Huauzontles coated in puya sauce

Rexal

The huauzontle, also known as Aztec broccoli, is a Mexican herb that has almost the same importance as corn. This food has its origins in pre-Hispanic communities where it was used as one of the main sources of nutrition. With huauzontle, a wide variety of dishes are prepared that vary according to the Mexican region, and this time we will teach you how to prepare huauzontles with a delicious and fluffy coating using REXAL® baking powder. Additionally, we will bathe them with a puya chili sauce (you can also use guajillo chili) that will give them an exquisite touch.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

water
salt
4 cups huauzontle, clean and stemmed
1 cup flour
1/4 cups cornstarch
1 tablespoon Rexal® baking powder
4 eggs
3 tomatoes, roasted, for the sauce
4 chili puya, clean and soaked, for the sauce
1/4 onions, roasted, for the sauce
1 clove garlic, roasted, for the sauce
salt
pepper
vegetable oil

Preparation

25 mins

18 mins

Low

In a pot with boiling water, cook the huauzontles for 10 minutes. Remove from heat, drain very well, and let them cool.
Mix the flour well with the cornstarch and the tablespoon of REXAL® baking powder. Coat the huauzontles in the flour mixture, remove excess, and set aside on a plate.
Beat the eggs until they double in size. Coat the huauzontles with the egg and fry in a pan with enough hot oil for 3 minutes or until golden brown. Remove excess oil and set aside.
Blend the tomato, puya chili, onion, garlic, salt, and pepper until a sauce forms. Pour this sauce into a pot with a little oil and sauté for 5 minutes.
Serve the huauzontles you set aside and drizzle them with the sauce. We suggest pairing them with white rice.

Nutritional Information

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

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