Huauzontle Patties, wrapped in egg, stuffed with cheese & served with Tomato Chili broth, vegeterian

Huauzontle Patties, wrapped in egg, stuffed with fresh cheese & served with Tomato Chili broth
Please allow me to share with you one of my favorite Mexican vegetarian dishes, which is called ‘Huauzontle Relleno’. This plant is a variety from the Amaranth family and in this recipe I will blanch it then stuff it with fresh ranchero cheese and cover it with egg wrapping and after pan fried serve it with a freshly made Tomato Chili broth.
General information:
Chenopodium nuttalliae is a species of edible plant native to Mexico.
It is known by the common name huauzontle and other variations of the name include ‘huauhzontle’, ’huanzontle’, and ‘guausoncle’.
The meaning of the word huauzontle is literally “hairy amaranth”, from the Nahuatl huauhtli ‘amaranth’ and tzontli ‘hair’.
Huauzontle can be prepared in many different ways including with Omelettes or other egg dishes, in mole or adobo sauces, in stews or soups and many other dishes
They can be steamed, blanched, boiled, sauteed, covered and deep fried, shallow fried or other culinary techniques can be applied to it.
Here the details for the recipe which I show in this video:
Ingredients:
300 g fresh Huauzontle (take of the stalks, and blanch them in boiling water with some salt for 2 minutes and after cool them off in ice water and strain all)
150 g fresh ranchero cheese
4 eggs for the wrapping (Seperate them, beat the egg white solid and fold the egg yolk back to it)
For the Tomato Chile Broth:
300 g tomato (Take away the stalk, cut in half and roast 2 minutes on each side on a comal pan)
30 g red onion (roast 2 minutes on a comal pan)
10 g garlic (roast 1 minutes on a comal pan)
20 g cold smoked Jalapeno pepper (chile chipotle), take easy seeds and vein
1 g smoked paprika
½ g ground black pepper
3 g salt
100 ml broth (vegetarian)
20 g fresh epazote herb
80 ml frying oil (to fry the stuffed Huauzontle)
Instructions:
To make the Tomato chile broth add all the pre prepared ingredients to the blender or food processor and after pass all through the strainer into a cooking pot, then add the fresh epazote and let all slowly cook for 5 minutes
To make the stuffed Huauzontle, take some of the cheese, mix some of the egg wrapping mixture with the blanched Huauzontle, cover the cheese with it and fry all for 2 minutes on each side with some oil
To serve add the Tomato chile broth to your plate and place the stuffed Huauzontle on top of it and garnish your plate

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