Recipe - Esquites
Categories: None, Esquites
One fourth cup Unsalted butter
2 teaspoon Lard
1 lg White onion; finely chopped
4 Serrano chiles; stemmed,
seeded, and finely chopped
10 Ears corn; kernels cut off,
or 5 cups frozen corn,
thawed
3 tablespoon Dried epazote or 6 to 8
sprigs fresh epazote;
coarsely
Chopped
Three fourths cup Water
One half teaspoon Salt
2 tablespoon Finely chopped epazote or
cilantro; for garnish
TOO HOT TAMALES SHOW #TH6206
In a large heavy saucepan, heat the butter and lard over medium heat. Saute
the onion for 3 to 4 minutes, or until softened. Add the chiles and cook
for 2 minutes more, stirring occasionally. Stir in the corn kernels,
epazote, water, and salt. Reduce the heat to low, cover and cook for about
10 minutes, or until the corn is tender. Serve warm, sprinkled with the
fresh epazote.
Yield: 6 servings
Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998
Esquites recipe makes 1 Servings
