• 45minutes
  • 773calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs tomatoes (coarsely chopped)

  2. 1/2 cup white onion (chopped)

  3. 2 garlic cloves

  4. 1 cup cold water

  5. 1 1/4 cups corn oil (divided)

  6. 2 cups water (boiling)

  7. 6 large dried ancho chiles (they should be about 5- by 3-inch wiped clean see cooks note, below.)

  8. 6 ounces oaxaca cheese (or mozzarella string cheese, shredded by hand into strings. 1 1/4 cup packed )

  9. 4 ounces queso anejo (or ricotta salata, finely grated. 1 cup )

  10. 5 large eggs , separated

Instructions Jump to Ingredients ↑

  1. Purée tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids.

  2. Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat.

  3. While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso añejo and close chiles around filling as well as possible.

  4. Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate.

  5. Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers.

  6. Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly.

  7. Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth.

  8. Note: Look for chiles that are soft and pliable enough not to need soaking.

  9. Chiles can be stuffed and coated with flour 1 day ahead and chilled.

  10. Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.


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