Ramiro Arvizu and Jaime Martin Del Campo’s Chiles Rellenos with Cactus and Mushrooms

Preparation

1. Step 1

   To make the sauce, combine the tomatoes, guajillo chiles, onion, garlic, oregano, and chicken stock in a saucepan, and bring to a simmer over medium-high heat. Cook until the onion and tomato are tender, about 15 minutes. Transfer to a blender and puree until smooth. Season with salt to taste. Keep warm while you make the rellenos.

   Step 2

   Roast the poblano chiles over an open flame until blackened—the flesh will still be firm. Put them in a plastic bag to steam for 5 minutes; then peel. To seed the chiles, make a T-shaped cut on one side: cut across the chile at the stem end, then slit the flesh down the length of the chile to about 1 inch from the tip. Pull out the seeds and discard. Set the chiles aside.

   Step 3

   Bring a large pot of salted water to a boil. Add the cactus, 1 onion half, and 1 of the garlic cloves. Cook until soft, 10 minutes. Drain, rinse the cactus under cold water, and drain well.

   Step 4

   Finely dice the remaining onion half and garlic clove. Heat the oil in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the tomato and cook, stirring, for about 1 minute. Add the cactus and cook for a minute or two. Add the mushrooms and cook for about 4 minutes. Stir in the epazote and cook for another minute. Season with salt to taste.

   Step 5

   Stuff the chiles with the hot cactus mixture—the mixture should be spilling out. Serve with some sauce spooned over.