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1
Preheat oven to 450 degrees.
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2
Place chiles on a cookie sheet and roast until the skins are black and blistered and the chiles are soft (approximately 30 minutes).
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3
Turn the chiles as needed to ensure that all sides are blackened.
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4
Place the tomatoes and garlic on a separate cookie sheet and roast until the tomato skins are blistered, and the tomatoes are soft.
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5
Remove the chiles from the oven and place them in a paper bag to cool.
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6
This allows them to steam and makes them easier to peel.
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7
While the chiles cool, puree the roasted tomatoes (skins and all) and the roasted garlic in the food processor or blender.
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8
Add the onion, cumin, and cinnamon and blend until smooth.
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9
Pour the tomato mixture into a medium saucepan and add the vegetable stock and simmer over low heat, stirring occasionally, for 15-20 minutes or until the sauce just begins to thicken.
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10
Taste for seasonings and add salt and pepper as needed/desired.
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11
Keep the sauce warm.
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12
When the chiles are cool enough to handle, take them from the bag and remove the skins without removing the stems.
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13
Make a small slit in each chile and remove the seeds and veins.
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14
Stuff each chile with cheese.
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15
For the batter, beat the egg whites until stiff.
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16
Mix the egg yolks with the flour then fold in the beaten egg whites.
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17
In a heavy skillet, heat at least two inches of olive oil until the oil is hot but not smoking.
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18
Dry each chile with a paper towel so the batter will stick to it.
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19
Dip each chile into the batter and place it on a saucer then slide it into the oil.
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20
Using a spoon, you can add a little more batter on top of each chile as they fry.
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21
Fry the chiles until the batter is puffy and golden brown.
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22
Turn the chiles at least once while frying, using tongs or a pair of spoons.
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23
When the chiles are done, drain them on paper towels.
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24
Cover the bottom of a warm serving platter with the tomato sauce.
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25
When the chiles have drained, lift them onto the platter.
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26
Sprinkle with chopped cilantro.
