Chile Relleno de Picadillo

Ingredients

• 8poblano chiles — roasted, peeled, and slit for stuffing
• 600 g (1 1/3 lb)picadillo — ground pork with raisins, almonds, and spices
• 6roma tomatoes — charred, for the caldillo
• 1/4white onion — for the caldillo
• 2 clovesgarlic — for the caldillo
• 2 cupschicken broth
• 4eggs — separated, for the capeado batter
• 60 g (1/2 cup)all-purpose flour — for dusting
• 3 cupsneutral oil — for frying
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Begin by roasting the 8 poblano chiles directly over a gas flame or under a broiler, turning them with tongs until their skins are blistered and blackened all over. Once charred, place them in a plastic bag and seal it to let them sweat for about 10 minutes. This will loosen the skins, making them easier to peel. After sweating, gently peel off the blackened skin, being careful not to tear the chiles. Make a slit down one side of each chile and remove the seeds, keeping the chiles intact.
2. Prepare the filling by stuffing each chile with about 75 g (2 1/2 oz) of picadillo, ensuring it's evenly distributed. Close the opening of each chile with a toothpick to hold the filling inside. Be gentle to avoid tearing the chiles, as they should remain whole for frying.
3. Separate the 4 eggs, placing the whites in a large mixing bowl and the yolks in a small bowl. Whip the egg whites with a hand mixer or whisk until stiff peaks form, which means they should stand up firmly when the whisk is lifted. Gently fold in the yolks, being careful not to deflate the mixture. Lightly dust each stuffed chile with 60 g (1/2 cup) of all-purpose flour, shaking off any excess.
4. Heat 3 cups of neutral oil in a deep skillet or frying pan over medium-high heat until it shimmers. Dip each floured chile into the egg mixture, ensuring it's fully coated. Carefully place the chiles in the hot oil, frying them in batches if necessary. Use a spoon to ladle some of the egg batter over the tops of the chiles as they cook. Fry until the capeado is golden and puffed, about 2-3 minutes per side. Remove the chiles with a slotted spoon and drain them on paper towels.
5. While the chiles are draining, prepare the tomato caldillo. Blend 6 roma tomatoes, 1/4 white onion, and 2 cloves of garlic until smooth. Pour the mixture into a saucepan and add 2 cups of chicken broth and 1 tsp of fine salt. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly and the raw tomato smell has cooked off, about 10 minutes.
6. Just before serving, lower the fried chiles into the simmering tomato caldillo, allowing them to warm through and absorb some of the sauce's flavor. Serve the chiles immediately with a side of 18 warm corn tortillas, inviting everyone to enjoy the comforting and aromatic dish.