Esquites

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter
2 teaspoons	10ml	Lard
1 teaspoon	5ml	White onion - finely chopped (large)
4		Serrano chiles - stemmed, seeded, and finely chopped
10		Corn ears, kernels cut off
		(or 5 cups frozen corn, thawed)
3 tablespoons	45ml	Dried epazote
		(or 6 to 8 sprigs fresh epazote - coarsely chopped)
3/4 cup	177ml	Water
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Finely-chopped epazote or cilantro - for garnish

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6206 broadcast 02-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.