Chiles Relleno de Picadillo

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 5 arbol chiles, stemmed, seeded, and chopped
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 3 large, ripe tomatoes, seeded and cut into 1/2-inch cubes
• 3/4 pound tomatillos, husked, washed, cored and diced
• 5 bay leaves
• 1 tablespoon chopped fresh thyme
• 5 epazote leaves, chopped
• 1 cup water
• 4 canned plum tomatoes, undrained (about 1 cup)
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 1/2 pounds coarsely ground turkey (dark meat)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/3 cup golden raisins
• 1 1/2 tablespoons cider vinegar
• 1/3 cup slivered almonds, toasted (see Note 1)
• 12 large poblano chiles, roasted and peeled (see Note 2)
• 1/3 cup plus 1 1/2 tablespoons all-purpose flour
• 6 large eggs, separated
• 3/4 teaspoon salt
• Vegetable oil, for frying
• Small handful flat-leaf parsley, stems removed, for garnish
• 1/2 cup Crema, for garnish

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