@kk.uu062: The Stuffed Chili Recipe 🌶️ Perfect to share with the family at a Sunday meal 👨‍👩‍👧‍👦 (Scene of Jesús in front of a rustic wooden table overflowing with roasted poblano chiles 🌶️, melted cheese 🧀, tomatoes 🍅, refried beans 🫘 and cream 🥛, surrounded by his loved ones.) The true miracle of multiplication happens when you cook with love: a well-made stuffed chili feeds the body and the soul ❤️. 🌶️🧀 INGREDIENTS FOR A DELICIOUS SAUCE 🌶️ 6 large poblano chiles 🧀 400g Oaxaca cheese (or panela) 🍅 1kg ripe tomatoes 🧅 1 white onion 🧄 2 garlic cloves 🥚 4 large eggs 🌿 1 sprig of epazote (optional, in my trip to Yucatán they use it) 🧂 Salt and pepper to taste 🫘 Refried beans to serve on the side 🌽 Corn tortillas 👩‍🍳🔥 DETAILED PREPARATION Step 1️⃣. Roast the chiles 🌶️ on the comal or directly over the fire until the skin burns. Secret from my aunt from Puebla: put them in a plastic bag for 10 minutes so they sweat! Then gently peel 🤍, make a cut and remove seeds and veins (carefully so you don’t tear them). Step 2️⃣. Stuff each chile with strips of Oaxaca cheese 🧀, adding a piece of epazote if you want that Yucatecan touch. Close them patiently with toothpicks ⏲️. Step 3️⃣. Prepare the sauce: boil the tomatoes 🍅 with the onion and garlic 🧄 until they break down. Blend with a little water and strain. Sauté in hot oil 🍳, season with salt and cook over low heat for 10 minutes. Step 4️⃣. Beat the egg whites 🥚 until stiff peaks (meringue stage, the secret is that they’re really cold!), then add the yolks one by one with folding movements. Dip each chile in flour (optional) and then in the beaten egg. Step 5️⃣. Fry in hot oil 🍳 until golden on both sides. Drain on paper towels and dip in the boiling sauce for a few seconds so they soak up the flavor. Serve the chiles covered in tomato sauce 🍅, with refried beans 🫘, warm tortillas 🌽 and a family hug 🤗. May they bless the table! 🙏

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