Recipe Huauzontles in pasilla chile The Flavors of Mexico ©

Recipe Huauzontles

My mom has the ability to make them so perfect, that’s why when I test it in the other hand I find it hard not to compare them with those that she makes. Here is the recipe from the book “The Senators Tend to Cook” published in 1964 will find that they are very easy to make, and in rainy season the huauzontles they are very good.


  • 2 Kg of Huauzontles approximately
  • 7 eggs
  • 1/4 kg of fresh cheese (panela or roast)
  • 1/4 kg chile pasilla
  • 1 kg of butter
  • 1oo gr of flour
  • Salt and garlic to taste

Recipe Huauzontles in pasilla chile The Flavors of Mexico ©


Choosing the huauzontles, discarding the varas thick, are washed and boiled in water with baking soda, and salt, until cooked through. Drain very well and with the hands form panicles, exprimiéndoles the water; filled cheese, obvalivajut in a flour and capean in egg, previously beaten the egg whites, and incorporated after the yolks. Fry in the butter and drain.

Sauce. Roast the peppers, washed and left to soak a while in hot water. Grind them with garlic and salt, and last, and adding enough water, poenen to bake cakes huauzontles, already prepared. Leave to boil until dissolved cheese.