What
about epazote or queso de oaxaca?
Not exact matches
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic,
epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for
about 3 - 4 minutes until pureed.
2 fresh poblano chiles 2 tablespoons vegetable oil 1 medium white onion, finely chopped (
about 3/4 cup) 4 garlic cloves, finely chopped (
about 1 tablespoon) 1 medium tomato (roughly 8 to 10 ounces), diced 2 cups packed, roughly chopped lobes of huitlacoche Salt 3 tablespoons chopped
epazote or cilantro leaves 12 corn tortillas
Add the
epazote, drained black beans, bay leaf and enough water to cover by
about 2 - inches.
When the mushrooms begin to fry, add the tomato mixture and optional
epazote, and cook
about 5 minutes, until the liquid has reduced and the mixture is thick.