Huauzontle Cakes with Pasilla Chile Sauce
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Yields 6 Servings
Ingredients
- 2 pounds of huauzontles
- 6 dry pasilla chiles
- 3 plum tomatoes
- 1/2 onion, roughly chopped
- 3 cloves of garlic
- 0 pinch of salt
- 1/8 teaspoon ground cumin
- 6 Panela or oaxaca cheese, cubed
- 11/2 cup flour for dredging
- 4 egg whites
- 2 egg yolks
Instructions
- With kitchen shears or scissors, take the huauzontle seeds off the sprigs, leaving some of the young leaves to give the mixture more consistency.
- Wash them well in cold water and put them in boiling water, with ¼ of the onion, garlic and salt, for 20 minutes. Drain all ingredients well.
- Meanwhile, beat the egg whites until stiff peaks form and then add the yolks and continue beating.
- Once they are cool, take a handful of huauzontles and squeeze out the liquid. Place 3/4 inch cube of cheese on top, then take another handful and squeeze them together to smoosh the cheese in the middle. Carefully dredge the tortita in the flour and dust on both sides. Dip in the egg, letting excess drip.
- Immediately fry them with hot oil until they are golden brown on both sides (they will flatten a little).
- Take them out and drain the excess oil in a paper towel.
For the sauce:
- Boil the 6 pasilla chiles (without the seeds) with 3 tomatoes, ¼ onion and the cumin. Strain the mixture and process in a blender. Transfer to a saucepan with a tablespoon of oil, until it thickens a little, about 5 minutes.