Huauzontles Cakes With Pasilla Chile Sauce
By Abigail Garcia
Huauzontles, also called Huazontles or Cuazontles, are a native plant to Mexico. Their scientific name is Chenopodium nuttalliae. Huauzontles have a very thick main stem, oval leaves -that aren’t eaten- and thinner stems filled with edible green flowers that resemble broccoli or rapini, but are much more smaller and delicate. They are now available in many Latino and international stores.
Ingredients:
- 2 pounds of huauzontles
- 6 dry pasilla chiles
- 3 plum tomatoes
- 1/2 onion, roughly chopped
- 3 cloves of garlic
- 0 pinch of salt
- 1/8 teaspoon ground cumin
- 6 Panela or oaxaca cheese, cubed
- 11/2 cup flour for dredging
- 4 egg whites
- 2 egg yolks
Directions:
- With kitchen shears or scissors, take the huauzontle seeds off the sprigs, leaving some of the young leaves to give the mixture more consistency.
- Wash them well in cold water and put them in boiling water, with ¼ of the onion, garlic and salt, for 20 minutes. Drain all ingredients well.
- Meanwhile, beat the egg whites until stiff peaks form and then add the yolks and continue beating.
- Once they are cool, take a handful of huauzontles and squeeze out the liquid. Place 3/4 inch cube of cheese on top, then take another handful and squeeze them together to smoosh the cheese in the middle. Carefully dredge the tortita in the flour and dust on both sides. Dip in the egg, letting excess drip.
- Immediately fry them with hot oil until they are golden brown on both sides (they will flatten a little).
- Take them out and drain the excess oil in a paper towel.
For the Sauce:
- Boil the 6 pasilla chiles (without the seeds) with 3 tomatoes, ¼ onion and the cumin.
- Strain the mixture and process in a blender.
- Transfer to a saucepan with a tablespoon of oil, until it thickens a little, about 5 minutes.
Serve over the cakes.
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