Huauzontle en Pasilla for 8 portions. Incredible Prehispanic dish.

The Huauzontle in Pasilla is a unique sample of Mexican gastronomy, fusing pre-Hispanic ingredients with the deep, smoky flavors of the pasilla chile. The huauzontle, a plant native to Mesoamerica, has been cultivated and consumed by indigenous peoples for centuries, and its combination with the pasilla sauce creates a dish that is not only delicious, but also nutritious and full of history. This stew is especially prized in traditional Mexican kitchens for its robust flavor and high nutritional value.

The Huauzontle in Pasilla stands out for its fiber, vegetable protein and antioxidant content. It is also an excellent source of vitamins A and C, which promote eye health and strengthen the immune system. Pasilla chile provides more antioxidants and anti-inflammatory benefits, which makes this dish a healthy and delicious option, ideal for those looking to enjoy intense flavors without neglecting their diet.

History of Huauzontle in Pasilla

The huauzontle, whose name comes from Nahuatl huautzontlihas been part of the diet of Mesoamerican civilizations for millennia. It is a plant close to amaranth and quelite, also consumed in pre-Hispanic times. Indigenous peoples valued it for its versatility and high nutritional content, using it in stews as well as in tortillas and other everyday foods. With the arrival of the Spaniards, huauzontle lost its importance in some regions, although its cultivation and consumption was maintained in rural areas and among communities that preserved their customs.

Over time, huauzontle-based recipes were enriched with new ingredients brought by the Europeans, such as dried chiles, which became an essential element in many Mexican sauces. The Huauzontle in Pasilla is an example of how Mexican cuisine has managed to integrate the best of its indigenous roots with Old World ingredients, resulting in a dish full of flavor, tradition and nutritional value.

Today, the Huauzontle in Pasilla is still enjoyed throughout the country, especially in areas where families seek to preserve culinary traditions. Its versatility allows it to be served as a main dish or side dish, and it is appreciated both in home cooking and in restaurants that promote the authentic flavors of Mexico.

Ingredients

1 kilo of huauzontle
1/2 kilo of panela cheese
5 eggs
All-purpose flour
5 red tomatoes
5 pasilla chiles
1/2 onion
1 clove garlic
Cumin
Cloves
Pepper
Chicken consommé
Salt
Oil

Method of preparation

1. To clean the huauzontles is to remove the long leaves, so that only the part that looks like a chinese is left.
2. While we clean the huauzontles, in a pot with water add the 5 tomatoes, the 1/2 onion and the clove of garlic, the deveined pasilla chiles, remove at the first boil, set aside.
3. Once the huauzontles are cleaned, they are rinsed with clean water to remove any dirt or other debris.
4. Put the huauzontles to cook, in boiling water add salt to taste, place the Put the huauzontles to cook, in boiling water add salt to taste, place the huauzontles let them boil for 10 minutes, it is important that they do not overcook.
5. After the cooking time, drain the huauzontles, without adding water, just remove the water in which they were cooked.
6. Cut the panela cheese to taste, take a few bunches of huauzontle in the middle and place the piece of cheese in the middle.
7. Squeeze the huazontle with your hands to remove excess water, shape it like a cake and the cheese will not come out of the middle.
8. This process is done with all the huazontles, each piece must be dipped in all-purpose flour and set aside.
9. Place enough oil in a frying pan and let it heat up on the stove over medium heat.
10. In a bowl, place the egg whites to whip with the help of a mixer at high speed. Once the egg whites are whipped, add the egg yolks and beat at medium speed once the egg is whipped.
11. Dip each piece of huazontle in the egg and place it in the hot oil, turn the huazontles over until they are well cooked, remove and set aside.
12. In the blender add the tomatoes, the pasilla chiles, add the spices, a pinch of cumin, 2 cloves, 2 peppers to taste, blend perfectly well.
13. In a medium saucepan, add a drizzle of oil, pour the sauce, season with chicken bouillon to taste, mix and let the sauce boil.
14. At the first boil add water so that it is not so thick, to taste the thickness of the sauce.
15. Let the sauce boil for 15 minutes, add the Huauzontles and season to taste. Ready, bon appetit!

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Nutritional Benefits of Huauzontle in Pasilla

Huauzontle is a highly nutritious food, known for its high fiber content, which helps improve digestion and promotes intestinal health. It is also an excellent source of vegetable protein, which makes it an ideal choice for vegetarian or vegan diets, or for those looking to reduce meat consumption without sacrificing nutritional value. In addition, huauzontle is rich in antioxidants, mainly flavonoids, which help protect the body against the damaging effects of free radicals and help prevent chronic diseases.

Pasilla chili, meanwhile, is low in calories and contains significant amounts of vitamin A, vitamin C and other antioxidant compounds that boost the immune system and support healthy skin and eyesight. The capsaicin present in pasilla can also help improve metabolism and has anti-inflammatory properties that benefit the body in general.

This dish can also be prepared in a variety of ways to suit different nutritional needs. Being low in fat and calories, and with a high fiber content, this dish can be prepared in a variety of ways to suit different nutritional needs. Huauzontle in Pasilla is a balanced option for those seeking a healthy diet without sacrificing flavor.

Conclusion

The Huauzontle in Pasilla is not only a delicious dish, but a true gem of Mexican gastronomy that unites the best of two worlds: ancestral ingredients and culinary creativity. This stew is a perfect example of how native Mexican foods, such as huauzontle, continue to play a key role in today's diet, offering both nutritional and cultural benefits. Through this dish, a culinary tradition that has endured for centuries and continues to be appreciated for its flavor and properties is rescued.

From a nutritional standpoint, this dish stands out for its balance of vegetable protein, fiber and antioxidants, making it an ideal choice for people looking for healthy, whole foods. The addition of pasilla chile adds a touch of deep, smoky flavor that complements the nutritional value of the huauzontle, creating a meal rich in vitamins, minerals and bioactive compounds.

In addition, the Huauzontle in Pasilla is an excellent option for those who wish to reduce their meat consumption or follow a plant-based diet, without sacrificing protein intake. The versatility of the recipe also allows it to adapt to different food preferences, making it accessible to a wide variety of diners. This dish not only highlights the potential of traditional ingredients, but also demonstrates that Mexican cuisine is capable of offering healthy, tasty options that are full of history.

Incorporate the Huauzontle in Pasilla on the daily menu is not only a way to keep culinary traditions alive, but also to enjoy a balanced and nutrient-rich diet. It is a perfect option for those who want to connect with the richness of Mexican cuisine while taking care of their health.

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