Huauzontle Tamalitos in Hoja Santa Leaves

Name: Huauzontle Tamalitos in Hoja Santa Leaves
Ingredients: 2.2 pounds masa quebrada de maíz (coarse corn dough); 6 1/3 cups tequesquite water (1.5 liters); 20 medium hoja santa leaves, washed and dried; 3 small white spring onions, finely chopped with green tops; 3 sprigs epazote, finely chopped; 7 cups huauzontle florets (just the small buds, removed from stems); 7 cloves garlic, finely chopped; 3 large fresh avocado leaves, free of blemishes

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

This recipe was a favorite of my uncle, especially with champurrado during the rainy season. He would bring huauzontle to the village from León, Gto., sourced from Mexico City. The family used fresh corn from their own fields, and sometimes the dish was made as a casserole-style tamal in a clay pot to make use of the oven.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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Ingredients

2.2 poundsmasa quebrada de maíz (coarse corn dough)
6 1/3 cupstequesquite water (1.5 liters)
20medium hoja santa leaves, washed and dried
3small white spring onions, finely chopped with green tops
3 sprigsepazote, finely chopped
7 cupshuauzontle florets (just the small buds, removed from stems)
7 clovesgarlic, finely chopped
3large fresh avocado leaves, free of blemishes

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Steps

1

In a large pot, add the masa. Gradually pour in the tequesquite water while mixing vigorously until you have a soft, uniform dough.
2

Make a well in the center and add the huauzontle florets. Mix again until evenly combined.
3

Finally, add the garlic, onion, and epazote to the dough. Mix until all ingredients are well incorporated.
4

Lightly toast the hoja santa leaves (without stems or blemishes) on a griddle over low heat for just a few seconds on each side, being careful not to brown them.
5

Spread some dough on the back (veined side) of each toasted hoja santa leaf, then fold into a square shape. Place each wrapped tamalito in a small basket, leaving a little space between them.
6

In a deep pot, add enough water along with the avocado leaves and tequesquite. Place a small pot or bowl inside, and set the basket of tamalitos on top. Steam over heat for 1 hour. These are small tamales and are eaten with the leaf.
7

Serve with chile atole or champurrado.