Mix the beef with the cinnamon, thyme, pepper, and garlic.

Heat the oil in a frying pan and cook the meat until it is slightly cooked.

Now brown in the pan the onion for 2 minutes and add the tomato, cook for 5 more minutes.

Return the meat to the frying pan and mix, continue cooking. Add the plantain, stir, cover and simmer for 15 minutes.

Add raisins and almonds, cook for 5 more minutes and remove from heat.

Burn the poblano peppers in a comal or directly in the fire until they are totally black. Place in a bag and let them sweat for 5 minutes. Remove the chiles from the bag, peel and wash them.

Make an incision in the middle of each chile to fill them and remove the veins and seeds. Place in a deep bowl with water, salt and vinegar and allow to sit for 15 minutes.

Fill each chili with the minced filling.

Beat the egg whites until stiff, add the yolks and finish beating.

Prepare a frying pan with oil to fry, a plate with the beaten eggs and another plate with the flour.

Pass each chili through the egg, then through the flour and then fry in the oil until they are lightly browned.