Battered Huauzontles in Tomato Sauce
Huauzontle clusters filled with cheese, battered and fried, served in a red tomato sauce with a side of rice and refried beans.
75 min
Mexicana
2 servings
The story behind
Huauzontles are a treasure of traditional cuisine that requires patience and care. I love the presentation in this dish, where the battered cluster stands out against the tomato sauce, accompanied by the classic garnish of rice and beans with cheese. It is a dish that evokes the flavors of the countryside and the dedication of home cooking, offering a unique texture and deep flavor.
Instructions
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1Clean the huauzontles by removing the thick stems. Wash and boil them in salted water until tender. Drain well.
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2Form small patties with the huauzontles, placing a piece of cheese in the middle, squeezing firmly so they stay together.
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3Coat each patty in flour. Whisk egg whites until stiff peaks form, then fold in the yolks for the batter.
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4Dip the huauzontles into the egg batter and fry in hot oil until golden brown. Drain on paper towels.
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5For the sauce: Blend the tomatoes with garlic and onion. Fry the sauce in a bit of oil and season with salt. Let it thicken slightly.
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6Serve on a plate with a base of tomato sauce, place the battered huauzontle on top, and side with white rice and a portion of refried black beans with cheese.
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7Drizzle a bit more hot sauce over the huauzontle just before serving.
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