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1
In a large saucepan, heat 2 tablespoons of olive oil until shimmering.
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2
Add half each of the onion and garlic and cook over moderate heat until they are softened, about 6 minutes.
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3
Add the tomatoes and their liquid and cook the sauce over moderate heat for 25 minutes.
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4
Light a grill or preheat the broiler.
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5
Rub the poblanos and habanero lightly with olive oil and grill or broil, turning frequently, until the skins are charred but the chiles are still firm, about 3 minutes.
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6
Transfer the charred habanero to a plate and set aside.
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7
Transfer the charred poblanos to a bowl, cover with plastic wrap and let stand for 15 minutes, or until cool.
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8
Peel the poblanos, being careful not to rip the flesh.
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9
Make a lengthwise slit down one side of each poblano and carefully remove the core and seeds.
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10
Working in batches, puree the tomato sauce until smooth.
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11
Return the puree to the saucepan and add the whole, unpeeled charred habanero.
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12
Simmer the sauce over moderate heat, stirring occasionally, until very thick, about 40 minutes; be careful not to break the habanero or the sauce will be extremely spicy.
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13
Remove the habanero and discard.
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14
Season the tomato sauce with salt and pepper.
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15
Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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16
Add the remaining onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.
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17
Add the ground sirloin and cook, breaking it up with a wooden spoon, until no trace of pink remains, about 8 minutes.
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18
Add the olives, capers, currants, cumin and water and season with salt and pepper.
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19
Cook the sirloin mixture over moderate heat until the liquid is nearly evaporated, 2 to 3 minutes.
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20
Let cool.
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21
Preheat the oven to 400.
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22
Spoon 1 cup of the tomato sauce into a 9-by-13-inch glass or ceramic baking dish.
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23
Stir 1/4 cup of the tomato sauce into the beef filling and season with salt and pepper.
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24
Stuff each poblano with about 2/3 cup of the beef filling and carefully arrange the chiles in the baking dish.
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25
Cover the dish with foil and bake for about 15 minutes, until heated through.
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26
Sprinkle the stuffed poblanos with cilantro and serve right away, passing the extra tomato sauce at the table.
