Chiles Rellenos with Picadillo

Name: Chiles Rellenos with Picadillo
Ingredients: 1/2 onion, chopped; 2 garlic cloves, minced; 2 bay leaves; 2 tablespoons canola oil; 1 pound ground beef; Salt and freshly ground black pepper; 1 tablespoon fresh Mexican oregano leaves; 1/4 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1/2 to 1 cup tomato paste; 2 chipotles in adobo sauce; 3 to 6 tablespoons golden raisins; 3 tablespoons slivered almonds, toasted; 1/2 cup pimento stuffed green olives, sliced; 1/2 to 1 cup crumbled queso blanco; 8 large poblanos; Vegetable oil, for frying; Flour, for dredging; 4 eggs, separated; Tomato Ranchero Sauce, recipe follows; 28-ounce can diced tomatoes; 1/2 onion, roughly chopped; 1/2 cup cilantro, roughly chopped; Pinch cumin seeds, toasted; 1 garlic clove; 1/2 cup chicken broth; Salt; Sugar; Dash hot red pepper sauce