5 de Mayo it's here in Mexico we celebrate the Batalla de Puebla.
I have a great recipe for this day:
For this recipe you need:
Flour all purpose
1. Put the chiles directly in the flame of the burner on a gas stove or do it in a broiler or toaster oven, or best yet, on a charcoal barbecue grill. However you do it, keep turning the pepper so as to blacken it evenly over its entire surface without burning.
When is black and blistered, place the pepper in a plastic bag.. Keep the bag closed . After 20 to 30 minutes you can start peeling the peppers. This is somewhat laborious but if you have roasted them correctly and left them long enough in the plastic bag, the tough outer skin peels off fairly easily.
2. Make a cut with a knife in the side of the pepper. Rinse with water, pull out any ribs and seeds, be careful not to rip the chili too much. When peeled, roll the chiles in white flour and set aside.
3. Add monterrey cheese inside of the chile.
4. Separate one egg for every two chiles. Beat the whites until stiff. Add some yolk and beat little bet more time until make yellow.
5. Heat cooking oil 1” to 2” deep in a big frying pan. Holding the chili by the stem dip it in the egg batter until well coated.Fry on the surface of the oil, slowly rotating the chili until it is lightly browned.
6. Place it carefully in the tomato sauce, ladling sauce to completely cover the pepper. Keep the sauce on very low heat. Heat the chiles in the sauce at least long enough to melt the cheese. It doesn’t hurt to leave them in longer as they just soak up flavor from the sauce
FOR THE TOMATO SAUCE: