Notes:
* To get the chiles ready: grill the poblanos until the skin is burnt, place them in a plastic bag. Close the plastic bag and wrap it with a kitchen fabric. Half and hour later, peel them.
* This sort of chiles can be filled with fresh cheese, Refried Beans to use as Filling or Sweet Picadillo.

To prepare the chiles:

With your chiles already peel, make a small cut, to remove the seeds and veins. Don't remove the stem. Dry the chiles with a kitchen paper and fill them with what you have chosen.

In a bowl mix the white of eggs to get firm, add the flour, the baking powder and the yolks, mix again just a little.

Flour the chiles and submerge them into the bowl to cover them well, fry them in a pan with enough oil medium low heat. When the cover is golden they are ready, place them in a dish with kitchen paper to absorb the oil.

To prepare the tomato sauce:

Prepare a puree with the tomato, garlic, and some of the small stripes of onion. Saute the rest of the onion in a pot, and add the pure, fry well, add water to get the consistency of a sauce. Add the oregano and salt, if your tomatoes are a little sour add a bit of sugar.

You can serve them alone or with white rice and/or refried frijolitos as side dish. Don't forget the corn tortillas.