How to make huazontles rellenos

Cristy and I were served huazontles rellenos by our host Areli at the Spanish language school we went to last year in Cuernavaca, Mexico.  They were excellent!  The huazontles looked familiar and not terribly exotic.  We would be able to get them at home.  Later Cristy did some googling and found that they were the flowering stems of lamb's quarters, also known as wild spinach, a common weed in North America.

Here Adriana Rosales shows you step by step how to make huazontles rellenos.  Her preparation turns out a bit different than Areli's, which looked more like this.  You broke apart the relleno, extracted a long stem and then used the stem as a handle to nibble off the cooked flowers.

Previously.