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Huauzontles

Boiled huauzontles stuffed with Oaxaca cheese, coated in egg batter, fried, and served with a tomato and chile sauce.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and tomato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 14,076 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Huauzontles

Timeabout 5 minutes to fry

Ingredients

Directions

Prepare the huauzontles

  1. Wash the huauzontles and separate the flowers from the thick stems. Boil the huauzontle flowers in salty water until soft, about 15 minutes, then rinse with cold water.

Make the sauce

  1. Burn the chilies, garlic, and tomatoes in a flat pan (only if using fresh tomatoes).

  2. Boil the burned ingredients in a pot for about 10 minutes, adding salt and pepper to taste.

  3. Optionally add red wine to the pot.

  4. Add the mixture to a mixer and blend into a sauce, adding chicken broth for consistency.

Form and fry

  1. Beat the whites of the eggs. Add the yolks to the beaten whites.

  2. Form the boiled huauzontles into balls the size of your palm.

  3. Place thin strips of Oaxaca cheese inside each ball.

  4. Coat the balls with the egg mixture.

  5. Heat a non‑stick pan with canola oil. Fry the balls for about 5 minutes until the egg is lightly browned.

  6. Serve hot with the sauce.

Nutrition, whole recipe (rough)

516Calories
46 gProtein
33 gFat
10 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Jalapeno + garlictop 5% of all pairs
    Smell alikemoderate
    Cooked together1,700 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Garlic + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Tomato + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Garlic + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Huauzontles
Form the main body of the dish, becoming soft and tender when boiled.
Eggs
Coat the balls and set into a golden, lightly browned crust when fried.
Oaxaca cheese
Melts inside the balls, adding richness and a stringy, creamy centre.
Guajillo and de arbol chiles
Provide the main colour, earthy flavour and heat of the sauce.
Tomatoes
Add acidity and body to the sauce, deepened by charring.

The step that matters

Frying the coated balls. The egg coating must be set and lightly browned while the cheese melts inside. Medium heat in enough oil gives a crisp coating without leaving the centre cold or the cheese unmelted.

Swap the clove

How well each one fits the dish's main ingredients (jalapeno, garlic, tomato, chicken, cheese, egg, canola oil):

  1. Cuminfits better
  2. Corianderfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against jalapeno, garlic, tomato, chicken, cheese, egg, canola oil. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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