MexicanHuauzontles capeados
Battered cheese-stuffed greens
Huauzontles capeados: Mexican Lenten greens stuffed with cheese, battered and served in tomato broth
In central Mexico, Lent and Holy Week bring meatless Fridays, and huauzontles capeados are a beloved vigil dish. Huauzontle is a leafy, broccoli-like green with tiny seed buds; little bundles of the blanched sprigs are pressed around a piece of fresh cheese, dipped in fluffy egg batter, fried and then simmered briefly in a light tomato and chile broth. If you can't find huauzontle, use tenderstem broccoli tips or quelites. Queso fresco is usually made with animal rennet, so choose a vegetarian one if needed. Chef's tip: squeeze the blanched greens very dry, as wet greens make the batter slide off.
- Prep
- 40 min
- Cook
- 35 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 380 kcal
Ingredients
For the bundles
- 1 ⅛ lb huauzontles or tenderstem broccoli tipsthick stalks removed
- 7 oz queso fresco or Oaxaca cheese (vegetarian if needed)in 8 fingers
- 4 tbsp plain flourfor dusting
- 4 eggsseparated
- ½ tsp salt
- 1 ¼ cups vegetable oilfor shallow frying
For the broth
- 1 ⅓ lb ripe tomatoes
- ½ onion
- 2 cloves garlic
- 1 tbsp oil
- 1 ¾ cups water
- 1 tsp salt
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Method
0/6 doneStep 1: Blanch 1 ⅛ lb huauzontles or tenderstem broccoli tips in boiling salted water for 3 minutes, drain, cool and squeeze firmly in a clean cloth until dry.
5 minStep 2: For the broth, blend 1 ⅓ lb ripe tomatoes, ½ onion, 2 cloves garlic and 1 dried guajillo or chile de árbol (soaked in hot water for 10 minutes) until smooth. Fry in 1 tbsp oil for 5 minutes, then add 1 ¾ cups water and 1 tsp salt and simmer for 10 minutes.
15 minStep 3: Divide the greens into 8 portions. Press each around a finger of 7 oz queso fresco or Oaxaca cheese (vegetarian if needed) into a compact bundle, then dust all over with 4 tbsp plain flour.
Step 5: Heat 1 ¼ cups vegetable oil in a frying pan to 350°F. Dip each bundle in the batter to coat, then fry for 2 minutes a side until puffed and golden. A common mistake is over-crowding the pan, which makes the batter greasy and flat.
12 minStep 6: Drain on kitchen paper, then slip the bundles into the simmering broth for 2–3 minutes, until the cheese starts to melt. Serve with rice and tortillas.
3 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Carbs
- 18 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huauzontles capeados take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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