Ingredients

• 4 poblano peppers.
• 1 cup of wheat flour.
• 250 milliliters of water.
• 1 clove of garlic.
• 4 eggs.
• 250 grams of Oaxaca cheese shredded.
• 5 tomatoes.
• 1 medium onion.
• 3 dry bay leaves.
• Salt to taste.
• Oil for frying.

Preparation

• We put the chiles in the fire.
• We leave tatemar for 15 minutes.
• Turning constantly.
• We take a bag.
• We put in the chiles.
• We let sweat for 15 minutes.
• We take a chili.
• We remove the skin.
• We open in the middle.
• We remove the seeds and veins.
• We booked.
• We take a chili.
• Fill with Oaxaca cheese to taste.
• We close with chopsticks optional.
• We place the flour on an extended plate.
• We take a chili.
• We went through the flour.
• We booked.
• We put a deep bowl.
• We add the egg whites and reserve the yolks.
• We beat perfectly at the point of nougat.
• We add the yolks.
• We continue beating.
• We put a pan on the fire.
• We add enough oil and let it heat.
• We take a chile relleno.
• We went through the egg.
• We take to the pan.
• Let fry for a period of 10 minutes.
• On both sides.
• Remove from heat and place on absorbent paper.
• We put the blender.
• We add the tomato.
• We add the garlic.
• We add the onion.
• We add salt to taste.
• We add the water.
• We liquefy perfectly.
• We put a casserole in the fire.
• We add oil and let it heat.
• We add the liquefied mixture.
• We let it boil.
• We add the bay leaves.
• Leave in the fire for 5 minutes.
• We serve a chile relleno.
• We bathe with the tomato sauce.

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