HUAUZONTLES IN GREEN SAUCE
(8 servings)

Huauzontles in Green Sauce

2 pounds/1k huauzontles, well cleaned, stems trimmed
1 pound/500g Oaxaca cheese, crumbled (or muenster)
Flour
5 eggs, separated
Lard or corn oil

GREEN SAUCE

2 pounds/1k tomatillos
2 garlic clovers
1 medium onion, finely chopped
3 or 4 jalapeno chiles
1/2 cup/125 ml. water
1 small bunch cilantro
2 tablespoons lard or corn oil

Cook the huauzontles in salted water for about 30 minutes, or until tender. Drain, cool slightly, and squeeze out the excess water. Stuff bits of cheese between the small stems, then dust lightly with flour. Beat the egg whites until stiff. Beat the yolks with a pinch of salt. Gently fold the yolks and whites together to make a batter. Dip the floured huauzontles in the batter and fry in hot lard until golden. Drain on brown paper. Place the huauzontles in Green Sauce and serve hot.

To make the Green Sauce, combine all the ingredients except the lard in a saucepan. Simmer until the tomatillos are tender and cooked through. Let cool slightly, then puree. Simmer the sauce in hot lard until the flavors are well blended.

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