These are stuffed chiles, a recipe I got from Daisy Cooks. I’m working on doing part of it ahead of time.
|1 can||tomato paste|
|8-10||poblano or pasilla chilies, whole|
|¼ tsp||baking powder|
|1 cup||all purpose flour|
|2 cans||tomato sauce|
|1 cup||chicken stock|
|—||epizote (not crucial)|
|1 lb||Monterrey Jack cheese|
1. Reduce sofrito preparation in a skillet, add tomato paste, salt, pepper and ground pork. Cook until pork no longer red. Remove from heat and cool.
2. Remove skins from chilies (burn them off, etc.--your own technique). Cut as small as possible slit into each chili, clean out seeds and devein. Stuff with the previous, cooled preparation.
At this point, ingredients can be held in the refrigerator until the next day.
3. Prepare batter by beating one egg and wisking in the beer, the baking powder and the flour. Dip each stuffed chili and then fry in hot canola oil just until brown.
4. Cover bottom of baking dish with a reduction of tomato sauce and chicken stock with chili powder and epizote. Place stuffed peppers in coating each in sauce (roll it in the sauce). Cover with jack cheese. Put into 350° oven for about 20 minutes to warm and melt cheese.