Chiles Güeros Encobijados

Roast the peppers over direct high heat on a griddle or comal until charred all over, turning as needed, 6–8 minutes.

Place the roasted peppers in a plastic bag to sweat, 5 minutes.

Then 5 min of waiting

Cut the cheese into thick rectangular strips that will fit inside the peppers.

Peel the roasted peppers, cut a small opening in each, and scrape out all the seeds and veins.

Stuff each pepper with a strip of cheese.

Knead and smooth the masa briefly on a metate or counter.

Using a tortilla press lined with plastic, press a small ball of masa into a thin flat circle.

Place a stuffed pepper onto the pressed masa and carefully wrap the dough all around it, sealing the edges completely.

Repeat with the remaining peppers and dough.

Heat a generous layer of oil in a skillet over medium-high heat.

Fry the covered peppers in the hot oil, turning frequently, until the dough is golden brown and crisp on all sides, 6–8 minutes.

Serve immediately with warm rice and a fresh salad.