Huazontles Rellenos: A Culinary Delicacy from Mexico

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Huazontles Rellenos are a traditional dish from Mexico, particularly popular in Central Mexico, known for their unique flavor and cultural significance. Huazontles are a type of edible green plant native to Mexico, similar to quinoa in appearance but with a taste that’s slightly bitter and earthy. In this dish, the huazontles are blanched, cleaned of any tough stems, and then stuffed with a savory mixture, typically cheese and sometimes meat, before being battered and fried. This preparation method highlights the versatility of huazontles and transforms them into a delightful and flavorful meal.


For the Huazontles:
  • 1 pound fresh huazontles
  • Water
  • Salt
For the Filling:
  • 1/2 pound panela cheese, cut into small cubes (substitute with mozzarella or queso fresco if panela is not available)
  • 1/2 cup cooked shredded chicken or pork (optional, for a meaty variation)
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
For the Batter:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold water
For Frying:
  • Vegetable oil for frying


  1. Prepare the Huazontles:
    • Bring a large pot of water to a boil. Add salt to the water.
    • Blanch the huazontles in boiling water for about 5 minutes to soften them. Drain and rinse under cold water.
    • Remove any tough stems or large leaves from the huazontles. Set aside to cool.
  2. Prepare the Filling:
    • In a skillet, heat a tablespoon of vegetable oil over medium heat.
    • Add the finely chopped onion and minced garlic. Saut√© until translucent, about 3-4 minutes.
    • If using, add the cooked shredded chicken or pork to the skillet. Cook for another 2-3 minutes.
    • Season with dried oregano, salt, and pepper to taste. Remove from heat and let it cool slightly.
    • Once cooled, mix in the cubed panela cheese (or other cheese of choice). Set aside.
  3. Stuff the Huazontles:
    • Take each blanched huazontle and gently open it up to form a pocket.
    • Stuff each huazontle with a spoonful of the filling mixture, ensuring it is well-packed but not overflowing.
  4. Prepare the Batter:
    • In a bowl, combine the all-purpose flour, baking powder, and salt.
    • Gradually add the cold water, whisking until you get a smooth batter that is neither too thick nor too runny.
  5. Fry the Huazontles:
    • In a deep skillet or frying pan, heat enough vegetable oil over medium-high heat for deep-frying.
    • Dip each stuffed huazontle into the batter, coating it completely.
    • Carefully place the battered huazontles into the hot oil, a few at a time, and fry until golden brown and crispy, turning occasionally to ensure even cooking.
    • Remove the fried huazontles from the oil and place them on a plate lined with paper towels to absorb any excess oil.
  6. Serve:
    • Serve the Huazontles Rellenos hot, accompanied by salsa verde or your favorite salsa for dipping.

Tips for Serving

  • Crispy Texture: For an extra crispy texture, ensure the oil is hot enough before frying and avoid overcrowding the pan.
  • Variations: Experiment with different fillings such as mushrooms, chorizo, or even a vegetarian mix of beans and cheese.
  • Authentic Touch: Garnish with fresh cilantro and serve with lime wedges to add a burst of freshness.


Huazontles Rellenos showcase the rich culinary heritage of Mexico, offering a delicious blend of flavors and textures that highlight the versatility of huazontles. Whether enjoyed as a snack, appetizer, or main dish, these stuffed and fried huazontles are sure to impress with their crispy exterior and savory filling. Embrace the tradition of Mexican cuisine and savor the unique taste of Huazontles Rellenos with this easy-to-follow recipe.

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Written by Robert Zelesky

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