Prepare the sauce.

Reserve covered, off heat.

Prepare the chiles.

Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Set aside on a plate.

Preheat the oven to 350°.

In a medium saucepan, cook the potatoes and garlic, in water to cover, over medium heat until the potatoes are tender, about 10 minutes.

Mash the potatoes and garlic with the milk, butter, cheese, and salt until smooth.

Stuff each chile with about ½ cup of the mashed potatoes then close to reshape.

Lay in an oiled baking dish.

Cover loosely with foil and bake until hot, about 25 minutes.

Reheat the sauce.

To serve, spoon a pool of sauce on each of 4 serving plates and lay a stuffed chile in the center of each plate.

Surround with a border of corn.

Prepare the tomato sauce.

Reserve in the pan off heat.

Prepare the chiles.

Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out any remaining seeds.

Pat the chiles dry with paper towels.

Set aside.

Cut the fish fillets into 4-inch pieces.

In a large skillet, bring water and wine to a boil.

Add the fish, onion, and parsley.

Reduce the heat, cover, and simmer until the fish is just opaque and just barely flakes when tested with a fork, 8 to 10 minutes, depending on thickness of the fish.

Reserve the fish on a plate.

When cool enough to handle, remove the skin and bones from the fish and discard.

Break fish into pieces with your fingers and reserve on a plate.

Preheat the oven to 375°.

Chop the remaining onion.

Heat the oil in a nonstick skillet over medium heat and cook the onion until softened, about 3 minutes.

Add the remaining ingredients.

Cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 4 to 5 minutes.

Remove from the heat.

Add the reserved fish.

Stir gently to mix.

Stuff the chiles equally with the fish mixture and place on a baking sheet.

Cover with foil and bake until completely heated through, about 15 to 20 minutes.

Reheat the sauce.

Serve hot with the sauce spooned over the chiles.

Prepare the tomato sauce.

Reserve covered off heat.

Prepare the roasted chiles.

With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Put the chiles on a plate and set aside.

Preheat the oven to 350°.

Heat the oil in a medium skillet and cook the onion and garlic until softened, 3 to 4 minutes.

Add the tomatoes and cook, stirring, until most of the juices cook away, 2 to 3 minutes.

Add the remaining ingredients and mix well.

Stuff each prepared chile with ½ cup of the turkey mixture.

Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until heated through, 20 to 25 minutes.

Reheat the sauce.

Pour about ¼ cup sauce on each of 4 serving plates.

Place 1 chile on each plate and serve hot.

Prepare the tomato sauce.

Reserve, covered, off heat.

Prepare the chicken.

Reserve.

Then, prepare the chiles.

With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Stuff each chile with about ½ cup of the reserved picadillo.

Reshape and secure the opening with toothpicks.

Put all but 1 tablespoon of the flour on a plate.

Dust the stuffed chiles with flour and reserve on a plate.

Beat the egg whites in a large bowl with an electric mixer or by hand until foamy.

Add the salt and beat to soft peaks.

Beat in the egg yolks, 1 at a time.

Beat in the reserved 1 tablespoon of the flour.

In a heavy medium skillet, heat about 1 cup of oil until hot (375°).

One at a time, dip the chiles into the egg batter to coat.

Place a chile gently into the hot oil with 2 wooden spoons or tongs.

Cook, turning once, until golden brown, about 2 minutes per side.

Drain on paper towels.

Repeat with remaining chiles.

Reheat the sauce.

Serve with the tomato sauce spooned over the chiles.

Prepare the tomato sauce.

Reserve, covered, off heat.

Prepare the beef filling.

Reserve.

Prepare the chiles.

Then, with a small, sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Stuff each chile with about ½ cup of picadillo.

Reshape and secure the opening with toothpicks.

Put all but 1 tablespoon of the flour on a plate.

Dust the stuffed chiles with flour and reserve on a plate.

Put the egg whites in a large bowl, and beat with an electric mixer or by hand until foamy.

Add the salt and beat to soft peaks.

Beat in the egg yolks one at a time.

Beat in the reserved 1 tablespoon of the flour.

In a heavy medium skillet, heat about 1 cup of oil until hot (375°).

One at a time, dip the chiles into the egg batter to coat.

Place a chile gently into the hot oil with 2 wooden spoons or tongs.

Cook, turning once, until golden brown, about 2 minutes per side.

Drain on paper towels.

Repeat with remaining chiles.

Serve with the tomato sauce spooned over the chiles.

Prepare tomato sauce and keep warm.

Prepare the chiles.

Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Stuff each chile with a quarter of the cheese.

Reshape and secure the opening with toothpicks.

Put all but 1 tablespoon of the flour on a plate.

Dust the stuffed chiles with flour and reserve on a plate.

Put the egg whites in a large bowl, and with an electric mixer (or by hand) beat until foamy.

Add the salt and beat to stiff peaks.

Beat in the egg yolks, at slow speed 1 at a time.

Beat in the reserved 1 tablespoon of the flour.

In a heavy medium skillet, heat about 1 cup of oil until hot (375°).

One at a time, dip the chiles into the egg batter to coat.

Place a chile gently with two wooden spoons or tongs into the hot oil.

Cook, turning once, until golden brown, about 2 minutes per side.

Drain on paper towels.

Repeat with remaining chiles.

Remove toothpicks.

Serve hot with the tomato sauce spooned over the chiles.

Position oven rack on upper third level.

Preheat oven to 350°.

Grease an 8-inch-square baking pan and line the bottom with parchment or waxed paper.

In a large bowl, mix the flour, baking powder, and salt.

Reserve.

In another bowl, using an electric mixer, beat the butter, oil, and sugar until fluffy.

Add the egg yolks.

Beat well.

Beat in the blended corn.

Add the dry ingredients and mix well.

In a separate bowl, beat egg whites to soft peaks.

Fold into the batter.

Turn the batter into the prepared pan and smooth the top.

Bake 30 minutes or until a tester inserted into the center comes out clean.

Let stand in the pan on a rack 10 minutes.

Cut into 4 squares and then cut each square from corner to corner into triangles.

Cut the kernels from the corn cobs, and scrape the cobs to release the corn milk.

Put in a bowl.

Stir in the milk and egg.

In another bowl, mix the flour, baking powder, and salt.

Stir the dry ingredients into the corn mixture and mix well.

In a medium nonstick skillet, heat the oil over medium heat.

Spoon about 2 tablespoons of batter into the oil to form a small pancake.

Repeat and cook about 3 pancakes at a time about 1 to 2 minutes on each side, or until golden brown.

Heat the oil over medium heat in a medium deep skillet, or wide saucepan.

Add the onion and oregano.

Cook, stirring, until the onion is softened, about 3 minutes.

Add the hominy and chicken broth.

Cook until the liquid is reduced to about 2 tablespoons, about 3 to 4 minutes.

Stir in the corn, poblanos, and salt.

Cook until the corn is tender, about 3 minutes.

Melt the butter in a large skillet over medium heat.

Add the onion and cook until softened, about 3 minutes.

Add the cabbage and cook, stirring, until wilted, 3 to 4 minutes.

Add the corn, jalapeño, and salt.

Cook, stirring frequently, until the corn is tender, about 3 minutes.