Huauzontles Enchiladas Recipe

Ingredients with Measurements:
- 1 lb. of huauzontles
- 1 cup of all-purpose flour
- 1 cup of chicken broth
- 1 cup of vegetable oil
- 1 cup of queso fresco, crumbled
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- 1/4 cup of chopped jalapeño peppers
- 2 garlic cloves, minced
- 1 tsp. of ground cumin
- Salt and pepper to taste
- 12 corn tortillas

Special Equipment Needed:
- Large pot
- Skillet
- Blender
- Baking dish

Step-by-Step Instructions:

1. Rinse the huauzontles and remove the leaves from the stems. Discard the stems and chop the leaves.

2. In a large pot, bring water to a boil and add the huauzontles. Cook for 5 minutes, then drain and rinse with cold water.

3. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and jalapeño peppers. Cook for 5 minutes or until the onion is translucent.

4. Add the huauzontles to the skillet and stir to combine. Season with cumin, salt, and pepper. Cook for 5 minutes or until the huauzontles are tender.

5. Preheat the oven to 350°F.

6. In a blender, combine the chicken broth and flour. Blend until smooth.

7. In a skillet, heat the chicken broth mixture over medium heat. Stir constantly until the mixture thickens.

8. Take a tortilla and fill it with the huauzontles mixture. Roll it up and place it seam-side down in a baking dish. Repeat with the remaining tortillas.

9. Pour the chicken broth mixture over the enchiladas and sprinkle with crumbled queso fresco.

10. Bake for 20 minutes or until the enchiladas are heated through and the cheese is melted.

11. Garnish with chopped cilantro and serve hot.


- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings

Nutritional information:
- Calories: 430
- Fat: 24g
- Carbohydrates: 39g
- Protein: 16g

Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or goat cheese.
- Jalapeño peppers can be substituted with serrano peppers or poblano peppers.

Variations:
- Add cooked shredded chicken or ground beef to the huauzontles mixture for a meaty version.
- Use green enchilada sauce instead of the chicken broth mixture for a different flavor.

Tips and Tricks:
- To make the huauzontles easier to chop, blanch them in boiling water for a few minutes.
- Warm the tortillas in the microwave or on a skillet before filling them to prevent them from breaking.
- Use toothpicks to keep the enchiladas rolled up while baking.

Storage Instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.

Presentation Ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
- Garnish with chopped tomatoes and avocado for a fresh touch.

Garnishes:
- Chopped cilantro
- Chopped tomatoes
- Sliced avocado

Pairings:
- Mexican rice
- Refried beans
- Guacamole

Suggested Side Dishes:
- Mexican street corn
- Grilled vegetables
- Cucumber salad

Troubleshooting Advice:
- If the chicken broth mixture is too thick, add more chicken broth to thin it out.
- If the tortillas break while rolling them, warm them up more or use two tortillas per enchilada.

Food Safety Advice:
- Make sure the huauzontles are thoroughly cleaned before cooking.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking.

Food History:
- Huauzontles are a traditional Mexican ingredient that have been used for centuries in dishes like enchiladas and soups.

Flavor Profiles:
- The huauzontles have a slightly bitter taste that is balanced by the spicy and savory flavors of the filling and sauce.

Serving Suggestions:
- Serve the enchiladas with a side of rice and beans for a complete meal.

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Region: Mexican

Taste: Savory, Spicy, Tangy, Herbal, Earthy