YIELD: 8 servings For Charred Tomato Sauce: 4 medium (6×6) tomatoes ¼ cup red onion, diced 1 clove garlic ¼ cup chicken stock 1 tsp. oregano 1 tsp. kosher salt For Crema: ½ cup buttermilk ½ cup sour cream For Chiles Rellenos: 5 lbs. potatoes, peeled and shredded 2 cups diced cauliflower 2 onions, chopped 6 oz. goat cheese, crumbled ¾ cup Japanese bread crumbs ½ cup flour 2 large eggs, scrambled 1 tsp. ground black pepper Salt, to taste 8 medium to large Poblano peppers For Charred ...
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