Roast the poblano peppers over the stove to char the skins. Once the skins are charred, place the peppers in a plastic bag, close it, and cover with a damp cloth for about 30 minutes to let them steam and make peeling easier.

After 30 minutes, rub off the skins—they should come off easily. Place the peeled peppers in water with a tablespoon of salt to cover them. This helps soften them and reduce their heat if they’re spicy.

In a pressure cooker, cook the beef and pork flank with a little water, salt, a quarter of the onion, and one unpeeled garlic clove for 20 minutes. Shred the meat and set aside the cooking broth.

Dice 3 1/3 pounds (about 1.5 kg) of tomatoes and blend the remaining tomatoes. Chop the raisins, 2 garlic cloves, and half the onion into small pieces.

To prepare the almonds, boil 1 cup of water. Once boiling, add the almonds and let them soak until hydrated. Peel off the skins, set the almonds aside, and chop them into small pieces. Reserve the water used to soak the almonds.

Heat a pot over the stove and add a little oil. Sauté the chopped garlic, then add the diced onion. Once softened, add the diced tomatoes and shredded meat.

Next, add the chopped almonds, raisins, and blended tomatoes. Stir and gradually add the reserved almond water, then a little of the meat broth. The mixture should not be too soupy.

Season with salt, pepper, chicken bouillon powder, and the herbs. Cover and cook until the tomatoes are cooked and everything is well seasoned, about 20 minutes, stirring occasionally to prevent sticking and adding more almond water as needed. If needed, add more broth.

The filling should be moist but not watery. Use it to stuff the poblano peppers.

In a bowl, beat 5 egg whites until stiff peaks form. Add 1/2 tablespoon flour and 1/2 tablespoon salt, then add the yolks and beat again.

Coat the stuffed peppers in all-purpose flour, then dip them in the egg batter. Fry in very hot oil on the stove until golden brown.

For the sauce, blend the cream cheese, sour cream, walnuts, milk, salt, a pinch of nutmeg, and chicken bouillon powder until smooth. In a pot, melt a little butter, add the blended mixture, and stir. Do not let it boil. Adjust seasoning as needed. Pour the sauce over the chiles when serving.