Ingredients

8 ancho chilies
1 large potato, about 7 oz
3 tbsp vegetable oil
4 oz lean minced (ground) pork
1 onion, chopped
1 tsp ground cinnamon
1 cup walnuts, coarsely chopped
1/2 cup chopped almonds
2/3 cup cream cheese
1/2 cup soft goat's cheese
1/2 cup single (light) cream
1/2 cup dry sherry
1/2 cup plain (all-purpose) flour
1/2 tsp ground white pepper
2 eggs, separated
oil, for deep-frying
salt
chopped fresh herbs, to garnish

Method

  1. Soak the dried chilies in a bowl of hot water for 30 minutes until softened. Drain, cut off the stalks, then slit them down 1 side. Scrape out the seeds.
  2. Peel the potato and cut it into 1/2in cubes. Heat 1 tbsp of the oil in a large frying pan, add the pork and cook, stirring constantly, until it has browned evenly.
  3. Add the potato cubes and mix well. Cover and cook over a low heat for 25-30 minutes, stirring occasionally. Do not worry if the potato sticks to the base of the pan. Season with salt, remove from the heat and set aside.
  4. Heat the remaining oil in a separate frying pan and cook the onion with the cinnamon for 3-4 minutes or until softened. Stir in the nuts and cook for 3-4 minutes more.
  5. Add both types of cheese to the pan, with the cream and sherry. Mix well. Reduce the heat to the lowest setting and cook until the cheese melts and the sauce starts to thicken. Taste and season if necessary.
  6. Spread out the flour on a plate shallow dish. Season with the white pepper. Beat the egg yolks in a until they are pale and thick.
  7. In a separate, grease-free bowl. whisk the whites until they form soft peaks. Add a generous pinch of salt, then in the yolks, a little at a time.
  8. Spoon some of the filling into each chili. Pat the outside dry with kitchen paper. Heat the oil for deep-frying temperature of 180°C/350°F.
  9. Coat a chili in flour, then dip it in the egg batter, covering it completely. Drain for a few seconds, then add to the hot oil. Add several more battered chilies but do not overcrowd the pan. Fry the chilies until golden, then drain on kitchen paper and keep hot while cooking successive batches.
  10. Reheat the sauce over a low heat, if necessary. Arrange the chilies on individual plates, spoon a little sauce over each and serve immediately, sprinkled with chopped fresh herbs. A green salad goes well with this dish.

Makes 4 servings.

Source: Mexican Red Hot Cookbook

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