CHILE RELLENO SAUCE – 1/3 cup corn oil – 1 medium onion, peeled and quartered – 4 garlic cloves – 1/3 cup flour – 6 roma tomatoes – 1 seeded and stemmed jalapeno pepper – 4 cups water, not broth! – 2 teaspoons salt – 1 1/2 teaspoons Mexican oregano, crushed between your fingers – 1/4 teaspoon finely ground black pepper – 1 bay laurel leaf – 1 pinch ground cinnamon – 1 pinch ground cloves
CHILES – 6 large poblano chiles, fresh BRINE – 4 cups water – 4 teaspoons salt – 1/3 cup white vinegar CHEESE – 6 ounces mild cheddar cheese CHILE RELLENO BATTER – 2 cups canola oil, for frying – 6 separated eggs – 1/2 cup flour, plus one tablespoon for egg batter – 3/4 teaspoon salt GARNISH – sour cream – fresh cilantro