Chiles Rellenos with Picadillo

Ingredients

• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 2 tablespoons canola oil
• 1 pound ground beef
• Salt and freshly ground black pepper
• 1 tablespoon fresh Mexican oregano leaves
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 to 1 cup tomato paste
• 2 chipotles in adobo sauce
• 3 to 6 tablespoons golden raisins
• 3 tablespoons slivered almonds, toasted
• 1/2 cup pimento stuffed green olives, sliced
• 1/2 to 1 cup crumbled queso blanco
• 8 large poblanos
• Vegetable oil, for frying
• Flour, for dredging
• 4 eggs, separated
• Tomato Ranchero Sauce, recipe follows
• 28-ounce can diced tomatoes
• 1/2 onion, roughly chopped
• 1/2 cup cilantro, roughly chopped
• Pinch cumin seeds, toasted
• 1 garlic clove
• 2 tablespoons canola oil
• 1/2 cup chicken broth
• Salt
• Sugar
• Dash hot red pepper sauce

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