El Cholo's Chiles Rellenos (In Mom's recipe file)

 INGREDIENTS:

Relleno Sauce

1 tablespoon of oil

3 garlic cloves, diced

1/2 teaspoon dried Mexican oregano

1/2 onion chopped

2 teaspoons vinegar

1 green bell pepper,  seeded and diced

1 28 ounce can of whole peeled tomatoes

2 whole canned green chiles, diced

1/2 cup of chicken broth

1/4 teaspoon black pepper

2 bay leaves

Salt

Directions:

In a large sauce pan over medium heat, eat the oil. Stir in the garlic, oregano, onion, vinegar, bell pepper, tomatoes (and their juice), chiles and broth. Increase the heat and bring to a boil. Cook for 2 minutes, then stir in the black pepper, bay leaves and salt to taste.

Reduce the heat to a gentle simmer and continue to cook, stirring frequently, until the vegetables have softened and the tomatoes start to break apart. About 25 minutes. 

Remove from the heat, discard the bay leaves, ad mash the tomatoes with a potato masher of whisk until you  have a coarse sauce. Season again to taste and set aside in a warm place.

Chiles Rellenos

Ingredients

1/4 pound grated cheddar cheese

6 whole canned green chiles ( I would use fresh poblano chiles)

6 eggs, separated

Vegetable oil

Relleno Sauce

Directions:

Divide the cheese into 6 mounds and roll each mound into a football-shaped ball with your hands. Slit each chile lengthwise halfway and gently stuff a ball of cheese in each. Set aside.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the egg whites until stiff peaks form, 4-6 minutes. In a separate bowl, beat the egg yolks until frothy. Gently fold the yolks into the whites to complete your egg batter.

In a large skillet or frying pan, add enough oil to come up the sides by on-half inch. Heat the oil until a thermometer inserted reads 350 

Gently spoon a little egg batter into the pan, spreading it so it is roughly the dimensions of one side of a stuffed chile. As soon as the batter begins to set (1-2 minutes) lay a chile over the top then spread the equivalent of batter over the top of the chile. 

Turn over the cchile relleno and fry an additional 1 to 2 minutes until golden on all sides. Remove the chile relleno with a slotted spatula or spoon, and place on a warm plate. Repeat until you have cooked all six chile rellenos.

Spoon 1/2 cup of sauce over each chile relleno and serve immediately.