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1
Char the chiles.
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2
Turn a gas burner on high.
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3
Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!
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4
), until blackened all over.
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5
Or char the chiles under the broiler.
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6
Let them soften.
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7
Transfer the charred chiles to a heavy-duty resealable plastic bag and close.
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8
Let stand 10 minutes.
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9
The chiles will steam in the bag, making them soft and easy to peel.
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10
Remove the skin.
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11
Gently rub the chiles with paper towels to remove as much skin as possible.
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12
It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
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13
Open the chiles.
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14
Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact.
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15
Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer).
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16
Open the chile like a book and pull out the seeds and inner membranes.
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17
You may need to use a paring knife to loosen the top of the seedpod.
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18
Repeat with the remaining chiles.
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19
Prepare the sauce.
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20
Puree the tomatoes, onion and garlic in a blender until smooth.
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21
Warm the olive oil in a saucepan over medium heat.
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22
Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y.
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23
Season with salt and pepper and keep warm.
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24
Make the filling.
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25
Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor.
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26
Season the mixture with salt and pepper.
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27
Stuff the chiles.
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28
Fill each chile with about 1/4 cup cheese mixture.
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29
Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X.
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30
You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
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31
Mix the batter.
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32
Beat the egg whites with a mixer on high speed until soft peaks form.
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33
Add the egg yolk and beat 3 more minutes.
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34
Batter and fry.
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35
Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
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36
Dredge: Pour flour into a shallow dish and season with salt and pepper.
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37
One at a time, coat the stuffed chiles with the flour.
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38
Batter: Holding each chile by the stem, lower it into the egg batter to cover completely.
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39
Let any excess batter drip off.
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40
Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side.
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41
Drain on paper towels.
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42
Eat!
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43
Place a fried chile on each plate and pour the warm sauce over it.
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44
Serve immediately.
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45
Photograph by David Tsay
