Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef)

Ingredients

• For the Picadillo
• 1⁄4 cup canola oil
• 4 cloves garlic, finely chopped
• 1 small white onion, finely chopped
• 2 lb. ground beef
• 1 tsp. ground Mexican canela (available at ranchogordo.com) or cinnamon
• 1 bay leaf
• 1⁄4 cup plus 2 tbsp. finely chopped pimiento-stuffed green olives
• 1⁄4 cup blanched, slivered almonds, finely chopped
• 1⁄4 cup raisins, finely chopped
• 2 tbsp. finely chopped pickled jalapeños
• 1 (15-oz.) can whole peeled tomatoes in juice, crushed
• Kosher salt and freshly ground black pepper, to taste
• For the Chiles
• 8 poblano chiles
• 2 cups canola oil
• 1 cup flour
• 4 eggs, separated
• Salsa roja, to serve
• Crumbled cotija cheese and chopped cilantro, for garnish