One of my favorite Mexican dishes is Chili Rellenos. Unfortunately, more often than not, I don't like what I get at restaurants. I first tasted this dish at a friend of Gary's house more than 40 years ago. Andy married a Mexican woman who could really cook! She made the best rellenos I've ever had. At least until I had Marcela's.
Here's what I remember about that cooking lesson.
Roast the poblanos and skin them. Cut them on one side and scoop out the seeds.
I learned that when picking tomatoes for sauces or rice, there is a different choice to be made. Choose the harder ones for using in the blender when making rice. Choose the softer ones when make salsas.
Put three tomatoes in a small pot with water and one hot, dried pepper
For the sauce that you pour over the rellenos, you put three tomatoes, 1/2 onion, and some water into a blender and blend for a long time.
Sauce for the rellenos, is 2 1/2 tomatoes, 1/4 onion, salt, chicken bullion, and water.
Put a strip of cheese inside the chili and use toothpicks to close it.
Get flour ready for dragging the chili through. Get the frying pan ready with oil.
Take 2 egg whites and whip until it's almost merangue. Then add 1 yolk and stir slightly... easily.
Dip chili into flour and then into the egg mixture. Fry and let rest on paper towel.
I also didn't know that there were wet and dry rellenos. One is the fried chili relleno that you can put some salsa on to. The other takes the fried chili relleno and boils it in a sauce.
The sauce for a "dry" relleno is made in a pot --- boil tomatoes, piece of garlic, one clove, 1 hot chili. Blend it ... put it into a bowl with dry oregano sprinkled on top.