Huauzontle Roll with Tomato Sauce

For the tomato sauce: Rinse tomatoes, quarter and roughly chop. Peel onion and garlic and chop finely. Rinse red chile pepper, cut in half lengthwise, remove seeds and finely chop. Combine chile pepper with onion and garlic in a saucepan with 2 tablespoons hot oil, fry with tomatoes and add broth, salt, pepper and let simmer for about 25 minutes over medium heat.

For the huauzontle rolls: Rinse the huauzontle, shake dry and remove the hard stalks. Blanch in boiling salted water for 3-4 minutes, drain, rinse with cold water, drain well and squeeze.

Whisk eggs in a shallow dish, season with salt and pepper.

To create the rolls, take some huauzontle, place a small strip of cheese then cover with a little more huauzontle and squeeze firmly. Dust first in flour and then dip is egg.

In a saucepan heat plenty of oil and fry huauzontle roll (if large amounts of bubbles rise on a wooden spoon handle, the oil is hot) on all sides until golden brown.

Drain and remove to paper towels.

Strain tomato sauce through a fine sieveand season with salt and pepper. If necessary add extra broth or let sauce simmer slightly.