Ingredients with Measurements:
- 1 lb. huauzontles, trimmed and washed
- 1 lb. cherry tomatoes
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro leaves, chopped
Special equipment needed:
- Baking sheet
- Parchment paper
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Spread the cherry tomatoes on the baking sheet and drizzle with 2 tbsp. olive oil.
4. Roast the tomatoes for 20-25 minutes or until they are soft and slightly charred.
5. In a large pot, bring salted water to a boil.
6. Add the huauzontles and cook for 5-7 minutes or until they are tender.
7. Drain the huauzontles and rinse them under cold water.
8. In a large skillet, heat the remaining olive oil over medium heat.
9. Add the minced garlic and cook for 1-2 minutes or until fragrant.
10. Add the huauzontles to the skillet and toss to coat them with the garlic oil.
11. Season with salt and black pepper.
12. Transfer the huauzontles to a serving platter.
13. Top with the roasted tomatoes, crumbled cotija cheese, and chopped cilantro.
Preparation time: 15 minutes
- Cooking time: 30 minutes
- Oven temperature: 400°F
- 4 servings
- Calories: 230
- Fat: 18g
- Carbohydrates: 13g
- Protein: 6g
Substitutions for ingredients:
- Huauzontles can be substituted with broccoli rabe or kale.
- Cotija cheese can be substituted with feta or queso fresco.
- Add sliced jalapeños for a spicy kick.
- Use roasted red peppers instead of cherry tomatoes.
- Top with toasted pumpkin seeds for added crunch.
Tips and tricks:
- Make sure to trim the tough stems off the huauzontles before cooking.
- Rinse the huauzontles under cold water after cooking to stop the cooking process and preserve their bright green color.
- Use a high-quality olive oil for the best flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the huauzontles and roasted tomatoes in a skillet over medium heat until warmed through.
- Serve on a large platter for a family-style meal.
- Garnish with additional cilantro leaves and cotija cheese.
- Additional cilantro leaves
- Toasted pumpkin seeds
- Serve with grilled chicken or steak for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- If the huauzontles are tough, increase the cooking time by 1-2 minutes.
- If the tomatoes are not charred enough, broil them for an additional 1-2 minutes.
Food safety advice:
- Make sure to wash the huauzontles thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
- Huauzontles are a traditional Mexican vegetable that have been used in cooking for centuries.
- The huauzontles have a slightly bitter and earthy flavor, while the roasted tomatoes add sweetness and acidity. The cotija cheese adds a salty and tangy flavor, and the cilantro adds freshness.
- Serve as a side dish or as a vegetarian main dish.
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