Put the poblano chiles on direct fire until they have a burnt appearance on both sides. Remove from fire y put them inside a plastic bag. Close the bag and let them sweat for 15 minutes.

Take 2 pieces of panela cheese and place them inside each of the chiles, sticking the cheese to the “walls”. Then add the shredded beef and close them with a toothpick.

To make the tomato broth: Roast the tomatoes, the onion and garlic in a pan. Remove y liquate. Drain the sauce and set aside.

Add Sabrosano oil and the drained sauce in a medium pot. Season with marjoram and thyme and let it simmer for 10 minutes.

Add 3 tablespoons of breadcrumbs , mix, then add the chicken soup. Let it all boil for 15 minutes at medium fire, stirring occasionally.

Heat more Sabrosano oil in a large pan.

Meanwhile, whisk the egg whites and add egg yolks one by one. Whisk for some more minutes. Pass each filled chile through the flour, then through the beaten eggs and fry them in the pan with Sabrosano. Drain excess oil with napkins.

Dip the chiles in the tomato broth and boil for 2 minutes.

Remove the chiles from the tomato broth, and serve in a plate adding the sauce.