CHEF TANABE’S HUAZONTLES CAPEADOS

8 Steps to complete

• 1
  Preheat the oven to 450°F.
• 2
  Bring a large pot of water with ½ tablespoon salt to boil over medium-high heat. Boil huazontles, onion, and 1 garlic clove for 5 to 6 minutes or until slightly tender. Drain and cool rapidly in ice water. Discard onion and garlic. Squeeze out excess water and set blanched florets aside until needed. This should yield 2 cups of florets.
• 3
  On sheet tray lined with parchment paper; place tomatoes, arbol peppers, and remaining 2 cloves of garlic. Drizzle with 1 tablespoon olive oil. Roast for 18 to 20 minutes or until vegetables are charred.
• 4
  In a blender; combine roasted vegetables and 1 tablespoon fish sauce. Blend for 1 to 2 minutes or until sauce is smooth. In a sauce pan; heat ½ tablespoon olive oil for 1 to 2 minutes over medium heat. Pour in blended vegetable mixture, bring to a boil, reduce heat to medium-low, and simmer for 3 to 5 minutes. Cover and keep warm until needed.
• 5
  Prepare 3 shallow dishes for breading. In the first dish, place flour. In the second dish, place 2 eggs and whisk until smooth. In the third dish, place ¾ cup panko breadcrumbs.
• 6
  In a large bowl; combine reserved huazontles, remaining egg, ½ cup panko, 1 tablespoon fish sauce, and Chihuahua® cheese. Evenly divide into 6 portions and form patties. Roll patties in flour, dip in beaten eggs, and roll in bread crumbs. Shake off excess breading and set aside until needed.
• 7
  Preheat ½ cup oil in a large heavy bottom skillet for 3 to 4 minutes over medium heat. Pan-fry cakes in batches for 3 to 4 minutes on each side. Transfer fried cakes to a plate lined with paper towel.
• 8
  Serve Chef Tanabe’s Huazontles Capeados over tomato sauce, garnish with Cotija Cheese, fresh cilantro, and enjoy!