1. Preheat oven to 350 F. Select the four chiles that are closest in
size. Bake until the skins puff, about 25 min. Remove from oven and cover
with a wet cloth or towel for 5 min.
2. Peel the skins off. Make a slit in each chile and remove all seeds,
being gentle to avoid tearing the chiles.
3. Put 1 cup water and the meat in a saucepan and bring to a simmer. Cook
at the simmering point until most of the liquid has evaporated. If any
grease comes to the top, it should be skimmed off.
4. Cut the remaining chiles into narrow strips. Add these with the onion,
garlic, cumin, pepper, and salt to the meat mixture when it appears to be
starting to get dry. Cook a few minutes longer.
5. Stuff the chiles with meat mixture then dust with flour. Begin heating
the oil slowly.
6. Beat the egg whites until they peak. Beat the yolks until creamy. Fold
the yolks into the whites.
7. Dip the chiles one at a time into the eggs. Gently place two chiles at a
time into the hot oil. With a spatula, bathe the chiles with hot oil until
the egg appears to have set. Cook 4 min. then turn and cook another 4 min.
Drain on paper towels and keep warm. Repeat the process with the remaining
chiles.
8. To serve, spoon a little Salsa Ranchera over the chiles and serve the
remaining sauce in a bowl.
CHIQUITA
CONGRESS AVE, DALLAS WINE-PEDRO
DOMECQ LOS REYES BLANCO
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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