Chiles Rellenos

Roast the Peppers

1. Preheat oven at 400 degrees and line a baking sheet with aluminium foil.
2. Place the peppers on the baking sheet and roast for about 30 minutes or until the skin is charred. Turn the peppers once in the middle of the process.
3. Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl or plastic wrap. After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers.

Make the Chile Rellenos

1. Make a slit on the peppers for the filling and remove the seeds with a spoon. If you don't mind the seeds, you can leave them in.
2. Fill the chiles with enough picadillo to make them fat, but making sure that the cut edges meet and cover the stuffing. Press the chiles tightly closed over the filling and seal the cut with a toothpicks. Place the flour in a wide bowl then dust the chiles with the flour.
3. Using a stand or handheld mixer, beat the egg whites until they hold their shape; they should not slip around the bowl, but neither should they become too firm and dry.
4. Add the salt and the yolks, one by one, beating well after each addition.
5. Heat the oil in a skillet over medium high heat; it should be about 1¼ inches (3 cm) deep.
6. Place the flour in a wide bowl. Pat the flour around one of the chiles, coat with the beaten egg, and carefully lower it into the hot oil.
7. Turn the chile after a minute or so and continue frying until the coating acquires an even gold color. Drain over paper towels and continue with the rest.
8. Serve the chiles over the warm tomato consomé.