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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2			151.3	0.0	33.66	0.85
cold water	1	cup		0.0	0.0	0.0	0.0
corn oil	1 1/4	1/4	divided	153.0	0.0	0.0	17.0
water	2	cups		0.0	0.0	0.0	0.0
ancho chile	6		wiped dried	151.3	0.0	33.66	0.85
oaxaca cheese	6	ounces	shredded packed	151.3	0.0	33.66	0.85
queso anejo	4	ounces	grated	422.98199999999997	5.2504	24.313000000000002	33.9973
egg	5		separated	357.5	1.8	31.4	23.775

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.