Esquites

Yield: 4 servings

Measure Ingredient
¼ cup Unsalted butter
2 teaspoons Lard
1 large White onion, finely chopped
4 \N Serrano chiles, stemmed,
\N \N Seeded, and finely chopped
10 \N Ears corn, kernels cut off,
\N \N Or 5 cups frozen corn,
\N \N Thawed
3 tablespoons Dried epazote or 6 to 8
\N \N Sprigs fresh epazote,
\N \N Coarsely
\N \N Chopped
¾ cup Water
½ teaspoon Salt
2 tablespoons Finely chopped epazote or
\N \N Cilantro, for garnish

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

TOO HOT TAMALES SHOW #TH6206

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