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Tortitas de coliflor
Cauliflower in egg batter
Tortitas de coliflor: cheese-stuffed cauliflower in egg batter, fried and simmered in tomato-guajillo sauce
MexicanCuaresma, the six weeks of Lent, is cauliflower season in the markets of Puebla and Mexico City, and cooks turn the florets into these puffy capeados: each piece stuffed with a little cheese, dipped in whisked egg, fried until golden and then bathed in a brick-red sauce of tomato and guajillo chilli. They come to the table with white rice and a stack of tortillas. Queso Oaxaca and panela are often made with animal rennet, so pick a vegetarian melting cheese if needed. Chef's tip: dust the florets with flour before the batter so it clings rather than slides off.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cauliflower
- 1 cauliflowerabout 800 g, cut into large florets
- 5 ½ oz queso Oaxaca or vegetarian mozzarellacut into small sticks
- 1 ¾ oz plain flour
- 4 eggsseparated
- ½ tsp salt
- 1 ¼ cups vegetable oilfor frying
For the sauce
- 3 dried guajillo chilliesstemmed and seeded
- 1 clove garlic
- 1 ¼ cups water
- 1 tbsp vegetable oil
- ½ tsp salt
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Method
0/6 doneStep 1: Boil the 1 cauliflower in salted water for 4–5 minutes until just tender but still firm. Drain and cool completely on a cloth.
10 minStep 2: Soak the 3 dried guajillo chillies in hot water for 15 minutes, then blend with 4 ripe tomatoes, ¼ white onion, 1 clove garlic and 1 ¼ cups water until smooth. Fry in 1 tbsp vegetable oil over a medium heat for 10 minutes until darker and thickened; season with ½ tsp salt and keep at a simmer.
25 minStep 3: Push a stick of 5 ½ oz queso Oaxaca or vegetarian mozzarella into the gaps of each floret, then roll each one in the 1 ¾ oz plain flour and tap off the excess.
8 minStep 5: Heat the 1 ¼ cups vegetable oil to 350°F in a deep pan. Dip florets in the batter and fry a few at a time for 2 minutes per side until puffed and golden. A common mistake is crowding the pan, which drops the heat and gives greasy, flat batter.
12 minStep 6: Drain on paper, then simmer the florets in the sauce for 3 minutes and serve.
3 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Carbs
- 20 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tortitas de coliflor take?
- About 55 minutes in total: 25 minutes to prepare and 30 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 cauliflower?
- Broccoli, same weight.
- What can I use instead of queso oaxaca or vegetarian mozzarella?
- Provolone or a mild cheddar, same amount.
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