Esquites Recipe - Cooking Index
Esquites Recipe - Cooking Index
| 1/4 cup | Unsalted butter | |
| 2 teaspoons | Lard | |
| 1 teaspoon | 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 | Dried epazote | |
| (or 6 to 8 sprigs fresh epazote - coarsely chopped) | ||
| 3/4 cup | Water | |
| 1/2 teaspoon | Salt | |
| 2 tablespoons | Finely-chopped epazote or 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.
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
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