Categories: chiles rellenos, puerco

Ingredients

• 20-24 large dried chipotle mora chiles
• 1/2 c pork picadillo
• 1/2 c plus 2 tbsp flour
• 3 large eggs, separated
• vegetable oil
• caldillo de jitomate

Directions

1. Cut a shallow 1" slit lengthwise down each chile and carefully remove the seeds and veins, trying not to tear the skin.

2. Place in a bowl, cover with boiling water, and let sit for 30 minutes.

3. Drain thoroughly and blot away every trace of moisture with paper towels.

4. Fill each chile with a little picadillo.

5. Dredge with 1/2 c flour, shaking off excess.

6. Beat the egg whites to stiff peaks.

7. Beat in egg yolks one at a time.

8. Heat 1" oil.

9. Dip the chiles in the egg.

10. Fry until golden.

11. Serve with the caldillo.

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