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1
Prepare the chiles: Slit chiles open on one side and soak for 1 hour in water with vinegar and salt to remove some piquancy.
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2
Remove chiles from water and drain and dry them.
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3
Stuff with cheese and roll in flour to coat.
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4
Coat chiles with batter and fry over medium heat, turning once.
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5
Remove chiles and drain on paper towels.
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6
Keep hot in preheated oven.
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7
To serve, divide hot sauce among 8 serving plates.
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8
Place chiles in center of plate, on top of sauce.
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9
Serve with hot tortillas.
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10
Chiles also may be stuffed with shredded flank steak fried with onion and chiles or with mincemeat.
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11
Prepare the sauce: Put tomatillos in a saucepan with quartered onion, 6 garlic cloves and chiles.
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12
Cover with hot water and bring to a boil.
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13
Cook for 25 minutes over low heat.
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14
Cool and drain, reserving cooking water.
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15
In a blender or food processor, blend these ingredients, adding chopped onion and garlic cloves.
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16
Heat oil in a saucepan and fry sauce briefly.
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17
Reduce heat and simmer for 30 minutes, seasoning to taste.
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18
If sauce thickens too much, add small amount of cooking water.
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19
Keep warm.
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20
Prepare the batter: Heat oil in a saucepan.
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21
Beat egg whites until soft peaks form.
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22
Season with salt.
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23
In another bowl, lightly beat egg yolks with a bit of flour.
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24
Fold into whites.
