Chilaca Rellena

Roast the Chilaca chiles directly over an open flame or under a broiler until the skin is blistered and charred all over. Place the roasted Chilaca chiles in a plastic bag or covered bowl for 15 minutes to sweat.

Once cooled, peel the skin from the Chilaca chiles. Make a slit lengthwise down one side of each chile and carefully remove the seeds and veins, being careful to keep the chile intact.

For the sauce, finely chop 50 grams of the White onion and 5 grams of the Garlic cloves. In a medium saucepan, heat 15 grams of Vegetable oil over medium heat. Add the chopped White onion and Garlic cloves and sauté until softened, about 5 minutes.