Huauzontle Pancakes with Pasilla Chili Sauce
Bounty
Huauzontle is native to Mexico, and due to its high energy content and rich flavor, you won't be able to resist this recipe. With its exquisite pasilla chili sauce and cream cheese filling, it becomes the perfect combination for lunchtime.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 liters water
  • 1 teaspoon salt
  • 4 cups huauzontle, clean, without stems
  • 190 grams cream cheese, cut into small cubes
  • 1/2 cups flour
  • 4 egg whites
  • 4 egg yolks
  • vegetable oil, for frying
  • 3 pasilla chiles, for the sauce (deveined and soaked)
  • 2 tomatoes, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 1/2 cups water, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • salt
Preparation
50 mins
35 mins
Low
  • Add the huauzontles to hot salted water and cook for 15 minutes.
  • Place the huauzontles in a bowl of ice water.
  • Remove the huauzontles and dry them on a Bounty® absorbent paper towel to eliminate moisture.
  • Using your hand, shape the pancake, add a cube of cream cheese, press and close, and coat with flour.
  • In a mixer, beat the egg whites with a pinch of salt until fluffy.
  • Add the yolks and beat for 1 more minute to incorporate.
  • Dip the huauzontle pancakes in the egg.
  • Heat the oil over medium heat and fry for 2 minutes on each side.
  • For the sauce, blend the chiles, tomato, onion, garlic, and water for 3 minutes.
  • Heat the oil over medium heat, pour in the sauce, season with salt, and let cook for 15 minutes.
  • Serve the huauzontle pancakes topped with pasilla chili sauce. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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