Chiles Rellenos

Procedure

1. Char the chiles over a gas flame until the skin is blackened. Rub off the blackened skin under running water.
2. Slit one side of each pepper and remove the seeds, but be careful to keep the peppers intact.
3. Stuff the peppers with the picadillo.
4. Beat the egg yolks and water slightly, then mix in the flour and salt.