This is one of the most traditional, and most loved, dishes of Mexico.
3 tablespoons olive oil
1 onion, minced
2 carrots, peeled and thinly sliced
10 tomatoes, roasted, peeled, seeded and chopped
1/2 cup white or cider vinegar
3 tablespoons granulated sugar
2 tablespoons oregano
16 poblano chiles, toasted, skinned and deveined
14 ounce queso fresco (farmer's cheese or mild feta may be substituted), crumbled
Flour, for dusting
5 eggs, separated
1/2 cup vegetable oil
To make the sauce, heat the oil in a saucepan and sauté the onion until
translucent along with the carrots. Add the tomatoes, vinegar and sugar; simmer
for approximately 10 minutes. Stir in the oregano, season to taste with salt
and pepper. Cook for another 10 minutes, or until the tomatoes have reduced
Stuff the chiles with the cheese and close, overlapping the sides slightly.
Dust with flour.
Beat the egg whites until stiff. Beat the yolks with a pinch of salt and
fold together with the egg whites to make a batter. Dip the stuffed chiles in
the batter and fry in very hot oil until golden.
Place the chiles in a serving dish and pour the tomato sauce over the top;