To avoid intestinal gas cook the beans with one or two leafs
of Epazote.
Here's an excellent seasoning combo: a pinch of cinnamon, a pinch
of epazote (from the Mexican spice aisle), and a dash of red pepper to reduce the gassy effects of eating beans.
If you leave it out, use more of the other seasonings to balance out the loss
of 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
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.
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.
Place a little
epazote on each breast along with a tablespoon
of margarine.
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
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried 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 Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
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
Epazote is one
of those rare spices, used to give flavor to foods like beans.Chile powder is an essential and inseparable seasoning in Mexican cuisine used in a variety
of dishes and recipes like meat, poultry, stews, vegetable dishes and salsas.
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
Return the beans to the pot, add the
epazote, habanero, and 2 quarts
of water and bring the mixture to a boil.
add it to the beans along with a few whole cloves
of smashed garlic and a big fresh sprig
of oregano or
epazote, and a teaspoon
of cumin.
black beans: 3 smashed whole garlic cloves, 1 chopped onion, 1 dried chile
of choice or canned chipotle pepper en adobo, and 1 big fresh sprig
of oregano or
epazote or 1 teaspoon dried mexican oregano.
And when we say spices, we mean all types
of spices — both the common — basil, dill and garlic to the exotic and hard to find —
epazote to black water sea salt.
«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.»
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.
Mexican cuisine is a unique blend
of flavors that mixes Old World herbs such as garlic, oregano, cumin, cinnamon and lime, with distinctly Central American representatives such as chili, cacao,
epazote, and annatto seed (achiote).
This recipe also calls for
epazote, a relative
of lambsquarters and a frequent weed
of Mexican gardens.