1 pound ripe Roma tomatoes
1 pound tomatillos, husks removed
1 large white onion, peeled and cut into eighths
6 cloves garlic, peeled
1 ounce guajillo chiles (approximately 4 chiles; guajillos are about 4 inches long, reddish-brown, and smooth-skinned; they are sometimes labeled “cascabel” chiles in stores); or use dried New Mexico red chiles
1/4cup finely chopped fresh cilantro
2 teaspoons brown sugar
1 1/2teaspoons salt
Preheat broiler. Place the tomatoes, tomatillos, onion, and garlic in a single layer in an ovenproof pan. Broil until lightly blistered and charred, turning occasionally (15 to 20 minutes). Cool.
Wearing rubber gloves, stem and seed the guajillo chiles, then lightly toast in a dry skillet over medium heat. Transfer to a bowl and soak in water until softened (15 to 20 minutes). Drain and discard water. Place broiled ingredients and softened chiles in a blender, add water as necessary, and blend to make a coarse sauce (about 30 seconds). Transfer to a saucepan, bring to a boil, reduce heat, and simmer for 15 minutes. Just before serving, stir in the cilantro, brown sugar, and salt.
12 large poblano chiles
8 ounces Monterey Jack, grated
8 ounces Muenster, grated
4 ounces pecans, lightly toasted and
8 ounces dried apricots, cut into very small cubes
6 tablespoons sour cream or crème fraîche, thinned to a pourable consistency with milk or light cream
12 or more cilantro sprigs
Lightly oil chiles and char over an open flame or under a broiler. Let chiles cool and peel off skin. With a small knife, carefully make a slit down one side of each chile and remove seeds and pod but not stem. Combine cheese, pecans, and apricots and carefully stuff the chiles. Lightly grill over charcoal or place in a 350-degree oven just until the cheese begins to melt.
To serve, spoon guajillo sauce on each chile, drizzle with sour cream, and garnish with cilantro sprigs. Serves 6.