• Stuff each chile with a slice of panela cheese – you may need to adjust your slices to fit the chile, adding as much cheese as will fit allowing them to close. You can seal them with a wooden toothpick.

To make Caldillo sauce, in blender jar, place tomatoes, garlic, onion, cilantro, cumin, oregano, salt and water. Blend until smooth.

In medium saucepan, heat vegetable oil and cook salsa for 10-15 minutes, until it changes color. Adjust seasoning and reserve.

Prepare the flour and the batter:
    • On a large plate, mix the flour with the remaining 1/4 teaspoon salt, allspice, oregano and black pepper. Roll the stuffed chiles in the flour mixture.
    • In a mixer, beat the egg whites until they hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.
    • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. When the oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper towel covered drying rack or platter.
    • Top whole chile relleno (or cut them in pieces!) with Caldillo sauce, shredded lettuce, avocado, crema, and crumbled queso Cotija.