Golden Chiles Rellenos Stuffed with Spiced Picadillo

Roast the poblano peppers directly over a gas flame or under the broiler, turning frequently, until the skin is completely blistered and blackened on all sides. Place in a bowl, cover tightly with plastic wrap, and steam for 10 minutes. Peel off the charred skin carefully under running water.

Make a small lengthwise slit in each pepper and gently remove the seeds and veins with a small spoon, keeping the stem intact and the pepper whole. Pat dry inside and out.

For the picadillo, cook the ground beef in a skillet over medium-high heat, breaking it up, until browned. Add the onion and garlic, cooking until softened, about 3 minutes. Stir in the diced tomatoes, raisins, almonds, cinnamon, and cloves. Season with salt and pepper. Cook 8-10 minutes until the mixture is fragrant and slightly dry. Let cool slightly.

Carefully stuff each poblano with the picadillo, filling them firmly but not so much that they split. Secure each opening with a toothpick if needed. Dust the stuffed peppers lightly with flour.

Beat the egg whites with a pinch of salt until stiff peaks form. Beat the yolks with the 1/4 cup flour, then gently fold the yolks into the whites to create a fluffy batter.

Heat 1 inch of vegetable oil in a deep skillet to 350°F. Dip each stuffed pepper into the egg batter, coating completely, and carefully lower into the hot oil. Fry for 2-3 minutes per side until the batter is puffed and golden. Drain on paper towels.

For the caldillo, roast the tomatoes, onion, and garlic in a dry skillet until softened and charred. Blend with the chicken broth until smooth. Heat 1 tablespoon oil in a saucepan, pour in the sauce, season with salt, and simmer for 10 minutes.

Serve the chiles rellenos on a pool of warm caldillo sauce with Mexican rice on the side.