CHEF TANABE’S HUAZONTLES CAPEADOS
by V & V Supremo Foods, Inc.
1 Hour
4 to 6
Servings
15
ingredients
Chef Katsuji Tanabe’s Huazontles Capeados are cheesy, crisp, and delicious. Huazontles are a Mexican vegetable that resemble broccoli. Formed into a patty and pan-fried, these delicious treats are an exciting fusion of Mexican and Asian flavors!
Ingredients
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1 Tbsp. Kosher salt, divided
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4 cups fresh huazontles, florets
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¼ medium white onion
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3 cloves garlic, divided
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5 Roma tomatoes
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3 dry arbol chili peppers
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1½ Tbsp. olive oil, divided
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2 Tbsp. fish sauce, divided
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½ cup all-purpose flour
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3 large eggs, divided
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1¼ cups panko breadcrumbs, divided
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1 (7.06 oz.) pkg. Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
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½ cup oil for frying
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½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
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2 Tbsp. fresh cilantro, chopped
8 Steps to complete
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1Preheat the oven to 450°F.
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2Bring 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.
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3On 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.
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4In 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.
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5Prepare 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.
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6In 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.
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7Preheat 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.
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8Serve Chef Tanabe’s Huazontles Capeados over tomato sauce, garnish with Cotija Cheese, fresh cilantro, and enjoy!
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