El Cholos chiles rellenos recipe

Make the chile rellenos sauce
In a large saucepan over medium heat, add the oil and bring to a heat. Stir in the garlic, onion, bell pepper, tomatoes, oregano, red wine vinegar, green chiles and chicken broth. Increase heat to high and bring to a boil. Cook for 2 minutes, stirring frequently, then add the bay leaves and season with black pepper and salt to taste.

Reduce the heat to a gentle simmer and continue to cook, stirring frequently, for about 25 minutes, or until the vegetables have softened and the tomatoes start to break apart.

Remove from the heat and discard the bay leaves. Using a masher or the back of a spoon mash the tomatoes and stir until you have a rustic sauce. Taste and adjust with more salt and pepper, to taste. Set aside.

Make the chiles rellenos
Divide the cheese into 6 portions. Roll each portion into a ball using your hands. Cut a slit into each chile, lengthwise, then gently stuff a cheese ball into each one. Set aside.

In a large bowl add the egg whites and beat with a hand mixer until stiff peaks form. In another bowl add the egg yolks and beat until pale yellow and frothy. Gently fold the egg yolks into the egg whites until well combined.

Heat the vegetable oil in a large skillet or frying pan to about 350 degrees Fahrenheit (175 Celsius) (the oil should come up to 1/2 inch of the sides of the pan).

Spoon some of the egg batter into the hot oil (the dimensions of the batter should be roughly the size of the stuffed chiles). When the batter starts to set (after 1 to 2 minutes of frying), lay a stuffed chile on top and cover the chile with an equal amount of the batter. Turn the chile over and fry for 1 to 2 minutes more, until golden all over. Remove the chile relleno using a slotted spoon and place on a serving dish. Repeat with the remaining 5 chiles.

Spoon the chiles with 1/2 a cup of the chile tomato sauce and serve immediately.