Tortas de epazote, en caldillo de jitomate

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Tortas de epazote, en caldillo de jitomate. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Tortas de epazote, en caldillo de jitomate is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Tortas de epazote, en caldillo de jitomate is something that I've loved my entire life. They are fine and they look wonderful.

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As for the number of servings that can be served to make Tortas de epazote, en caldillo de jitomate is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tortas de epazote, en caldillo de jitomate estimated approx 50 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Tortas de epazote, en caldillo de jitomate using 8 ingredients and 8 steps. Here is how you cook it.

Lo probé en un comedor de una empresa y me gustó. 15 años después lo recrée. Porque #yosoyasí Comida mexicana exótica. Quiero agregar crédito a lichitagali @cook_2321923, ya que usé su receta de Tortas de Espinaca, como base, para elaborar esta ☺

Ingredients and spices that need to be Take to make Tortas de epazote, en caldillo de jitomate:

1. 1 manojo epazote (10 a 15 ramas). Solamente se usan las hojas
2. 1/2 kg jitomate
3. 1 chile verde (serrano o jalapeño) o al gusto
4. 150 gr queso blanco, rallado (canasto o panela)
5. 5 a 7 piezas huevo
6. 1 diente ajo
7. 1/4 cebolla blanca
8. 1 litro agua o caldo de verduras

Steps to make to make Tortas de epazote, en caldillo de jitomate

1. Lavar las ramas de epazote, desinfectar y deshojar. Colocarlas en una olla, cubiertas de agua. Agregar poca sal. Hervir 5 a 10 minutos.
2. Vaciarlas en un colador o cedazo y dejar que se escurran lo más que se pueda. Cortarlas, fino, con tijera de cocina. Reservar.
3. Al mismo tiempo, en otra olla, hervir en poca agua los jitomates y el chile. Ponerlos en la licuadora junto con el ajo, chile y cebolla y licuar. Reservar.
4. En un bowl hondo, colocar las claras de huevo y batirlas a punto de turrón, al elevarse las claras, agregar una cucharada de harina de trigo, revolver. Agregar las yemas y seguir revolviendo. Agregar las hojas cocidas de epazote, luego el queso, integrando. completamente..
5. Poner aceite en una sartén, calentar. Hacer las tortitas, tomando con una cuchara de cocina y depositar en el aceite ya caliente, aplastar ligeramente, voltear. Freír bien por ambos lados.
6. Ya fritas, ponerlas a escurrir en un colador o servitoallas de cocina. Reservar.
7. Poner el aceite en que se frieron, en una cacerola grande, verter la salsa de jitomate, sazonar con sal. Agregar las tortas y el agua restante, hervir por 10 minutos, para incorporar e integrar sabores. Servir comiendo con tortilla.
8. Nota: si las tortitas, estuvieran muy líquidas, agregar un poco de pan rallado a la mezcla para formarlas y se puedan freír.

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