Chile Ancho Relleno de Queso

In a large pot or casserole, bring about 8 cups of water to a boil. Add 1 teaspoon salt, piloncillo and vinegar, stir, and reduce to a medium simmer. Add the ancho chiles, gently pressing down with a wooden spoon so they get soaked in the water, and simmer for 5 minutes. Turn off the heat. Remove the chiles with a slotted spoon to a colander and let drain.

Once cool enough to handle, one by one, make a slit down one side of the chile and remove the cluster of seeds near the top and the stem. Pat dry with paper towels.

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.

On a large plate, mix the flour with the remaining ½ 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.

Heat the corn tortillas on a preheated comal, or skillet, over medium heat for about a minute per side, until thoroughly heated and lightly browned on both sides. Place a whole chile relleno (or cut them in pieces!) in a corn tortilla and top with shredded lettuce, avocado, crema, and crumbled queso Cotija.