Huauzontle Patties

This recipe is divided into segments, each of which can be a do-ahead break point, and even serving can be delayed. See Photo Gallery and Comments for details.

1. Chop TOMATOES fine, saving all the juice they're packed in.
2. Chop ONION fine. Crush GARLIC and chop fine. Mix.
3. Mix all Seasoning items.
4. Heat Oil in a saucepan and stir in Onion mix. Fry stirring until garlic starts to show color.
5. 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.

6. 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 beer.
7. Bring plenty of water to a boil, dump the Huauzontle Buds into the water, bring to a boil and simmer for about 15 minutes.
8. Drain and wring out as dry as you can. Refrigerate if keeping overnight.

8. Cut Cheese into strips about 1/3 inch thick, 3/4 inch wide and 1-1/2 inches long.
9. Set out a plate with Flour ("all purpose" is fine) for rolling the patties in.
10. 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.
11. Roll Patties in flour to coat lightly. Shake off excess flour.

11. 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 patties.
    • 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.
12. 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.
13. 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.
14. 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.

1. 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.
2. 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.
3. 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.