Step 1

Heat 1/3 cup corn oil in a medium saucepan over medium-low heat.

Step 2

Finely chop the onion and garlic in a food processor.

Step 3

Saute the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. This will take at least 10 minutes.

Step 4

Mix the 1/3 cup flour into the onions and garlic, and stir cooking until flour is lightly browned.

Step 5

Place the Roma tomatoes in a food processor and puree. You should have about 1 1/2 cups pureed tomatoes.

Step 6

Add the jalapeno pepper and onion/garlic/flour mixture from saucepan into the food processor with the tomatoes. Make sure to submerge the onion and garlic roux into the puree.

Step 7

Process everything until all the ingredients are finely pureed.

Step 8

Pour that sauce back into the same saucepan, and add 5 cups of water and 2 teaspoons of salt.

Step 9

Crush a teaspoon and a half of Mexican oregano between your fingers and add it along with the fresh ground pepper, bay leaf, a pinch of ground cinnamon, and a pinch of ground cloves.

Step 10

Bring mixture to a boil while whisking.

Step 11

Reduce heat to medium low and simmer for about 45 minutes, or until you have a nice thick sauce. Cover the saucepan slightly vented so steam can escape, and whisk the sauce occasionally.

Step 12

You can keep the sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.

Step 13

Keep the pepper stems intact and place on a grill or under broiler cooking on each side until evenly blistered and slightly blackened.

Step 14

Immediately place the peppers into a large plastic bag and allow to steam for about three minutes.

Step 15

Carefully slide the skin off of each pepper and discard.

Step 16

Cut a slit lengthwise down the side of each pepper (you need it just big enough to slip a stick of cheese in.

Step 17

Carefully cup each pepper with one hand and gently run water into the slit to flush out the seeds.

Step 18

Combine 4 cups water, 4 teaspoons salt, and 1/3 cup white vinegar, and soak the chiles in this brine for a few minutes.

Step 19

Cut your cheese into 6 long thin sticks.

Step 20

Remove chiles from brine and blot dry with paper towels.

Step 21

Stuff each chile with one cheese stick by slipping into the pepper slit. Don't panic if you tear a chile, flour and the egg batter will seal it up.

Step 22

Pour 2 cups oil into an electric wok or an electric skillet and set heat control to 365°F. If you're confident in the kitchen, feel free to use a heavy duty pot on the stove with a thermoteter to monitor your temperature.

Step 23

Measure 1/2 cup flour into a sifter or fine mesh collander and dust each of the chiles well with flour on all sides. For torn chiles, apply some extra flour at the seam then slightly overlap the tear.

Step 24

Beat egg whites and a pinch of salt with an electric mixer until stiff peaks form.

Step 25

Beat egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt.

Step 26

Pour the yolk mixture into the beaten egg whites and fold together lightly but thoroughly (with a rubber spatula) while keeping the whites fluffy.

Step 27

Use a rubber spatula "frost" a stuffed and floured chile.

Step 28

Hold chile by the stem and place carefully into the hot oil. Repeat with additional chiles, frying only 2 or 3 at a time.

Step 29

Fry the chiles until golden on all sides, turning once with a skimmer or coated tongs until done. It takes about 5 minutes to fry completely.

Step 30

Drain the peppers between paper towels. If not serving immediately, you can reheat them individually in a microwave for 15-20 seconds.

Step 31

Make a pool of warm sauce on the plate and add a chile. Top with a dollop of sour cream and a sprinkling of fresh chopped cilantro.