the yolks and mix on low speed until incorporated.

Holding the chile by the stem, dip it in the batter to coat both sides and fry in hot oil 2 minutes per side until golden. Drain on napkins.

Serve on salsa with rice on the side, more salsa on top, queso fresco and cilantro.