Ingredients with Measurements:
- 1 bunch of huauzontle (about 1 lb)
- 1/2 cup of all-purpose flour
- 1/2 cup of cornmeal
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1/2 cup of water
- 2 cups of vegetable oil (for frying)
- 1 cup of salsa verde
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot for frying
- Tongs
- Paper towels
Step-by-step instructions:
1. Rinse the huauzontle under cold water and remove the leaves from the stems. Discard the stems and chop the leaves into small pieces.
2. In a large bowl, mix together the flour, cornmeal, salt, and baking powder. Add the water and stir until a thick batter forms.
3. Heat the vegetable oil in a large pot over medium-high heat. Once the oil is hot, use tongs to dip the huauzontle leaves into the batter, making sure they are coated evenly.
4. Carefully drop the battered huauzontle leaves into the hot oil and fry until golden brown, about 2-3 minutes. Use tongs to remove the huauzontle from the oil and place them on a paper towel-lined plate to drain excess oil.
5. In a small bowl, mix together the salsa verde, chopped onion, and chopped cilantro.
6. To assemble the tacos, place a few fried huauzontle leaves on a warm tortilla and top with a spoonful of salsa verde mixture. Squeeze a wedge of lime over the top and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 8 tacos
Nutritional information:
- Calories: 235
- Fat: 15g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Huauzontle can be substituted with spinach or kale
- All-purpose flour can be substituted with gluten-free flour
- Salsa verde can be substituted with red salsa or pico de gallo
Variations:
- Add cooked chicken or beef to the tacos for a heartier meal
- Top the tacos with crumbled queso fresco or cotija cheese for extra flavor
Tips and tricks:
- Make sure the oil is hot enough before frying the huauzontle to ensure a crispy texture
- Use tongs to handle the hot huauzontle leaves to avoid getting burned
- Serve the tacos immediately to prevent them from getting soggy
Storage instructions:
- Store leftover huauzontle and salsa verde separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the huauzontle, place them on a baking sheet and heat in the oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the tacos on a colorful plate or platter for a festive presentation
- Garnish with additional chopped cilantro or sliced jalapeños for extra flavor and color
Pairings:
- Serve the tacos with a side of Mexican rice and refried beans for a complete meal
- Pair with a cold Mexican beer or a margarita for a refreshing drink
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out
- If the huauzontle leaves are not crispy enough, increase the frying time by 1-2 minutes
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the huauzontle from absorbing too much oil
- Use a thermometer to check the oil temperature and avoid overheating
Food history:
- Huauzontle is a traditional Mexican vegetable that has been used in cooking for centuries. It is similar to amaranth and is often used in dishes like soups, stews, and tacos.
Flavor profiles:
- The huauzontle has a slightly bitter and nutty flavor, while the salsa verde is tangy and spicy.
Serving suggestions:
- Serve the tacos as a light lunch or dinner, or as a party appetizer.
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Region: Mexican