Onionchopped, used for potatoes and egg batter~1 mediumest.
Lard~3 tbspest.
Saltto taste
Flourfor dredging chiles and mixing into egg batter~½ cupest.
Eggswhites and yolks separated and beaten~6est.
Tomatoeshalved, for the broth/sauce8
Garlic2 cloves
Onion (for broth)a small piece~¼ mediumest.
Waterfor blending the tomato broth
~3 cupsest.
Cooking oilfor sautéing onion and frying the chiles~2 cupsest.
Steps
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1
Heat a little lard in a pan and sauté the chopped onion until fragrant.
2
Chop the pre-cooked potatoes, mash them with a cup, mix in the sautéed onion and a bit of salt, and fry until lightly browned to make the filling.
3
Remove the seeds from the 12 ancho chiles, then lightly toast them on a griddle without burning.
4
Stuff the toasted chiles with the potato filling (you can also use cheese, minced meat, or any filling you like).
5
Coat the stuffed chiles evenly in flour so they are fully covered, which helps the egg batter stick later.
6
To make the broth, blend the 8 halved tomatoes with the 2 garlic cloves, a piece of onion, a bit of salt, and some water into a sauce.
7
Heat oil in a pot, brown some chopped onion, then pour in the blended tomato sauce (rinsing the blender with water and adding that too), bring to a boil, season with salt, and let it simmer.
8
Separate the egg whites from the yolks, add a pinch of salt to the whites, and beat until fluffy and white.
9
Fold the yolks, chopped onion, and three tablespoons of flour into the beaten egg whites, then mix well to form the batter for coating.
10
Dip the floured chiles into the egg batter and fry in hot oil until golden and crisp on both sides, flipping as needed, then drain excess oil.
11
Place the fried chiles into the simmering tomato broth, let them cook briefly to soak up the flavor, then remove.
12
Let the chiles cool slightly, then plate and serve, optionally with a side of white rice.
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