Serves: 6
Total Calories: 589
1. Prepare the tomato sauce. Reserve, covered, off heat. Prepare the chicken. Reserve. Then, prepare the chiles. With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds. Pat the chiles dry with paper towels.
2. Stuff each chile with about 1/2 cup of the reserved picadillo. Reshape and secure the opening with toothpicks. Put all but 1 tablespoon of the flour on a plate. Dust the stuffed chiles with flour and reserve on a plate.
3. Beat the egg whites in a large bowl with an electric mixer or by hand until foamy. Add the salt and beat to soft peaks. Beat in the egg yolks, 1 at a time. Beat in the reserved 1 tablespoon of the flour.
4. In a heavy medium skillet, heat about 1 cup of oil until hot (375°). One at a time, dip the chiles into the egg batter to coat. Place a chile gently into the hot oil with 2 wooden spoons or tongs. Cook, turning once, until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining chiles. Reheat the sauce. Serve with the tomato sauce spooned over the chiles.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Chiles with Shredded Spiced Chicken recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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