Chiles Rellenos

Ingredients

• 6 poblano chiles
• 8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack
• 1 1/2 cups all-purpose flour, plus more for dredging
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cumin
• 1 teaspoon fine salt, plus more for sprinkling
• 1 (12-ounce) bottle or can lager-style beer
• Vegetable oil, for deep-frying
• Mexican Tomato Sauce, warm, recipe follows
• 2 pounds ripe tomatoes, cored and roughly chopped
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh coriander (cilantro)
• 1 serrano chile (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)