Name: Chile Relleno Recipe
Yield: 6
Ingredients: 1/3 cup corn oil; 1 medium onion (peeled and quartered); 4 garlic cloves; 1/3 cup flour; 6 roma tomatoes; 1 seeded and stemmed jalapeno pepper; 5 cups water (not broth!); 2 teaspoons salt; 1 1/2 teaspoons Mexican oregano (crushed between your fingers); 1/4 teaspoon finely ground black pepper; 1 bay laurel leaf; 1 pinch ground cinnamon; 1 pinch ground cloves; 6 large poblano chiles (fresh); 4 cups water; 4 teaspoons salt; 1/3 cup white vinegar; 6 ounces mild cheddar cheese; 2 cups canola oil (for frying); 6 separated eggs; 1/2 cup flour (plus one tablespoon for egg batter); 3/4 teaspoon salt; sour cream; fresh cilantro