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de la cocina de Sharmagne Leland-St. John
6 poblano chilies
1/4 pound chorizo sausages, removed from casings and finely chopped
1 1/2 cup Monterey Jack cheese, grated
vegetable oil for brushing the peppers
flour for dredging
oil for frying
1 1/2 pounds tomatillos, husked and washed
1/2 cup onion, chopped
2 cloves garlic, coarsely chopped
1/3 cup fresh cilantro sprigs
1 cup of water
1 tablespoon vegetable oil
Boiling salted water
3 AA (large) eggs, separated
1/2 teaspoon salt
1 tablespoon all-purpose flour
Put the oiled peppers under the broiler. Roast them turning each one as it blackens for approximately 5 minutes or until they are evenly blistered and blackened. Transfer to a brown paper bag close tightly, and let steam and cool for a few minutes. When cool enough to handle, peel them. Be careful not to tear them. Cut a lengthwise slit in the side of each pepper, from the stem, to just short of the pointed end. Leave the stem intact. Carefully remove the seeds and the ribs. Gently rinse the peppers and drain on paper towels.
Drain off the fat from the skillet and add the oil. Place over a medium heat until hot but not smoking.
Add the purée. Cook for 5 minutes stirring until it is slightly thickened. Add the cup of water
Cook the sausage meat in a heavy skillet over a medium heat, for 5 to 10 minutes, stirring until cooked. With a slotted spoon, transfer to paper towels to drain. When cool, place in a mixing bowl and mix in the grated cheese. Carefully stuff the peppers with the sausage and cheese mixture. DO not overstuff. The slits should close. Set aside.
Place the peeled and washed tomatillo into a large saucepan of boiling salted water. Cook for 10 minutes or until they are tender. Drain. Place in a blender or food processor. Add the onion, garlic, cilantro, and blend just enough until the mixture is a slightly coarse purée.
Pour off the fat from the skillet and add the 1 tablespoon oil. Cook over medium heat until hot but not smoking. Add the purée and cook stirring until the sauce is slightly thickened. Add the cup of water and cook for approximately 20 minutes, stirring occasionally, until it is thickened and reduced to 2 1/2 cups. Season with salt and pepper, turn off heat, then cover.
In an electric mixer bowl, beat the egg whites, with the salt until they almost stand in stiff peaks. One at a time bet in the egg yolks. Add the flour and beat just until the ingredients are combined.
Over a high heat, in a deep heavy skillet, heat 3/4 of an inch of the oil until it reaches 375 degrees F. Pat the peppers dry and dredge them in the flour. Shake off the excess, then dip them in the egg batter mixture. Place in the oil and fry in batches, turning once each. Keep the oil at 375 degrees as you add each new batch. Cook until golden, then transfer to paper towels to drain, until all are cooked.
Place on plates, top with the sauce and cilantro garnish.