Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)

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subheading: For the Salsa Ranchera and Chiles:

6 poblano peppers

2 pounds Roma tomatoes (1kg; about 6 medium)

1 small yellow onion (about 6 ounces; 170 g), split in half, unpeeled

2 to 3 serrano chiles

6 medium cloves garlic, unpeeled

½ cup (120ml) chicken stock or water

½ cup loosely packed cilantro leaves and tender stems (½ ounce; 15 g)

1 tablespoon (15ml) lard or vegetable oil

Kosher salt and freshly ground black pepper

subheading: For the Filling:

1 tablespoon (15ml) lard or vegetable oil

1 small onion (about 6 ounces; 170 g), finely diced

1 teaspoon (about 2g) dried oregano

½ pound (225g) fresh Mexican chorizo or ground pork

Kosher salt and freshly ground black pepper

10 ounces (285g) grated Jack, pepper jack, Chihuahua, or cheddar cheese; 16 ounces (450g) if making smothered version (see notes)

subheading: To Fry:

2 cups (475ml) vegetable oil

4 large eggs, separated

1 cup flour (5 ounces; 140g), divided

Directions at seriouseats.com

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