Put the chiles over a medium hot griddle and let the skins blister and burn.
Turn the chiles so they do not burn through. Wrap the chiles in a damp cloth
or paper towel. Leave about 20 minutes. The burned skins will then flake
Make a slit in the side of each chile and remove the seeds and veins. Be
careful to leave the top of the chile around the base of the stem intact.
Coat the chiles with flour and stuff them with the Picadillo meat mixture.
Beat egg whites until stiff but not dry, add a dash of salt and fold in
the beaten egg yolks. Cover the chiles with the egg mixture and fry in hot
oil until brown.