{"id":7536,"date":"2021-03-05T22:59:11","date_gmt":"2021-03-05T22:59:11","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=7536"},"modified":"2022-03-31T15:44:56","modified_gmt":"2022-03-31T15:44:56","slug":"frida-kahlos-huauzontles-in-green-sauce","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/frida-kahlos-huauzontles-in-green-sauce\/","title":{"rendered":"Huauzontles en Salsa Verde de Frida Kahlo"},"content":{"rendered":"\n

These huauzontles recipe served in the home of Frida Kahlo speak to her admiration and love for food made with traditional Mexican ingredients. One of the most famous painters in modern history, this bold woman knew her own mind was fiercely proud of her Mexicanidad, an international fashion icon, and the wife of painter Diego Rivera.

All of these facets of Frida will be on show at a spectacular new art exhibit\u2014the largest in the Chicago area in more than 40 years. Opening June 5 to Sept. 6, 2021, in Illinois, \u201cFrida Kahlo: Timeless<\/strong>\u201d showcases 26 of her masterpieces. Don\u2019t live in Illinois? No problem. The show can be attended virtually. Learn more at <\/a>www.frida2021.org<\/a>.<\/strong><\/p>\n\n\n\n

\"Frida
You’re invited to attend \u201cFor the Love of Frida: Bringing It Home<\/strong>,\u201d a 60-minute, live-streamed virtual gala with Chef Carlos Gayt\u00e1n and a preview of the \u201cFrida: Timeless” masterpieces on March 20, at 6 p.m. Photo: \u201cFrida on Bench\u201d image by Nickolas Muray \u00a9 Nickolas Muray Photo Archives<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

Frida Fridays in May & June<\/strong><\/h3>\n\n\n\n
\"Frida\"<\/figure><\/div>\n\n\n\n

Familia Kitchen will be celebrating and helping support this once-in-a-lifetime Frida Kahlo exhibition and March 20, 2021 gala in the way we know best: cocinando. We will be showcasing her recipes and cooking her dishes on what we are calling Frida Fridays all summer long. Let\u2019s start with a special, authentic Mexican recipe served at Frida\u2019s wedding to Diego on August 26, 1929, as recorded in the beautiful cookbook Frida\u2019s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo<\/em>, by Guadalupe Rivera (Diego\u2019s daughter) and Marie-Pierre Colle.<\/p>\n\n\n\n

The star ingrediente is huauzontle, an edible plant native to Mexico prized by the Aztec\u00a0and Toltec civilizations for its tasty seeds and buds. Its name comes from the Nahuatl nuahutzontli<\/em>, combining two words: \u201chuantl\u201d (amaranth) and \u201ctzontli\u201d (hair), likely a nod to its appearance. In this green sauce-inspired dish, huauzontle is cooked in a delicate green sauce made with tomatillos, jalape\u00f1os and cilantro. We\u2019re pretty sure Frida and Diego enjoyed tequila<\/a> with this dish, so we will too. <\/p>\n\n\n\n

Ready to Make Frida’s Wedding Huauzontles in Green Sauce<\/strong>?<\/h2>\n\n\n
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\n\t\t\t\t\"Huauzontles\t\t\t\t
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Huauzontles in Green Sauce<\/h2>\n\n
\n \t\t \t\t\tRecipe by Frida\u2019s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo, by Guadalupe Rivera and Marie-Pierre Colle<\/span>\n \t\t\n
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    8<\/p>servings<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      2<\/span> lb<\/span> huauzontles, cleaned and stemmed<\/span><\/p><\/li>

    • <\/span>

      1<\/span> lb<\/span> Oaxaca cheese, crumbled<\/span><\/p><\/li>

    • <\/span>

      flour<\/span><\/p><\/li>

    • <\/span>

      5<\/span> eggs<\/span><\/p><\/li>

    • <\/span>

      lard or corn oil<\/span><\/p><\/li>

    • Green Sauce<\/strong><\/li>
    • <\/span>

      2<\/span> lb<\/span> tomatillos<\/span><\/p><\/li>

    • <\/span>

      2<\/span> cloves<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      1<\/span> onion, medium, finely chopped<\/span><\/p><\/li>

    • <\/span>

      3 or 4<\/span> jalape\u00f1o chiles<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> water<\/span><\/p><\/li>

    • <\/span>

      1<\/span> bunch<\/span> cilantro<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> lard or corn oil<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Cook the huauzontles in salted water for about 30 minutes, or until tender. Drain, cool slightly, and squeeze out the excess water.<\/li>
      • Stuff bits of cheese between the small stems, then dust lightly with flour.<\/li>
      • Beat the egg whites until stiff. Beat the yolks with a pinch of salt.<\/li>
      • Gently fold the yolks and whites together to make a batter.<\/li>
      • Dip the floured huauzontles in the batter and fry in hot lard until golden. Drain on brown paper.<\/li>
      • Place the huauzontles in the green sauce (see below) and serve.<\/li>
      • Make the Green Sauce<\/strong><\/li>
      • Combine all the ingredients (except the lard or oil)\u2014tomatillos, garlic, onion, jalape\u00f1o, water and cilantro\u2014 in a saucepan. <\/li>
      • Simmer until the tomatillos are tender and cooked through.<\/li>
      • Let cool slightly, then puree. <\/li>
      • Simmer the pureed sauce in hot lard until the flavors are well blended.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • \u00a0If you don\u2019t have Oaxaca cheese, a recommended substitute is muenster.<\/li>
        • This special recipe is from Frida\u2019s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo<\/em>, by Guadalupe Rivera and Marie-Pierre Colle. The book offers more than 100 recipes across a year\u2019s holidays and festivities, celebrating the food and drink served by Frida at each. Frida\u2019s Feasts<\/em> is an essential cookbook for fans of Frida and Mexican comida tradicional.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t