Sentences with word «epazote»

When using black beans, Mexican cooks often add epazote, a pungent herb, to the pot.

I'm in love with the chickens from Smith & Smith Farms 1 medium size with onion 2 carrots 2 celery stalks 1 roma tomato 1 head of garlic 3 - 4 sprigs of thyme 2 - 3 sprigs of fresh oregano 1 teaspoon dry epazote or mint 1 tablespoon of salt 1/4 teaspoon black pepper

3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed, fresh epazote leaves ** 1/4 cup parsley leaves 1/2 romaine heart lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.

Place a little epazote on each breast along with a tablespoon of margarine.

Place a little epazote on each breast.

1 heaping tablespoon chopped epazote (or same amount fresh oregano or 1 teaspoon dried oregano leaves)

1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes

Elote is made by boiling or grilling corn on the cob, sometimes with the Mexican herb epazote, slathering it with butter and mayonnaise then rolling it in cheese like Cotija or Parmesan and sprinkling it with chile powder and a squeeze of lime.

What about epazote or queso de oaxaca?

And epazote does what no other spice can — it adds a clean blend of grassy, earthy and citrus - like notes.

Look for xcatic chiles, guero chiles and epazote at Latin markets or Internet retailers.

Roasted pepitas (pumpkin seeds), sesame seeds, and peanuts mixed with spicy chilies and tangy epazote - the Aztecs» cooking herb of choice.

Make a Puerto Rican version with my sofrito with culantro and cilantro or a Mexican version using epazote.

Season with salt and cook 15 minutes longer; discard epazote.

Sprinkle a little epazote over the mixture.

Susana used a local variety called chile puya • 3 Roma tomatoes, halved • 1 bunch epazote (a Mexican herb also known as wormweed or Mexican tea) • Salt to taste

«The ground toasted seeds of large and small squashes, always carefully differentiated by the Maya, could be added to the basic chile water, or you could mix epazote with the water and then add ground, toasted squash seeds to the flavored liquid.»

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.

1 fresh sprig of Epazote, or / Mexican Marigold Mint.

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

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

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.

Once the meat has cooked, add the halved tomatoes, the pumpkin seed paste and the epazote.

By the way, I bought «epazote» seeds and something called «Mexican basil» and «papalo» (also called «Bolivian coriander»)....

** Smell and taste the epazote, if this is the first time you use it, taste it it has a minty - liquorice flavor.

epazote or hoja santa)

Epazote can be found both fresh and dried in the Latin markets.

Dan mixed the haricot verts from our 7/14/12 CSA pick up with vinegar, sliced lemons, peppercorns, garlic cloves, epazote (from his own garden) and jalapeno peppers to make a super tasty quick pickle.

Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop of mayonnaise (we used Hellman's but if you are more ambitious that we are, make fresh) and a drizzle of white vinegar.

OK, so the first thing we did was make a quick cole slaw with the WSF red cabbage, WSF jalapeño and some epazote for our garden.

Then, add the water, dried shrimp, and the epazote and simmer for 3 minutes.

Dried shrimp and epazote are available in Latin and Asian markets.

Alternate layers of onion, tomato, chile, and epazote, and bathe with a bit more broth.

1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote

Return the beans to the pot, add the epazote and 2 quarts of water.

Tender fresh shrimp float in a delicate chicken broth seasoned with mild, smoky guajillo chiles, onion, garlic, and epazote.

Stir in the epazote.

4 cups turkey broth 6 2/3 cups masa harina 1/3 cup solid turkey fat 6 2/3 cup shredded cooked turkey 1 teaspoon achiote Salt, to taste 1 cup tomato, chopped 1 large onion, finely chopped 2 sprigs of epazote (optional) Habanero chile, to taste, minced

Add measured salt, cumin, paprika, beer, chicken broth, and epazote and bring to a simmer.

Pumpkin Seed, Sesame Seed, Sunflower Oil, Corn Tortilla, Serrano Chile, Jalapeño Chile, Onion, Peanuts, Cilantro, Epazote, Dried Spinach, Salt, & Other Natural Herbs and Spices.

Spiked with cumin, chipotle peppers, jalapeno and epazote leaves, this Mexican butternut squash soup reflects Chef Katsuji Tanabe's heritage.

Add the corn, Mexican squash, jalapeno, epazote, remaining garlic and reserved butternut squash and carrots.

In a large stockpot, combine corn, 2 cups water, salt and epazote leaves.

Add in the garlic scapes, jalapenos and epazote, combine and cook for just a few minutes.