2.Turn on your stove on medium tempeture and roast the chiles on all sides one by one or on pairs on the flames making sure not to burn them

3.You will know when the chiles are ready because they bubble and pop and they get a blackish color don't let them get to black or they'll get burned

4.As soon as they are tosted put them in a plastic bag and keep it close until your done with all the chiles, then let them rest for 5-10 minutes so the skin gets soft don't let them rest for to long or they will get super soft and you don't want that

5.Peel the skin now that is soft and make a small cut on the side of each Chile and take most of the veins so they don't get to spicy also take the seeds out with your fingers, you have to be very gentle so the chiles don't open all the way

6.Add a spoon or two of chorizo and a stick of cheese and close it with tooth picks, they will look funny and that's Ok

9.In a mixing bowl beat the whites until they look super white and puffy, then slowly add the yolks

11.Deep the chiles on the egg mixture after coating with the flour and fry them on the pan make sure the oil is not to hot.Now remember I said it is important to coat the chiles with the flour, this is why. If you don't do this the egg mixture won't stay around the chiles like it should and nothing is more delicious that have fried puffy egg around the chiles

12.Make sure to turn the chiles around on the frying pan so they get fried on all the sides don't let them get burned they should have a golden brown Color when they're done

14.To make the tomato sauce for the chiles, fry the onion on a pot at medium temperature, when the onions get a clear color add the tomato sauce to the pot,add water to it so is not so thick but make sure is not so runny, let it boil and add salt and Oregano.
Now your chiles rellenos are ready put some of the tomato sauce on top of each Chile when serving and make sure to have some Spanish rice to go with this.