Ramiro Arvizu and Jaime Martin Del Campos Chiles Rellenos with Cactus and Mushrooms

• 1 pound ripe tomatoes, coarsely chopped
• 2 guajillo chiles, stemmed and seeded
• 1/4 small white onion, coarsely chopped
• 1 clove garlic
• Leaves from 2 sprigs fresh oregano
• 1 1/4 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth
• Kosher salt
• 4 poblano chiles
• 12 ounces cactus paddle, spines removed, cut into 1/2-inch slices
• 1 medium white onion, halved
• 2 cloves garlic
• 2 tablespoons corn oil
• 1 ripe tomato, diced
• 8 ounces white button mushrooms, thickly sliced
• 4 epazote leaves, chopped
• Kosher salt

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.
2. Cook until the onion and tomato are tender, about 15 minutes.
3. Transfer to a blender and puree until smooth.
4. Season with salt to taste.
5. Keep warm while you make the rellenos.
6. Roast the poblano chiles over an open flame until blackenedthe flesh will still be firm.
7. Put them in a plastic bag to steam for 5 minutes; then peel.
8. 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.
9. Pull out the seeds and discard.
10. Set the chiles aside.
11. Bring a large pot of salted water to a boil.
12. Add the cactus, 1 onion half, and 1 of the garlic cloves.
13. Cook until soft, 10 minutes.
14. Drain, rinse the cactus under cold water, and drain well.
15. Finely dice the remaining onion half and garlic clove.
16. Heat the oil in a medium skillet over medium-high heat.
17. Add the onion and garlic and cook, stirring, until softened, about 4 minutes.
18. Add the tomato and cook, stirring, for about 1 minute.
19. Add the cactus and cook for a minute or two.
20. Add the mushrooms and cook for about 4 minutes.
21. Stir in the epazote and cook for another minute.
22. Season with salt to taste.
23. Stuff the chiles with the hot cactus mixturethe mixture should be spilling out.
24. Serve with some sauce spooned over.

tomatoes, guajillo chiles, white onion, clove garlic, oregano, chicken, kosher salt, chiles, cactus, white onion, garlic, corn oil, tomato, white button mushrooms, epazote, kosher salt

Taken from www.epicurious.com/recipes/food/views/ramiro-arvizu-and-jaime-martin-del-campo-s-chiles-rellenos-with-cactus-and-mushrooms-375922 (may not work)