Equipment
Ingredients
Sauce
- 10 plum tomatoes, diced
- 710 ml cherry tomatoes, halved
- 6 g salt
- 60 ml sunflower oil
- 100 g white onion, diced
- 10 garlic, thinly sliced
- 2½ serrano pepper, thinly sliced
- 475 ml carrot juice
- 240 ml chicken stock
Poblanos and Filling
- 27 g duck fat
- 50 g white onion, diced
- 1 apple, diced
- 4 garlic, minced
- 9 g salt
- 60 ml raisins
- 30 ml cider vinegar
- 13 g light brown sugar
- 450 g ground pork
- 1 g red pepper flakes
- 8 poblano pepper
- 90 g flour, for dredging
Batter and Frying
- 4 egg yolk
- 6 egg white
- 300 ml vegetable oil
- epazote
- cilantro, chopped
Nutrition (per serving)
Method
Combine plum tomatoes and cherry tomatoes in a large bowl with 1 teaspoon (6g) of salt. Crush the tomatoes by hand until skins break and they release their juices. Let rest for 20 minutes.
Heat 60ml oil in a Dutch oven over medium heat. Add 100g diced onion, sliced garlic, sliced serrano, and 1/2 teaspoon salt. Sauté until softened but not browned, about 8 to 10 minutes.
Add the crushed tomatoes and their liquid to the Dutch oven. Bring the mixture to a simmer and cook for 20 minutes.
Pour in the carrot juice and chicken stock. Add 1/2 teaspoon of salt and continue to simmer for another 20 minutes until the sauce is thin and brothy.
Briefly process the sauce with an immersion blender until it is mostly smooth but still contains some chunks. Season with additional salt to taste.
In a large skillet, heat 27g duck fat over medium heat. Sauté 50g onion, diced apple, minced garlic, and 9g salt until softened, about 8 to 10 minutes.
Add raisins, cider vinegar, and brown sugar to the skillet. Cook until the liquid reduces to a glaze, approximately 4 minutes.
Add ground pork and red pepper flakes. Break up the meat and cook until no longer pink and liquid has evaporated, about 10 minutes. Increase heat and cook 5 to 10 minutes more until the pork browns slightly.
Preheat the broiler. Place poblanos on a foil-lined baking sheet and broil until blackened, about 4 to 6 minutes per side.
Transfer charred peppers to a heat-proof bowl and cover. Let them steam for 10 to 15 minutes to loosen the skins.
Peel the skin from the peppers. Cut a slit in one side and remove the seeds while keeping the stem attached. Wipe clean with paper towels.
Fill each pepper with the pork mixture and press the seams together. Roll the stuffed peppers in flour to coat. Optionally freeze for 20 to 30 minutes to firm up.
Beat egg yolks in a bowl until frothy. In a separate bowl with an electric mixer, whip egg whites and a pinch of salt to stiff peaks. Gently fold the yolks into the whites.
Heat 3cm of oil in a skillet over medium heat. Dip each pepper into the egg batter and fry until golden brown, about 3 to 4 minutes per side. Drain on a wire rack and salt immediately.
Reheat the tomato sauce. Place the fried peppers into the sauce and simmer for 2 to 3 minutes. Serve topped with sauce, epazote, and cilantro.
Chef's Notes
- For the picadillo, browning the pork well after the liquid has evaporated is key to developing a deeper flavor. Don't rush this step.
- When charring the poblanos, aim for an even char across the entire pepper. This ensures all parts will steam open easily for de-seeding.
- The egg batter should be light and airy. Ensure your egg whites are whipped to stiff peaks and gently fold in the yolks to maintain volume, which will result in a delicate coating.
- Don't overcrowd the pan when frying the battered peppers. This lowers the oil temperature and can lead to greasy, unevenly cooked rellenos.
- Taste and adjust the seasoning of both the picadillo and the sauce throughout the cooking process. Poblano peppers can vary in heat, and personal preference for saltiness differs.
Storage
Refrigerator: 3 days — Store sauce and fried peppers separately for best texture.
Reheating: Reheat sauce in a pot; reheat peppers in a 175°C (350°F) oven until crisp.
