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You are here: Home » Vegetarian

Huauzontles Patties Recipe

Published: Jun 10, 2015 · Updated: Aug 20, 2019 by Mely Martínez

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I learned how to cook huauzontles from my husband’s aunt Isabel, when I was just a newlywed, about 3 decades ago.  Aunt Isabel was a cooking instructor for many years in the state of Veracruz until she retired and moved to Mexico City, where she lived until she passed away.

Huauzontles Recipe

How to cook Huauzontles Patties | Tortitas de Huauzontle


I can still remember that day when the two of us were there cleaning the Huauzontles in our kitchen in Toluca. She loved cooking, and when she talked about the food she made your mouth water with all the flavors, textures, and aromas that she described.

How to cook Huauzontles Patties | Mexican Recipes

Aunt Isabel liked to prepare Huauzontles with the stem on, but I prefer to remove it to really enjoy them. Cooking this meal is not an easy task, and it takes time, but when you finally sit down and savor it, you’ll know it was worth it!

Huauzontles are one of those old pre-Hispanic foods that we still treasure in Mexico; it is also a particularly popular food during Lent time. Nowadays, some even consider it a gourmet or specialty food, but in reality, it is of the most humble of meals. “Huauzontle” (or “Huaunzontle”) comes from the Nahuatl word “nuahutzontli”. This, in turn, comes from the words “huantl” (amaranth) and “tzontli” (hair).

The plant has many small flowers and has a high protein content. Its scientific name is Chenopodium Nuttalliae, and it’s related to the common American weed Goosefoot; it has small florets resembling those from broccoli, although the stems are longer. The small flowers are usually prepared in this dish, called “Tortitas de Huautzontle” in Spanish. We form the patties, filled with cheese, and then serve them in a sauce. The sauce can be as simple as a tomato sauce, or be made of pasilla, guajillo, chipotle, and even serrano peppers.

Huautzontles are usually found at Latin Markets from March through October.

How to cook Huauzontles Recipe

JUMP TO FULL INSTRUCTIONS

How to cook Huauzontles Patties | Visit our site to check out the full recipe

DIRECTIONS:

How to cook Huauzontle Patties | Learn how to do make it today
  • Remove the flowers buds from the main thick steams and place in a strainer. Make sure to remove any stems and small leaves, since they tend to have a bitter taste. Once you have removed all the florets, place under running water to clean again, then shake the strainer to removed any excess water. Personally, I don’t like to feel any stems while I eat them, that is why I only remove the small florets. Your original branch of Huauzontles will look like the picture at the left corner, after you take away all the little green florets. (Please check the ingredients list below)
  • Cook the Huauzontle florets in a medium sized pot with water and a pinch of salt at medium heat for about 8 to 10 minutes. They will be tender, but still have a bright beautiful green color. Remove and drain any excess water.
How to cook Huauzontles Patties | Easier Than You Think
  • Place the cooked Huauzontles in a salad spinner to remove as much water as possible, or use a strainer and shake to remove the moisture. Check for any little stems, sticks, or leaves that we didn’t catch before cooking and discard them. Set aside to cool.

While the huauzontles are draining, lets cook the salsa…

  •  Cook the tomatoes and garlic in a pot with water until they are soft and the skins start to peel.
  • Once cooked, place the tomatoes (skins discarded) in a blender along with the garlic. Process until you have a very smooth sauce.
  • In a medium saucepan, heat the 2 teaspoons of vegetable oil at medium heat and add the chopped onion. Cook until transparent and stir in the tomato sauce. Season with salt and gently simmer for about 5-7 minutes until sauce reduces a little and all the flavors are blended.

Time to form the Huauzontle Patties

How to cook Huauzontle Patties | step by step instructions with photos of the process
  • To form the patties, or “tortitas,” place a small amount of the huauzontle in your hand and squeeze to remove any remaining moisture. Add a slice of the cheese, cover with more huauzontle, and squeeze from the patty.
How to cook Huauzontle Patties | step by step instructions
  • Spread the flour on a large plate and lightly coat the patties in it, one by one. Shake off any excess flour, making sure the patties keep their shape while doing this step. Form the rest of the patties using the same process.
  • Now, in a large frying pan, heat the oil. The oil should be about ¾ in. deep. While the oil heats, beat the egg whites until they form stiff peaks, and then stir in the yolks one by one while beating until you have a fluffy batter. Season with salt.
  • Once the oil is hot, dip each patty into the beaten eggs, making sure it is well coated. Carefully place the patty into the hot oil; do not overcrowd the skillet. Fry each side until it gets a deep golden color. It takes practice to master this step, now: use a large spatula to help you turn the patty gently. After you’ve fried it, place the patty on a paper towel to absorb the oil.
  • To serve, you have two options: warm the tomato sauce, add the patties to the sauce, and let them absorb some of the tomato sauce and serve covered with the salsa; or: place a small amount of the warm tomato sauce on a plate and top with the patties.

