The huauzontle is native to Mexico, for its great energy content and rich flavor, it will be impossible to resist this recipe, with its exquisite pasilla chili sauce and stuffed with cream cheese, they become the perfect combination for lunchtime.
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Ingredients6 portions
Preparation
Add the huauzontles in hot salted water and let cook for 15 minutes.
Place the huauzontles in a bowl of water with ice.
Remove the huauzontles and dry on absorbent paper towel Bounty® to remove moisture.
With the help of your hand form the pancake add a cube of cream cheese, press and close and cover with flour.
In a blender beat the whites with a pinch of salt, until they sponge.
Add the yolks and beat for 1 minute more to integrate.
Dip the huauzontle pancakes in the egg.
Heat the oil over medium heat and fry 2 minutes on each side.
For the sauce, blend the chilies, tomato, onion, garlic and water for 3 minutes.
Heat the oil over medium heat, pour the sauce, season with salt and let it cook for 15 minutes.
Serve the huauzontle pancakes bathed in pasilla sauce.
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