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1
Roast the poblanos over a gas flame, turning until blistered and slightly charred all over.
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2
Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes.
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3
Peel the skin.
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4
Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.
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5
Rinse and drain well using paper towels pat the peppers dry.
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6
Heat oil in a large skillet or saucepan, add meat and brown.
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7
Add chopped onion, and garlic stirring for one minute.
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8
Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes.
-
9
Stir constantly until meat stuffing is dry.
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10
Set aside to cool.
-
11
Stuff the peppers with the filling and secure with a toothpick.
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12
In a bowl beat egg whites until stiff and foamy.
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13
Add egg yolks to egg whites and blend.
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14
In a separate bowl add flour for dusting peppers and set aside.
-
15
In a deep skillet heat the oil.
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16
Batter and flour dust peppers and drop into hot oil.
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17
Fry to a golden brown on both sides.
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18
Lay peppers on paper towels to soak up excess grease.
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19
Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.
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20
In skillet heat oil until hot.
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21
Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent.
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22
Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy.
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23
Set aside.
