Posts tagged Pasilla Chile
Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Aug 14th
Fresh huazontle with dried pasilla chiles
© Daniel Wheeler, 2010
This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli.
Ingredients For the dough:
3 cups plus 2 tablespoons flour1 teaspoon salt2 ½ sticks cold butter, cut into ½ inch chunks2/3 cup ice water
Mix the flour and salt. Add the butter and cut it in with a pastry blender, or pulse in a food processor, until the butter is the size of small peas.
Add the ice water and mix just until a dough forms. Do not overmix.
Divide the dough into 2 balls, flatten into discs, and wrap each in plastic wrap. Refrigerate for 1-2 hours.
For the tart:
3 cups huazontle bud clusters (the tops, with stems and leaves removed)4 ounces pasilla chiles, seeds removed, soaked in hot water until soft2 garlic cloves, chopped¼ cup mild olive oil½ cup chopped onionsalt and pepper to taste6 ounces sliced queso fresco, or use fresh mozzarella (not regular)1 egg yolk, lightly beaten
Cook the huazontles in boiling water until tender. Drain and set aside.
In a blender, puree the chiles with the garlic and just enough of the chile soaking water to move the blades. The puree should be thick.
In a large skillet, heat the oil, add the onion and sauté until soft. Add the chile puree and continue cooking over low heat for 10 minutes, stirring frequently. Add the cooked huazontles and salt and pepper to taste. Cook for another 5 minutes. Remove from heat and allow to cool.
Roll out one of the dough discs on a floured surface and place it in a 9 inch pie pan.
Fill with ½ of the huazontle mixture. Place the sliced cheese on it, and add the remaining huazontle mixture. Roll out the second dough disc and cover the tart, pressing the edges together.
Brush the surface of the dough with the egg yolk and prick it in a few places with a fork.
Let the tart rest in the refrigerator for 1 hour. Bake at 350°F for 20-30 minutes or until golden brown. Serve hot. Makes 6 main dish size wedges.
Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?
Mexican huazontle croquettes: Tortitas de huazontle
Aug 8th
Flour, eggs and huazontle become delicious tortitas
© Daniel Wheeler, 2010
I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexican cuisine. They can be served with a simple tomato sauce or with a pasilla or tomatillo sauce.
Ingredients
1 pound huazontle bud clusters (the tops, with stems and leaves removed)1 pound rice, cooked and allowed to cool4 ounces queso seco, finely crumbled (or use a hard feta)Flour as necessary3 eggs, separatedvegetable oil for fryingtomato, tomatillo or pasilla chile sauce for serving
Steam the huazontle for 20 minutes, cool and gently press out excess water, between paper towels, being careful not to break up the bud clusters.
Mix the cooked rice with the cheese. Open the huazontle clusters and stuff them with the rice and cheese mixture. Press some flour into the outside of each cluster. This will help the batter adhere and hold the cluster together.
Beat the egg whites until stiff peaks form, then fold in the lightly beaten yolks.
Heat enough oil to completely cover the tortitas. When hot, dip each tortita into the egg batter and fry in the hot oil, turning once, until light golden brown.
Drain on paper towels and serve in bowls with your sauce of choice. Serves 4-6.
Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?
