Ingredients

serves 4

　　

Sauce

1 pound ripe tomatoes, coarsely chopped

　　2 guajillo chiles, stemmed and seeded

　　1/4 small white onion, coarsely chopped

　　1 clove garlic

　　Leaves from 2 sprigs fresh oregano

　　1 1/4 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth

　　Kosher salt

　　

Chiles

4 poblano chiles

　　12 ounces cactus paddle, spines removed, cut into 1/2-inch slices

　　1 medium white onion, halved

　　2 cloves garlic

　　2 tablespoons corn oil

　　1 ripe tomato, diced

　　8 ounces white button mushrooms, thickly sliced

　　4 epazote leaves, chopped

　　Kosher salt

　　

Step 1

To make the sauce, combine the tomatoes, guajillo chiles, onion, garlic, oregano, and chicken stock in a saucepan, and bring to a simmer over medium-high heat. Cook until the onion and tomato are tender, about 15 minutes. Transfer to a blender and puree until smooth. Season with salt to taste. Keep warm while you make the rellenos.

　　

Step 2

Roast the poblano chiles over an open flame until blackened—the flesh will still be firm. Put them in a plastic bag to steam for 5 minutes; then peel. To seed the chiles, make a T-shaped cut on one side: cut across the chile at the stem end, then slit the flesh down the length of the chile to about 1 inch from the tip. Pull out the seeds and discard. Set the chiles aside.

　　

Step 3

Bring a large pot of salted water to a boil. Add the cactus, 1 onion half, and 1 of the garlic cloves. Cook until soft, 10 minutes. Drain, rinse the cactus under cold water, and drain well.

　　

Step 4

Finely dice the remaining onion half and garlic clove. Heat the oil in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the tomato and cook, stirring, for about 1 minute. Add the cactus and cook for a minute or two. Add the mushrooms and cook for about 4 minutes. Stir in the epazote and cook for another minute. Season with salt to taste.

　　

Step 5

Stuff the chiles with the hot cactus mixture—the mixture should be spilling out. Serve with some sauce spooned over.

　　Bobby Flay's Throwdown!