¡Buen provecho!
Mely,

More recipes:
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Red Pozole

Huauzontles Recipes

Mely Martínez
We form the patties, filled with cheese, and then serve them in a sauce. The sauce can be as simple as a tomato sauce or be made of pasilla, guajillo, chipotle, and even serrano peppers. Huautzontles are usually found at Latin Markets from March through October. Surprise your family today!
5 from 2 votes
Print Recipe Pin Recipe
Total Time 45 mins
Course Basic Recipes
Cuisine Mexican
Servings 6
Calories 377 kcal

Ingredients
  

  • 1 large bunch of Huauzontle branches previously rinsed* (about 1 ½ pound)
  • 6 plum tomatoes**
  • 2 garlic cloves
  • 2 teaspoons vegetable oil
  • ⅓ cup white onion finely chopped
  • Salt to taste
  • 8 oz Mexican Panela Cheese or Queso Fresco ⅓ by 1-IN strips.***
  • ½ cup flour
  • 4 eggs separated
  • ½ cup of vegetable oil or more to fry the patties

Instructions
 

  • Remove the flowers buds from the main thick steams and place in a strainer. Make sure to remove any stems and small leaves, since they tend to have a bitter taste. Once you have removed all the florets, place under running water to clean again, then shake the strainer to removed any excess water. Personally, I don’t like to feel any stems while I eat them, that is why I only remove the small florets. Your original branch of Huauzontles will look like the picture at the left corner after you take away all the little green florets.
  • Cook the Huauzontle florets in a medium-sized pot with water and a pinch of salt at medium heat for about 8 to 10 minutes. They will be tender but still have a bright beautiful green color. Remove and drain any excess water.
  • Place the cooked Huauzontles in a salad spinner to remove as much water as possible, or use a strainer and shake to remove the moisture. Check for any little stems, sticks, or leaves that we didn’t catch before cooking and discard them. Set aside to cool.

While the huauzontles are draining, lets cook the salsa…

  • Cook the tomatoes and garlic in a pot with water until they are soft and the skins start to peel.
  • Once cooked, place the tomatoes (skins discarded) in a blender along with the garlic. Process until you have a very smooth sauce.
  • In a medium saucepan, heat the 2 teaspoons of vegetable oil at medium heat and add the chopped onion. Cook until transparent and stir in the tomato sauce. Season with salt and gently simmer for about 5-7 minutes until sauce reduces a little and all the flavors are blended.

Time to form the Huauzontle Patties

  • To form the patties, or “tortitas,” place a small amount of the huauzontle in your hand and squeeze to remove any remaining moisture. Add a slice of the cheese, cover with more huauzontle, and squeeze from the patty.
  • Spread the flour on a large plate and lightly coat the patties in it, one by one. Shake off any excess flour, making sure the patties keep their shape while doing this step. Form the rest of the patties using the same process.
  • Now, in a large frying pan, heat the oil. The oil should be about ¾ in. deep. While the oil heats, beat the egg whites until they form stiff peaks, and then stir in the yolks one by one while beating until you have a fluffy batter. Season with salt.
  • Once the oil is hot, dip each patty into the beaten eggs, making sure it is well coated. Carefully place the patty into the hot oil; do not overcrowd the skillet. Fry each side until it gets a deep golden color (it will take a few minutes for each side). It takes practice to master this step, now: use a large spatula to help you turn the patty gently. After you’ve fried it, place the patty on a paper towel to absorb the oil.
  • To serve, you have two options: warm the tomato sauce, add the patties to the sauce, and let them absorb some of the tomato sauce and serve covered with the salsa; or: place a small amount of the warm tomato sauce on a plate and top with the patties.

Notes

*If Huauzontles are not available in your area, you can use cauliflower, broccoli, or even spinach.
** I use plum tomatoes for this type of sauces since they render a denser sauce.
*** In some regions of Mexico, people use local cheeses, like Oaxaca or Chihuahua.

Nutrition

Calories: 377kcalCarbohydrates: 13gProtein: 12gFat: 32gSaturated Fat: 22gCholesterol: 135mgSodium: 329mgPotassium: 260mgFiber: 1gSugar: 3gVitamin A: 980IUVitamin C: 10mgCalcium: 240mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Kathy

    March 27, 2020 at 8:21 pm

    5 stars
    Hi Mely- I love your site! So I had trouble getting the buds to stay together from the flour to the egg mixture. I was able to get them cooked, but it would not pass the grandma test. Just an idea... would you consider a cooking school or cooking tutoring? I am in the DFW area.

    Reply
    • Mely Martínez

      March 28, 2020 at 7:38 pm

      Hello Kathy,
      You need to press them together, they are a little tricky to form. Some people cook the whole branch, but it is not easy to eat that way.
      Sometimes, I give classes in my home.

      Reply
      • Laura Cerda

        April 04, 2021 at 6:24 pm

        Ah, ya vi tu receta para los huauzontles. Mi mamá los hacia enteros con queso para quesadillas, como el Oaxaca, Manchego o Chihuahua. Los cortaba en ramos medianos para separarlos fácilmente al comerlos.
        Gracias de nuevo y por favor avisa para cuando tengas clases que desde San Antonio con gusto iria.

      • Mely Martínez

        April 05, 2021 at 11:24 am

        Hola Laura,
        Muchas gracias, yo les aviso. Saludos!

  2. renee

    January 30, 2018 at 2:44 pm

    Can you bake these instead of frying them?

    Reply
    • mmartinez

      February 05, 2018 at 10:27 am

      Hello Renee,

      Maybe you can try baking them over a greased baking sheet. I had never done it. Please let me know if you do. For sure other people will also love to know the results.

      Reply
  3. Brewella Deville

    June 11, 2015 at 6:04 pm

    Amaranth is symbolic of eternal life, and it always reminds me of the character Amaranta from "100 Years of Solitude." This recipe looks amazing.

    Reply
  4. GlorV1

    June 10, 2015 at 3:31 pm

    Looks delish and yes time consuming but I bet it's worth it. Thanks for sharing. Very nice post, enjoyed reading it. Enjoyed reading about your Aunt Isabel. The old times are the best times of all. Take care.

    Reply
  5. Rita Medina

    June 10, 2015 at 1:27 pm

    I don't think I've ever seen these at a store before. I'll have to keep an eye out for them. Or maybe see if I can find some seeds and grow it myself!

    Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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