On Sep 22, 10:02*am, "Wayne Lundberg" >
wrote:

> Great reminder on making the batter... same as used for chile relleno, and
> excellent for coliflour and other veggies, even fish.

It sounds to me like broccoli would be the most convenient and safest
substitute for huazontle.

I have been interested in botany since I was a kid, and when I read
Rolly's suggestions that almost any local Chenopodium species such as
Common Lambsquarters (C. album) can be used to make huazontle I did
some research.

http://cat.inist.fr/?aModele=afficheN&cpsidt=14653321

Nitrate poisoning in cattle fed Chenopodium album hay

Three cows fed Chenopodium album hay died 30 min after showing ataxia,
bluish-brown mucous membranes, rapid and difficult breathing,
increased heart rates, tremors and coma. Brown-colored and badly
coagulated blood was the prominent necropsy finding. Slight pulmonary
edema was prominent and all visceral organs were hyperemic. The hay
contained 2500 ppm nitrate-nitrogen and II ppm nitrite nitrogen.

Epazote is also a species of Chenopodium and one website cautioned
against using wild epazote in Mexican cooking unless the would-be cook
knows exactly what he is gathering from the wild.

If an adventurous person is determined to try Rolly's huazontle recipe
using the correct species of Chenopodium, seeds can be purchased
online.

Just google for "red aztec spinach".