Ancho Chile Relleno
Ingredients
- 2 lbs tomatoes (coarsely chopped)
- 1⁄2 cup white onion (chopped)
- 2 garlic cloves
- 1 cup cold water
- 1 1⁄4 cups corn oil (divided)
- 2 cups water (boiling)
- 6 large dried ancho chiles (they should be about 5- by 3-inch wiped clean see cooks note, below.)
- 6 ounces oaxaca cheese (or mozzarella string cheese, shredded by hand into strings. 1 1/4 cup packed )
- 4 ounces queso anejo (or ricotta salata, finely grated. 1 cup )
- 5 large eggs, separated
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