Roast the poblano peppers directly over the stove flame until the skin is blackened all over but not burned. Place them in a plastic bag to cool, then peel off the skin once cooled.

In a large plastic bowl, separate the egg whites and beat them until stiff peaks form. Add the yolks and beat again until the mixture returns to stiff peaks.

Take the peeled chiles, make a slit down the side, and remove the seeds and veins. Stuff them with Oaxaca cheese, then lightly coat them in all-purpose flour or corn flour.

Once coated, dip each chile into the egg mixture, then carefully place it in a skillet with very hot oil. Fry briefly, turning to get a light golden color on all sides. Do not let them get too dark. Remove and place on a plate lined with paper towels to drain excess oil.

Blend the five tomatoes with the remaining ingredients and two jalapeño peppers. Pour the mixture into a clay pot with sautéed onion in a little oil. Add the tomato broth and, once boiling, add the chiles and cook for about five minutes. Add a sprig of cilantro to the broth for extra flavor.

Serve with rice and beans.