Foryoueats: Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)

Ingredients

• For the Salsa Ranchera and Chilies:
• 6 Poblano peppers
• 2 pounds Roma tomatoes (1kg; about 6 medium)
• 1 small yellow onion (about 6 ounces; 170g), split in half, unpeeled
• 2 to 3 serrano chilies
• 6 medium cloves garlic, unpeeled
• 1/2 cup (120ml) chicken stock or water
• 1/2 cup loosely packed cilantro leaves and tender stems (1/2 ounce; 15g)
• 1 tablespoon (15ml) lard or vegetable oil
• Kosher salt and freshly ground black pepper
• For the Filling:
• 1 small onion (about 6 ounces; 170g), finely diced
• 1 teaspoon (about 2g) dried oregano
• 1/2 pound (225g) fresh Mexican chorizo or ground pork
• 10 ounces (285g) grated Jack, pepper Jack, Chihuahua, or cheddar cheese; 16 ounces (450g) if making smothered version (see note)
• To Fry:
• 2 cups (475ml) vegetable oil
• 4 large eggs, separated
• 1 cup flour (5 ounces; 140g), divided