CHILES RELLENOS

For the Salsa

Char the tomatoes, onion, and jalapeno in the broiler or in a pizza oven. Cook the vegetables until they begin to blister and char.

Transfer the charred vegetables, garlic cloves, and oregano to a medium pot. Add just enough water to cover them halfway.

Cover the pot and bring the water to a simmer. Cook the vegetables at a simmer for 5-10 minutes or until slightly tender.

Transfer the cooked vegetables to a blender. Add 1 cup of the cooking water and blend until the mixture is relatively smooth. Season the salsa to taste with salt and pepper.

Transfer the salsa back into the same medium pot and cover until ready to serve.

For the Chiles Rellenos

Char the poblano peppers in a pizza oven or directly over the stove top until the skins are completely charred.

Place the peppers in a bowl and cover it with a plate. Let the pepper steam for 15 minutes.

Carefully, peel away the skin from the peppers.

Using the tip of a paring knife, cut about a 1-2 inch slit in the middle of the pepper. Take care not to cut through to the other side of the pepper.

Remove the ribs and seeds from the inside of the pepper and fill the cavity with cheese.

Separate the eggs and add the egg white to the bowl of a stand mixer. Whisk the egg white to medium stiff peaks. Then, with the mixer running on low speed, add one egg yolk at a time until they are all incorporated.

Add the flour to a large, shallow dish. Pour about 2 inches of fry oil into a high-sided skillet. Heat the oil over high heat until it reaches 350 °F.

Cover the peppers in the flour and then, dip them into the egg mixture. Then, carefully place them, seam side up, into the preheated oil. Fry on each side for 3-4 minutes or until light golden brown.

Transfer the fried peppers to a paper towel-lined sheet tray.

Once ready to serve, add the peppers to the reserved salsa. Simmer the mixture for 3-5 minutes. Optionally, skip the simmering step and just serve the fried chiles with the salsa.

Garnish with cotija and cilantro.