1. Roast the chilies under a preheated broiler until the skin is charred. Place in a plastic bag, seal well and let stand for 20 minutes. Make a slit in the side of each chili and remove the seeds, leaving the stems intact. Set aside. 2. Brown the meat and onion together in a heavy-based skillet over a medium heat. Pour off any extra fat, then add the garlic and sherry and boil down until it has nearly evaporated. 3. Season with salt, pepper, cinnamon, cloves and cumin then add the tomatoes, sugar and vinegar and cook over a medium heat until the tomatoes have reduced into a thick, strongly flavored sauce. Stir in the cilantro and almonds and heat through. THIS IS THE PICADILLO MIXTURE. Stuff as much of the picadillo into the chilies as will fit the dust each with flour and set aside. 4. Lightly beat the yolks with the flour, a pinch of salt and the water. Whisk the egg whites until they form stiff peaks. Fold the egg whites into the yolk mixture, then gently dip each stuffed chili into the batter. 5. Heat oil in a deep skillet until very hot, just smoking, and gently fry the chilies until golden. Serve hot, topped with a milk tomato sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
