Hello! As promised, here is the very first recipe in which we launch COCINA MARCELA with. The plate she has shared the recipe for is called “Tortas de Calabaza y Espinaca.” Check out the video footage and please like and suscribe to her YouTube channel. Thank you!
YOUTUBE VIDEO RECIPE HERE:
Hola! Como prometido, aquí está la primer receta con la cual lanzamos COCINA MARCELA. El plato se llama “Tortas de Calabaza y Espinaca.” El video está más abajo para que veas la preparación y el proceso. Por favor hagan like y suscríbanse. Muchas gracias!
RECETA EN YOUTUBE ESTÁ AQUÍ:
TORTAS DE CALABAZA Y ESPINACA
6 Mexican Zucchini
1/2 Cup Flour
Fresco Cheese (queso fresco)
1 Quarter of an Onion
2 Garlic Cloves
2 Tbsp of Chicken Bouillon Granules
1 Tsp of Salt
1 Pinch of Cumin
Cut the Zucchini(as shown in video) with a slit open to allow the cheese to go in. Once finished cutting, put the Mexican zucchini in a pot with boiling water to partly cook for 10 minutes.
Put tomatoes to boil for the sauce for 10 minutes while also boiling the zucchini .
Then strain the zucchini and allow for it to cool down before stuffing with cheese. Once cooled down, start stuffing both a slice of Manchega cheese and Queso Fresco (as shown in video) or any cheese you prefer. Once finished stuffing all the zucchini, dab the zucchini with the cheese-carefully making sure that the cheese doesn’t fall out- into the flour to ensure that the egg batter will stick.
For the egg batter, first place the egg whites in a bowl and mix, then begin adding the yolk one by one while mixing (as shown in video) adding 1/2 teaspoon of salt.
After dabbing the zucchini stuffed with cheese, place it in the egg batter and make sure that it is covered in the egg batter. Then place oil on the pan, once the oil is hot, you can put the zucchini in. One way to make sure the oil is hot is to drop one drop of the egg batter and if it starts to fry, the oil is ready (shown in video). Then flip it, when it’s ready to flip, it should be a light brown color and a little crispy. Place a napkin on the plate so that once you take the zucchini out, it can absorb the oil.
Now for the “Torta de Espinaca,” you will have leftover egg batter. Chop small pieces of spinach (as shown in video), and small cubes of the remaining cheese. Sprinkle both a little bit of salt and pepper to add flavor. Then pour that in with the egg batter and mix—make sure that it’s all evened out. Then pour into pan and form them (as shown in video). Flipping process same as previously. Also even though you need less oil for the spinach—still use the napkin method to absorb any excess oil.
For the sauce, place the tomatoes in the blender. Add the garlic cloves, quarter of an onion, chicken bouillon granulates, and the cumin and salt and blend. Once blended, stir fry some onions with oil for added flavor, then once the onions look somewhat transparent, slowly pour in the sauce (as shown in video). Wait 15 minutes for the sauce to boil. Once boiling, add the stuffed zucchini and spinach into the sauce. Let the sauce soak in for no more than 5-8 minutes so that it doesn’t fall apart. Then, it is ready to serve! Bon a petit!