| Huauzontle is a Mexican vegetable, that | | | | the thick stems. Boil huauzontle flowers in salty |
| somewhat resembles broccoli although the stems | | | | water till soft, around 15 minutes and rinse with |
| and flowers are much thinner. Huauzontle is | | | | cold water. |
| typically prepared in a manner similar to spinach or | | | | 2. Burn chilies, garlic, and tomatoes on a flat pan |
| broccoli although I like the above method much | | | | (only if using fresh tomatoes). Boil all the burned |
| better. Try it if you can find it:-) | | | | ingredients in a pot for about 10 minutes adding |
| Ingredients: | | | | salt and pepper for taste. I also added some red |
| A handful of huauzontles (see description below) | | | | wine but it's optional. I just add wine to anything I |
| 5 chiles guajillo (dried) | | | | can:) Add to a mixer and mix into a sauce adding |
| 3 chiles de arbol (dried) | | | | some chicken broth for consistency. |
| 1-2 chiles jalapeno (fresh) | | | | 3. In a bowl, beat the whites of the eggs and add |
| 1 medium garlic clove | | | | the yolks. |
| 5 ripe red tomatoes (or whole canned tomatoes) | | | | 4. Form huauzontles into balls the size of your |
| 1/3 cup chicken broth | | | | palm. Place thin stripes of Oaxaca cheese inside of |
| 100 gr. Oaxaca cheese | | | | the balls and cover with the egg mixture. On a |
| 3 eggs | | | | non-stick pan, fry the balls in canola oil for about 5 |
| Canola oil | | | | minutes till the egg is lightly browned. |
| Preparation: | | | | 5. Serve hot with the sauce. |
| 1. Wash hauzontle and separate the flowers from | | | | |