Instructions: Trim fat from steak and simmer on low heat in broth until fork tender, 30-45 minutes. (Longer cooking makes the steak easier to shred.) Roast poblano pepper 3-4 inches from heat with oven set to broil. Turn s sides brown, about every 2 minutes. Remove from oven and place in sealable plastic bag, and allow to steam for 15 minutes. Remove roasted peppers from bag and peel away blistered skin. Slit down one side, lengthwise, and remove seeds. Remove steak from broth. Shred steak, pulling apart with 2 forks. (Broth can be saved and refrigerated or frozen for a soup base.)

Stir 1/4 cup Salsa Picante into shredded beef. Stuff each roasted pepper with 2 tablespoons shredded beef mixture and 2 thin slices of cheese. Pinch stuffed pepper together and roll in flour. For batter, beat yolks; mix in flour and salt. Beat whites until stiff and fold into yolk mixture. Coat peppers; fry in 1 1/2 inches preheated oil. Cook 3 minutes per side, turning carefully with 2 spatulas. To serve, place fried relleno in center of plate. Border with 2 tablespoon each of the Salsa Picante and Salsa Verde sauces. Garnish with shredded lettuce, tomato and ripe olives.

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