Step 1

Start by charring your Chile poblano for 10 to 15 minutes or until the skins are fully black. Make sure you don’t overcook or they’ll fall apart when stuffing.

Step 2

Once they’re fully roasted transfer to an airtight container to let them steam. This will make it easier for you to peel the skin off.

Step 3

While the chiles are steaming, whisk six egg whites for about 10 to 15 minutes or until they form stiff peaks.

Step 4

Once they have formed stiff peaks add in four egg yolks, 2/3 cup of flour and 1 teaspoon of salt and whisk for another five minutes. The mixture should be very airy.

Step 5

After the chiles have steamed scrape off the skin with either a knife or a paper towel, cut the top part of the Chile

Step 6

Remove the seeds from the inside and add in your queso fresco careful not to overstuff or they’ll tear open

Step 7

Carefully add in your chiles to the egg batter to fully coat

Step 8

Heat up a good amount of corn oil, we’re almost going to deep fry them

Step 9

Once the oil is hot carefully add in your Chiles one by one. Do not move them around because they need to firm up. Let cook for about five minutes on medium high heat.

Step 10

Once you see that they are firm enough to flip, flip them over and let Cook for another five minutes, then immediately remove and place on paper towels

Step 11

to a blender add four tomatoes, three garlic cloves, one jalapeño, quarter of a large onion, 2 cups of water, teaspoon of salt, 1 tablespoon of chicken bouillon and 1 teaspoon of oregano. Blend well.

Step 12

in the same pan remove most of the oil, but leave a little bit to cook the tomato sauce. Bring up to a boil.

Step 13

Once the sauce is simmering carefully add in your chiles. Cover and let cook for 10 minutes on medium heat.

Step 14

Serve and enjoy!