Chile Rellenos | Rodney Strong

Ingredients

• 1 teaspoon cumin seeds
• 5 dried New Mexico chiles
• 5 dried California chiles
• 5 ancho chiles
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, sliced
• 2 teaspoons dried oregano, preferably Mexican
• 3 cups chicken broth
• 1 teaspoon kosher salt
• 4 fresh Anaheim chiles
• 1 tablespoon canola or corn oil
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1 teaspoon minced fresh thyme
• 9 ounces mixed mushrooms, such as chanterelles, oysters, cremini, or buttons, sliced (3 cups)
• 1⁄4 cup dry sherry
• 4 ounces fresh goat cheese, such as Laura Chenel
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• Crumbled cotija cheese for sprinkling