In Possession of Hierba / Hoja Santa - ideas
Picked some up yesterday. So far I made a simple caldillo of tomato , a garlic clove, and tiny amount of minced onion. To this I added some shredded chicken I crisped up in an oiled pan. Finished it with a thin julienne of the herb and some cotija sprinkeled at top. Applied to warm tortillas smeared with a slice of avocado.
People jhave talked some much about its kind of haunting flavor - I really can understand now. The light anisette -esqueness I really dig.
Next on the list is DK -s simple eggs fried on the greased leaves - interested in the flavor imparted iinto the eggs.
Hi! I was so glad to find your post about Hoja Santa. Do you happen to have any dessert recipe ideas for this? I am doing a project in culinary school for this and am having a very hard time finding an actual recipe that has been tested. That is all my project is, to research the herb and find a recipe in use. I would appreciate any info that you can give me. Thanks very much.
Bringing back an old thread, because I have some whole dried hojas santas that I bought it Oaxaca last June and don't know what to do with them. I hope they still have some flavor! While there, my friend had them on a fish dish that she thought was wonderful (at El Narañjo, I think it is called.) The whole leaf was layered on the fish with a sauce. Is there such a recipe around that I could try? Thanks, Dee
KR... as you know I am a huge fan of Hoja Santa, these are the ways I have encountered it:
> In Campeche... they like to grill whole Pompanos over the leaves (helps protect the fish & impart flavor).
> In Southern Veracruz... they make a simple green caldillo or mole & poach the fish in it.
> At Monte Alban in West L.A.... Hoja Santa imparts the magic flavor in their "Aztec" soup
> On the Alta Cocina front... you can make this recipe from El Rincon de los Sabores: http://oncetv-ipn.net/rincon/nuevo/me... its fried Squash Blossoms stuffed with Crab... served over a salad of Amaranth greens & a Pasilla-Ancho-Guajillo-Hoja Santa vinaigrette.
i'm not exactly familiar with hierba/hoya santa, but i googled it and got the picture. i have a recipe for Albondigas en Salsa con Hierba Buena. when i googled hierba buena, it said it's pepperment (i've always just used the mint out of my herb garden). SO i realize that they are not the same herbs. but perhaps the hierba santa would be good too?