Rebecca’s Recipe of the Week: Mexican Greens with Potatoes and Flatbreads | Canalside Community Food

In case you are wondering what to do with the mysterious ‘huauzontle’, here is the answer! Huauzontle, also known in Mexico as ‘quelites’, is a flavoursome green a bit like sprouting broccoli. In this recipe it is mixed with juicy tomatoes and cubed potatoes to make a superlative filling for a tortilla or other flatbread. Serve topped with thick yoghurt.

Quelites a la Mexicana
Serves 2

Ingredients
250g potatoes
250g huauzontle
200g onions
150g tomatoes
½ to 1 Canalside chile, deseeded if desired
1 tablespoon vegetable oil
1 teaspoon ground cumin
Yoghurt and flatbreads, to serve

Preparation
Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt. Bring to the boil and cook until tender. Depending on the size of the potatoes, this can take between 20 and 40 minutes. Drain and let cool
Put the huauzontle in a saucepan and cover with cold water. Add a pinch of salt. Bring to the boil and cook until it’s tender, about 8 minutes.

Peel the onions and chop coarsely. Chop the tomatoes into chunks roughly the same size as the onions. Slice the chile.

By now the potatoes should be cool. Cut them into cubes, about 2cm or thereabouts.

Heat the oil in a frying pan or casserole pan. Add the onions, tomatoes and chile, and sauté for a few minutes. Add the cooked huauzontle, cubed potatoes and cumin, and sauté for a few more minutes to heat through.
Serve topped with yoghurt in flatbreads (tortillas would be traditional).

Recipe freely adapted from this fantastic video by Mexican internet sensation Doña Ángela. Many thanks to Ricardo Aguilar for his advice about cooking quelites and for telling me about Doña Ángela.