epazote การใช้

• Check out native Indian corn or epazote for authentic Mexican dishes.
• Add the epazote, salt and pepper, and stir well.
• Add drained beans, broth, cilantro, epazote and cayenne pepper.
• 1 tablespoon chopped fresh epazote ( or 1 tablespoon chopped fresh cilantro)
• Note : Epazote leaves are carried in the produce section of Hispanic markets.
• Place chiles and epazote in a food processor and process to a puree.
• Stir in the beans and water, and epazote and pepper if using.
• Epazote can be found at specialty produce stores or some Hispanic food stores.
• Tortilla soup is always made with chicken broth, broiled tomatoes and epazote,
• Add the epazote and 3 / 4 cup water.
• Top with a couple of jalapeno strips and 1 / 2 teaspoon epazote.
• Add the huitlacoche and minced epazote or cilantro.
• 1 large sprig fresh epazote or 2 tablespoons dried, with twigs removed, optional
• Add chiles, onions, garlic and epazote, if using and black pepper.
• 2 large fresh epazote sprigs, chopped, optional
• 4 sprigs cilantro or epazote ( for garnish)
• 1 large sprig fresh epazote ( optional)
• Stir in the crema and epazote, and season to taste with salt and pepper.
• The maguey flower, called gualumbo, is saut閑d with epazote, onion and chile.
• And the supply of epazote, the resinous herb prized in Mexican cooking, is plentiful.