Huazontles Rellenos

Huazontle (also spelled huaucontle and huancontle) is an herb or weed depending on your taste and point of view.  While it grows over much of North America, it is most common in Central México where today's dish originated.  It is sometimes called Mexican broccoli; a name that I don't think fits very well.

Preparation begins by striping the main stalk.

The herb is then boiled in salted water for about 5 minutes.

The cheese was made by a local cheese maker.  It is an easy melting cheese with more taste than Chihuahua cheese which is usually used for quick melting.

While the huazontles are cooking, Adriana begins slicing the cheese in into strips.

This story was shot on 16 Sept, Mexican Independence Day, so Adriana has decorated her nails with the Mexican flag.

She prepares an egg batter by beating eggs whites until they are very stiff.  Then the yokes are stirred in. She adds some flour with salt and a little garlic power.  This will make a thicker batter that will adhere to the herb patties better.

After the boiled herb has cooled and drained, Adriana begins forming a patty by tightly squeezing a small handful.  Then she lays in a slice of cheese and a sprinkle of minced onion.

This is topped with another layer of the herb and tightly squeezed.

The patties are dipped in the batter and fried in olive oil until golden brown.

Diced onion is sautéed in olive oil until translucent.  Then tomato puree is added and brought to a boil to form a sauce.

The huazontle patties are reheated in the sauce before serving.

I enjoyed this dish, but found it a bit of a nuisance to eat because of the little stems that had to be picked out like fish bones.  I think I would like this better prepared with spinach.

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