Olive Oil ExtV
Cheese, Mexican (2)
Oil, deep fry (3)
Make Tomato Broth (30 min - 15 min work)
- This can be done several days ahead.
Prep Huauzontle - (1-1/2 hr min) -
This can be done one day ahead.
- Chop TOMATOES fine, saving all the juice they're
- Chop ONION fine. Crush GARLIC and chop fine.
- Mix all Seasoning items.
- Heat Oil in a saucepan and stir in Onion mix. Fry
stirring until garlic starts to show color.
- Stir in Tomatoes including their juice. Stir in all
Seasoning items. Simmer for at least 15 minutes. Simmer
uncovered if needed to get the consistency you want (it should
be quite liquid). Some cooks purée the broth.
Form Patties - (25 min) -
This can be done hours ahead, or the evening before and refrigerated.
- Rinse HUAUZONTLE and strip all the flower buds from the
stems. Take care no stems or leaves or spoiled strings of buds are
included. This is tedious, do it sitting down at a table, with a
- Bring plenty of water to a boil, dump the Huauzontle Buds
into the water, bring to a boil and simmer for about 15 minutes.
- Drain and wring out as dry as you can. Refrigerate if keeping
Deep Frying - (45 min)
- Cut Cheese into strips about 1/3 inch thick, 3/4 inch
wide and 1-1/2 inches long.
- Set out a plate with Flour ("all purpose" is fine) for
rolling the patties in.
- Take a small handful of Huauzontle and squeeze out any
excess water. Place a piece of Cheese on it. Squeeze out
another portion of the Huauzontle, place it over the cheese
to cover, and mold it all into a patty. You'll have to massage it
quite firmly to get it to hold together.
- Roll Patties in flour to coat lightly. Shake off excess
Serving - (15 min)
- Get everything ready. There must be no hesitation or distractions
during the frying step.
- Have a shallow ladle ready for ladling oil over patties.
- Have a draining rack ready large enough to accommodate all your
- Have ready some means to lift the patties out of the batter and
into the oil. Neither tongs nor turners work really well, but
that's what we've got. Lifting up with a turner, then picking
off with tongs and lowering into oil can work.
- Have ready a slotted turner or similar to lift patties out of the
oil to the draining rack.
- Separate EGGS into whites and yolks. Make sure there isn't
even a dot of yolk in the whites. Add Salt to the yolks.
- In a deep iron skillet or similar, heat Oil about 5/8
inch deep to 350°F/177°C. The skillet needs to be large
enough to fit two or three patties with space to work the ladle.
- While oil is heating, beat Egg Whites very stiff, then
beat in Egg Yolks. This batter is a unstable, so it can't
be made ahead.
- Working just 2. or at most 3, at a time, dip Patties
into Egg Batter to coat completely and fairly thickly, then
set them into the Hot Oil. Immediately start ladling oil over
the Patties, very gently at first, then vigorously as the batter
stiffens. Don't let the oil get too hot, you need the inside hot
before the outside gets too brown. As soon as the patties are
lightly browned on top and medium browned on the bottom, remove
them to paper towels on a draining rack.
Here we have several option. For option 2 and 3, the Patties
and Tomato Broth could even be refrigerated overnight.
- Serve as is: For this method you need to have the
Tomato Broth fully hot before you start frying, and will need
individual dishes, preferably heated. Place a ladle of hot Tomato
Broth in a dish and place one or two Huauzontle patties, still hot
from frying, over the broth. Get it out on the table immediately.
- Warmed in Broth: This method gives you more time.
Pour about 3/4 inch of the Broth into a shallow stovetop
casserole or similar. Arrange the Patties in the pan and
bring up to a simmer. Simmer until well warmed through, about 5
minutes, or 8 minutes if refrigerated. Ladle some broth on each
plate and plunk a Patty in it. Serve hot. Even more convenient,
you can do this in an electric frying pan set to just simmer.
- Oven Heating: Personally, I think this method
gives the best results. Use tiny casseroles or similar ovenproof
dishes. Spoon out a ladle of Broth into each and place one or two
Patties on top. Lightly cover with foil and put into a
350°F/175°C oven. Let bake until about 175°F/80°C
in the center. Remove the foil when about half way. Set out on the
table in the baking dish.