Posts tagged Source Article
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?
Roselle hibiscus marinated roast leg of lamb: Carnero en marinada de jamaica
Aug 8th
This is a bright, beautiful spring dish. Roasted baby vegetables are a perfect accompaniment, along with a full bodied red wine.
Ingredients
6 large cloves garlic, peeled½ teaspoon black peppercorns, crushed1 cup dried jamaica4 cups water2 sprigs fresh rosemary1 bay laurel leaf2 tablespoons sugar1 leg of lamb, 6-8 pounds2 tablespoons olive oilsalt and pepper to taste
Smash 3 of the garlic cloves with a wide knife. Place them, with the peppercorns, jamaicaand water, in a large pot and bring to a boil. Remove from heat, add rosemary, bay leaf and sugar, and let the marinade steep for 30 minutes. It should be cool.
Place the lamb in a nonreactive container, pour the marinade over, cover and marinate in the refrigerator for 8-12 hours.
Preheat oven to 450°.
Remove the lamb from the marinade, reserving marinade. Thinly slice the remaining 3 cloves of garlic. Make cuts in the surface of the lamb and insert a slice of garlic into each cut. Rub the surface of the lamb with olive oil, and season with salt and pepper.
Place the lamb, uncovered, in the oven and immediately lower the temperature to 350°. Roast until a meat thermometer registers 125°, or longer if well done meat is desired. Cover the lamb with a foil tent and let it rest for about 15 minutes.
Strain the marinade into the roasting pan and boil until reduced to 1 ½ cups or thick enough to coat a wooden spoon. Serve this sauce with the lamb. Serves 6-8.
Link to source article
Mexican roselle hibiscus: Cooking with jamaica
