Anthony Bonner Posted August 15, 2011 Share Posted August 15, 2011 Ok - so I might have gone a little crazy at the latin supermarket this weekend and bought a huge bunch of hoja santa. Unfortunately I now realize I'm away this weekend coming up, and will only be home Mon-Weds to cook this week. Assume I have a pretty well stocked pantry - what should I do with this stuff? Quote Link to post Share on other sites
Wilfrid Posted August 15, 2011 Share Posted August 15, 2011 This may be no use but the one way I've come across it is wrapped around little fresh goat cheeses. Apparently it imparts a tangy, lemony perfume. Scroll down. Unwrapped on the left above. Quote Link to post Share on other sites
rancho_gordo Posted August 15, 2011 Share Posted August 15, 2011 It's fresh, right? Quote Link to post Share on other sites
Anthony Bonner Posted August 15, 2011 Author Share Posted August 15, 2011 Yes it's fresh. Also what is cilantro macho used for? Also that crazy herb that is so good on cemitas- is it used in anything else? Quote Link to post Share on other sites
Orik Posted August 15, 2011 Share Posted August 15, 2011 Steam white fish fillets wrapped in HS, serve with beurre blanc sauce based on some oxidized white. Quote Link to post Share on other sites
rancho_gordo Posted August 16, 2011 Share Posted August 16, 2011 At Itanoni in Oaxaca, they would press a tortilla and then place a leaf on the masa. They'd carefully cut around the shape of the leaf and then have an hoja santa-shaped tortilla. It was delicious. Quote Link to post Share on other sites
Suzanne F Posted August 16, 2011 Share Posted August 16, 2011 Yes it's fresh. Also what is cilantro macho used for? Also that crazy herb that is so good on cemitas- is it used in anything else? Do you mean pápalo? Quote Link to post Share on other sites
Anthony Bonner Posted August 16, 2011 Author Share Posted August 16, 2011 Yes it's fresh. Also what is cilantro macho used for? Also that crazy herb that is so good on cemitas- is it used in anything else? Do you mean pápalo? yes. thank you for coming up with the name. Quote Link to post Share on other sites
Suzanne F Posted August 16, 2011 Share Posted August 16, 2011 You're welcome. I bet you like tequila -- that's what it tastes like to me. Quote Link to post Share on other sites
Anónimo Posted August 25, 2011 Share Posted August 25, 2011 Ok - so I might have gone a little crazy at the latin supermarket this weekend and bought a huge bunch of hoja santa. Unfortunately I now realize I'm away this weekend coming up, and will only be home Mon-Weds to cook this week. Assume I have a pretty well stocked pantry - what should I do with this stuff? I love fish wrapped and cooked in hoja santa, as in this filete de pescado en hoja santa, as served at La Embajada Jarocha, in Colonia Roma Norte, México, DF. In Veracruz, apparently, the herb is known as acuyo. La Embajada Jarocha is a raffish, local joint, with a groovy combo playing upstairs at night. https://picasaweb.google.com/lh/view?q=Embajada+Jarocha&uname=104875488785418381911&psc=G&filter=1#5572739348531448610 Next week, we;ll be dining with friends at Los Danzantes, Coyoacán, where an alluring entrada is Hoja Santa rellena de queso oaxaca y queso de cabra sobre una salsa de tomate verde y chile meco. It's first among my choices. Quote Link to post Share on other sites
Anthony Bonner Posted August 25, 2011 Author Share Posted August 25, 2011 yep - I wrapped some sea bass from Blue Moon in the leaves and steamed them. Really lovely and delicate. Quote Link to post Share on other sites
cristina Posted August 31, 2011 Share Posted August 31, 2011 Geez, I know I've been way too busy when there has been no time to check in at Mouthfuls. Sheesh! If you still have hoja santa, here's what I do with it: Either flatten or cut into milanesa as many chicken breasts as you need. Briefly blanch an equal number of large hoja santa leaves, big enough to cover each very thin breast. Place a leaf on each breast and roll up like a jelly roll. Cut each roll into 2" pieces. Poach in chicken broth until done--it doesn't take very long, since your chicken is very thin and the hoja santa is already blanched. Drain, stand each roll on end on a platter, reserve, and keep warm. Prepare a mole--we like almendrado or mole negro--using mole paste or powder and the chicken broth you used to poach the rolls. Drizzle mole over the chicken rolls and serve. Put a small pitcher of warm mole on the table, too. Quote Link to post Share on other sites
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