Huauzontles in tomato sauce (Huauzontles con salsa de jitomate)

(waw-zontlay) Another interesting vegetable; indeed in Mexico many dishes are prepared with this plant, which can be eaten in salads, with a pasilla chile sauce, or beef fillets, the supreme huauzontle, and many other authentic mexican recipes. It is said that, during the reign of the Aztec Emperor Moctezuma, just before the spanish conquest, the huauzontle was, along with the amaranth the fourth most important cultivated crop... Several people paid tribute to the Aztec empire in huauzontle. But after the arrival of the Spanish, its cultivation and consumption was outlawed, continuing only in remote areas.

This is another example of the long list of edible plants that Mexico has contributed to the collective worldwide knowledge, along with corn, beans, chiles, peanuts, avocados, red tomatoes, pumpkin, vanilla and cocoa. Almost the whole plant from the huauzontle can be eaten; its leaves, its branches, flowers and seeds. Although as a dish it is eaten all over Mexico, it is more common in the Midwest, especially in the states of Tlaxcala, State of Mexico and southern Mexico City.

| Yield: 4 servings | Preparation: | Cooking time: | Total time: | | by:

Recipe for Huauzontles in tomato sauce


* 1 large bunch fresh huauzontles
* 1/2 lb. panela cheese
* 1 cup flour
* 3 eggs
* 1 lb. red tomatoes
* 2 garlic cloves
* 1/2 onion
* 1 cinnamon stick
* 1/4 cup Oil
* 1 piece of tequesquite
* Salt to taste


1) Wash the huauzontles then put them in boiling water, with a piece of tequesquite. When cooked and cooled down, take them out and drain them by squeezing with your hands, branch by branch so they do not break apart.

2) Take one or two branches and place a piece of cheese in the center and turn trying to squeeze the huauzontles and make them cover all the cheese, then carefully roll these "cakes" in flour, being careful not to break or split apart the huauzontle branches.

3) Meanwhile separate the whites from the yolks of the eggs, beat the egg whites until stiff, then add back the yolks and stir until blended well. One by one the huauzontle cakes are dipped in the beaten eggs and then immediately fry them in butter or hot oil, being careful when flipping them to not break them.

4) After this, we blend the red tomatoes with onion and garlic, simmer this tomato sauce until its color and texture changes; add water if necessary, add cinnamon, salt and a pinch of sugar. Let the sauce simmer, so it reduces until it reaches the desired consistency.

Serve these huauzontle cakes, covered with the tomato sauce...