SIDE DISH RECIPES
Every good Mexican meal needs a tasty side dish to go with it. Achieve perfect synergy with these recipes for great tasting sides.
Side Dish Recipes
Huauzontles
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
This recipe is from one of the Guest Chefs that features in Mexico The Cookbook; Jorge Vallejo. Vallejo works closely with local producers to create a fresh take on home cooking with his restuarant, Quintonil, philosophy: 'Come in a customer, leave as a friend'.Ingredients
- 280g huauzontles
- 100g chiapas cheese
- For the Tomato and Habanero Salsa
- 640g guaje tomatoes, peeled and blanched, reserving the blanching liquid
- 80g white onion
- ½ habanero chilli
- 3 tbsp vegetable oil
- 92g cuadro cheese
- Xanthan gum
- For the Breading
- 1½ egg whites
- ½ egg yolk
- A pinch of baking powder
- 1½ tsp salt
- 30g huauzontles
- 1 tsp plain flour
Recipe
- For the Salsa:
- Grind the tomato and raw onion together.
- Lightly saute the habanero in the vegetable oil until it begins to smoulder; then add the already ground mixture.
- Reduce over a high heat by one half and use a blender to mix with the cheese. Texturize with Xanthan gum.
- Strain through a fine-mesh strainer.
- For the Breading:
- Beat the egg whites into peaks, then add the yolks, baking powder, and salt.
- Gently fold the flour and huauzontles into the mix.
- Heat oil on the stove at a medium to high heat and add several half tablespoons (one by one) of the mix to the oil to make the huauzontles ‘clouds’.
- Flip the clouds after 10 seconds. Remove from the oil after another 15 seconds, and place on absorbent paper to drain.
- Blanch huauzontles in boiling water with a pinch of salt.
- Spoon the Tomato and Chilli Salsa on a plate then add the blanched huauzontles, followed by the crumbled cheese. Top with the Breaded Clouds.
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