From: Executive chef Richard Sandoval and chef de cuisine, Josefina Santacruz, Pampano, New York. Yield: 4 servings. TOMATO BROTH: 2 cups chicken stock 1/2 Spanish onion 4 tomatoes 1 serrano chile, chopped 1 garlic clove 2 Tbsp. fresh lemon juice 1/4 tsp. salt 1/8 tsp. freshly ground black pepper STUFFED ANAHEIM CHILES: 4 Anaheim chiles 3 cups vegetable oil as needed, ice cold water 12 oz. soft goat cheese 2 Tbsp. fresh cilantro, chopped 1/4 tsp. salt 1/8 tsp. freshly ground black pepper ...
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