Chilies Rellenos with Picadillo

In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened.

Add the beef, and continue to cook until beef is no longer pink; break up any lumps with a wooden spoon. Season with salt and pepper.

Stir in oregano, cloves, and cinnamon.

Pour out any excess fat and stir into the tomato paste until thoroughly incorporated.

Add chipotles, raisins, almonds, and olives; salt to taste.

Remove from heat.

When mixture is cooked, add cheese and mix well.

Char the flesh of the peppers over a gas flame, under a broiler or on a grill.

Alternatively, set a rack over an electric burner or use a very hot heavy frying pan.

Cook, turning frequently, until the skins are blistered all over.

Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins.

Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact.

Carefully remove the seeds and inner membranes, but do not rinse with water.