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1
Preheat the broiler.
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2
Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes.
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3
Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
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4
Peel the chiles.
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5
Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom.
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6
Remove the seedpod, then rinse to flush out any remaining seeds.
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7
Blot dry, inside and out, with paper towels.
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8
Carefully stuff each chile with a stick of cheese.
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9
Puree the tomatoes, onion and garlic in a blender until smooth.
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10
Heat the olive oil in a large skillet over high heat until almost smoking.
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11
Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes.
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12
Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes.
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13
Season with salt.
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14
Strain, discarding the solids, and keep warm.
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15
Preheat the oven to 350.
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16
Line a baking sheet with paper towels.
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17
Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360.
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18
Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry.
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19
Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
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20
Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time.
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21
(Coat any tears with flour.)
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22
Using tongs, dip and roll the chiles in the egg mixture to coat.
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23
Fry in the hot oil until golden, 2 to 3 minutes per side.
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24
Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot.
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25
Repeat with the remaining chiles and egg mixture.
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26
Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
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27
Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each.
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28
Garnish with cilantro.
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29
Photograph by Sang An
