Thickened Squash Vines (Guías Espesadas)

Name: Thickened Squash Vines (Guías Espesadas)
Total time: 7200 s
Yield: Serves 5 to 6 servings
Ingredients: 2.2 lbs young squash vines (about 1 kg); 10 1/2 cups water (2.5 liters); 1.1 lbs corn masa (about 500 grams); 4 cloves garlic (about 20 grams); 1 cup chopped onion (about 200 grams); 3 ears corn; 1 1/2 cups corn kernels (about 200 grams); 3 cups chepiche (about 300 grams); 3 cups chepil (about 300 grams); 4 small zucchini; 2/3 cup pork lard (about 150 grams); 3 limes; salt to taste; 7 oz pork lard spread or seeds (about 200 grams); 5 tlayudas or large tortillas; 1 piece queso fresco (fresh cheese); as needed oil; 1.1 lbs tasajo or beef steak (about 500 grams); 5 oz dried chile de árbol (about 150 grams); 4 cloves garlic (about 20 grams); salt to taste

Alejandro Mtz @cook_26627453

This is a traditional dish from the Central Valleys region of Oaxaca, Mexico. It’s made with young squash vines, complemented by edible greens, corn, zucchini, masa, and served with a tlayuda topped with cheese, salsa, pork lard, and a piece of grilled beef (tasajo or steak). You can enjoy this dish any day you like. I hope you enjoy it!

Alejandro Mtz @cook_26627453

Saved

Ingredients

2 hours

Serves 5 to 6 servings

2.2 lbsyoung squash vines (about 1 kg)
10 1/2 cupswater (2.5 liters)
1.1 lbscorn masa (about 500 grams)
4 clovesgarlic (about 20 grams)
1 cupchopped onion (about 200 grams)
3 earscorn
1 1/2 cupscorn kernels (about 200 grams)
3 cupschepiche (about 300 grams)
3 cupschepil (about 300 grams)
4small zucchini
2/3 cuppork lard (about 150 grams)
3limes
salt to taste
tlayuda
7 ozpork lard spread or seeds (about 200 grams)
5tlayudas or large tortillas
1 piecequeso fresco (fresh cheese)
as neededoil
1.1 lbstasajo or beef steak (about 500 grams)
salsa
5 ozdried chile de árbol (about 150 grams)
4 clovesgarlic (about 20 grams)
salt to taste

Saved

Steps

2 hours

1

Remove the excess strings from the squash vines by gently pulling from the edge inward without breaking them. Repeat this process with the leaves, using only the tender leaves and stems for better texture and flavor. Once cleaned, wash and set aside.
2

On a cutting board, cut the corn into pieces about 3/4 inch (2 cm) thick and set aside.
3

Bring the water to a boil. Once boiling, add the chopped corn pieces to cook, as they take the longest to cook.
4

Clean the chepil by holding each stem and gently pulling the leaves off, just as you did with the squash vines. Combine the cleaned chepil with the squash vines and set aside.
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6

Clean the chepiche the same way as the chepil. Add the chepiche to the squash vines and wash them two or more times as needed to remove any dirt. Once clean, set aside.
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8

Cut the zucchini into wedges by slicing them in half lengthwise, then cutting each half into 3 or 4 pieces.
9

Once all the vegetables are cut and the greens are washed, add them to the pot with the corn. Reduce the heat to medium.
10

With the greens in the pot, blend the garlic, onion, corn kernels, and 1 1/3 cups (about 300 grams) of masa with some water in a blender. Strain the mixture into the pot with the greens, stirring slowly. Lower the heat to prevent lumps and season with salt to taste. You can adjust the thickness of the dish at this point.
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While the greens simmer, use the remaining masa to make chochoyotes (masa dumplings with lard). In a bowl, mix the masa, pork lard, and salt to taste until combined. Shape into small balls and make a small indentation in each with your finger. Add the chochoyotes to the pot and increase the heat slightly to cook them.
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13

While the greens finish cooking, make the salsa. Toast the dried chile de árbol, then blend with garlic and salt to taste. Set aside.
14

After 10 to 15 minutes of adding the chochoyotes, turn off the heat and let the dish stay warm until ready to serve.
15

In a skillet, heat oil and cook the tasajo (or steak) to serve with the tlayuda. (You can also grill the tasajo if you prefer.)
16

To serve, prepare a tlayuda by spreading a layer of pork lard spread over it and sprinkling with queso fresco. Cook over medium heat until the bottom is crisp but not burnt. Add salsa to taste.
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Finally, serve a plate of the thickened squash vines with the tlayuda topped with salsa and a piece of tasajo. Enjoy! Some people like to add a few drops of lime juice to enhance the flavors.
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I hope you enjoy it!