1. Preheat oven to 350 F. Select the four chiles that are closest in size. Bake until the skins puff, about 25 min. Remove from oven and cover with a wet cloth or towel for 5 min. 2. Peel the skins off. Make a slit in each chile and remove all seeds, being gentle to avoid tearing the chiles. 3. Put 1 cup water and the meat in a saucepan and bring to a simmer. Cook at the simmering point until most of the liquid has evaporated. If any grease comes to the top, it should be skimmed off. 4. Cut the remaining chiles into narrow strips. Add these with the onion, garlic, cumin, pepper, and salt to the meat mixture when it appears to be starting to get dry. Cook a few minutes longer. 5. Stuff the chiles with meat mixture then dust with flour. Begin heating the oil slowly. 6. Beat the egg whites until they peak. Beat the yolks until creamy. Fold the yolks into the whites. 7. Dip the chiles one at a time into the eggs. Gently place two chiles at a time into the hot oil. With a spatula, bathe the chiles with hot oil until the egg appears to have set. Cook 4 min. then turn and cook another 4 min. Drain on paper towels and keep warm. Repeat the process with the remaining chiles. 8. To serve, spoon a little Salsa Ranchera over the chiles and serve the remaining sauce in a bowl. CHIQUITA CONGRESS AVE, DALLAS WINE-PEDRO DOMECQ LOS REYES BLANCO From the
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|Serving Size: 1 Serving (533g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 489 (56%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||73 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1662.4mg||512 %|
|Sodium 603.1mg||21 %|
|Potassium 942.8mg||25 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 25.9g|
|Protein 69g||99 %|
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Calories per serving: 875
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