Chile Relleno

Method

1. Set 1 poblano chile directly over a gas flame, or under a hot grill, and char it turning often for 6-8 minutes until the skin is blistered and black all over. Drop it into a bowl, cover tightly with a plate or cling film and let it sweat for 10 minutes.
2. Rub the blackened skin away with your fingers (do not rinse under the tap, it washes out the flavour). Make one lengthwise slit from just below the stem to the tip, and carefully scrape out the seed pod with a teaspoon, keeping the stem and shoulders intact. Pat dry inside and out.
3. Pack the chile with 70 g of queso Oaxaca pulled into strands, pressing it into the tip so the chile keeps its shape, then close the slit with one or two cocktail sticks woven through the edges. Set aside.
4. For the caldillo, blend 150 g of tomatoes with 30 g of white onion and 1 garlic clove until smooth. Heat 1 tsp of oil in a small saucepan over medium heat and pour in the purée — it should hiss — and fry for 5 minutes, stirring, until it darkens and thickens. Add 60 ml of broth, season with salt and simmer gently for 8 minutes. Keep warm.