Delicious and traditional Mexican dish that you can enjoy in the comfort of your home…..

Ingredients (2 servings)

• 1 poblano chile, Poached
• ½ cup fresh cheese
• ½ cup chopped
• 1 tablespoon flour
• 1 egg
• 1 tablespoon vegetable oil
• Chowder for chiles.

For the broth

• 4kg tomato
• 20 grams of garlic, peeled
• 500ml water
• 120ml vegetable oil
• 80 grams white onion, threaded
• 2 liters chicken stock
• 1gm marjoram
• 250 grams cuaresmeno pepper with sliced, seeded
• 40gm salt
• 10gm chicken concentrate.

Preparation

For the broth

• Part the tomato into pieces, grinding with water and garlic. Strain.
• Pour the oil in a saucepan and heat. Fry the onion and the slices until the onion is soft and transparent.
• Add the liquid and strained tomatoes.
• When take a red sauce, add chicken broth, marjoram, salt and concentrated.
• Boil over medium heat for 20 minutes.

For chile

• Fill the peppers, one hash and the other cheese. Flour them.
• Break the egg and divide the yolk from the white. In a large bowl whisk the egg white until stiff peaks. Add the egg and continue beating.
• Dip peppers in beaten egg.
• Fry the peppers in oil until golden brown.
• Serve on a plate coated with chowder.