epazote

Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don’t have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.

Avocado Salsa

tomatillos,

white onion

chopped fresh epazote or cilantro

jalapeño or serrano chiles,

lime juice,

kosher salt (Diamond

ripe medium Hass avocado, coarsely chopped

Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.

Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.

Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over <a href="https://cooking.nytimes.com/recipes/1016674-mexican-rice">Mexican rice</a> with roasted cauliflower.  

Mole Verde

tomatillos (about 1 pound), peeled and washed

poblano

½ medium yellow onion, quartered

serrano chiles

garlic cloves,

brown (unhulled) sesame seeds

raw pepitas

almonds

bay leaves

cloves

romaine lettuce leaves

cilantro, torn

epazote leaves

medium fresh or dried hoja santa leaf (optional)

vegetable stock, plus more if needed

neutral cooking oil (such as grapeseed)

kosher salt (such as Diamond Crystal)

Seared mushrooms, tofu steaks, roasted cauliflower and/or Mexican rice

Add the tomatillos, poblano, onion, serrano chiles and garlic to a large preheated comal or cast-iron skillet set over medium heat. Cook everything until lightly charred and soft on all sides, about 20 minutes. The poblano should take the longest to cook, while the garlic cloves will be done in about 5 to 8 minutes.

Meanwhile, heat a dry small to medium skillet over medium. Once warmed, toast the sesame seeds, stirring constantly, until golden and fragrant, 4 to 5 minutes. Add the toasted seeds to a large bowl and set aside. 

Toast the pepitas in the same skillet, stirring constantly, until golden, popped and fragrant, 4 to 5 minutes. Add them to the bowl with sesame seeds. 

Toast the almonds in the same skillet, stirring constantly, until lightly seared and fragrant, 4 to 5 minutes. Add them to the bowl with the seeds. 

Toast the bay leaves and cloves until the leaves lightly brown and the cloves become fragrant, 1 to 2 minutes. Add to the same bowl with the seeds. 

Stem and seed the charred chiles, and add them along with the remaining charred ingredients and the toasted ingredients to a blender. Add the romaine, cilantro, epazote, hoja santa (if using) and 2 ½ cups vegetable stock. Blend until almost smooth yet slightly lumpy and textured. Use more of the vegetable stock as needed to smooth out the mixture. If you don’t have a high-powered blender, you may need to blend in two batches, adding equal amounts of the wet and dry ingredients to each batch.

Heat a large, deep pot over medium-low. Once warmed, add the oil. Once the oil is hot and shimmering, carefully add the mole from the blender. There will be some splatter. Stir in the salt and simmer the mole for 15 to 20 minutes, until the flavors meld together, stirring occasionally to make sure the mole doesn't burn at the bottom of the pot.

Serve with seared mushrooms, tofu steaks or roasted cauliflower, paired with Mexican rice. Extra mole can be kept in the refrigerator for up to a week or frozen for up to 3 months in an airtight container.

Un platillo fácil de cocinar la mezcla perfecta de la carne con el sabor del chile morita.

Carne en salsa de morita

gramos de pulpa de res

pieza de cebolla blanca

pimienta negra molida al gusto

cucharadas de aceite de oliva

piezas de jitomate guaje

pieza de papa blanca

piezas de chile morita

dientes de ajo

rama de epazote

sal al gusto

Una tradicional caldo mexicano, se acostumbra servir en las torna bodas para aliviar los efectos del alcohol ingerido durante la fiesta.

Menudo o pancita

piezas de limón

aceite vegetal comestible

orégano seco

piezas de chile guajillo

taza de garbanzo

varas de epazote

kilogramo de pancita de cerdo pre-cocida y limpia

Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding. For decades now, I’ve refused to replace it with another… And then, I tried a unique green version, Pozole Verde, Guerrero style. It has not surpassed my Pozole Rojo, but it is attempting to tie with it at my table. And that is a lot to say.

Green Pozole

hominy (rinsed, the same as giant white corn

garlic

chickens

onion

Couple fresh cilantro sprigs

pumpkin seeds (lightly toasted)

tomatillos (husks removed, rinsed)

jalapeños (stemmed)

onion (coarsely chopped)

salt

pepper

vegetable oil

limes

radishes (rinsed,

romaine lettuce

onion (finely chopped)

avocado

Piquí­n chile (or a Mexican mix of dried chiles, ground)

oregano (crumbled)

Tostadas or totopos

Place the hominy in a large soup pot with cold water at least 3 inches on top. Take off the dried skin layers from the head of garlic and add it into the pot. Do not add salt, because the hominy will toughen. Bring to a boil, then gently simmer over low medium heat uncovered for 3 hours or until hominy is tender and has begun to "bloom" or open up. Alternatively, you can buy precooked hominy and continue from this point.

In the meantime, place chicken in a large soup pot and cover with at least 1 inch of water above. Add white onion, cilantro and a tablespoon of salt and bring to boil. Simmer uncovered until chicken is cooked and tender, about 30 minutes. Drain and reserve the cooking liquid. When the chicken is cool enough to handle, remove the skin and the bones, and shred the meat into bite size pieces.

Meanwhile, make the green pozole sauce. Place tomatillos, garlic and chile in a medium 3-quart saucepan. Cover with water and set over medium-high heat. Bring to a simmer; cook until the tomatillos have changed color from a bright to a dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat and reserve 1/2 cup of the cooking liquid. Drain the cooked vegetables and set aside.

In a blender, add toasted pumpkin seeds and chop until finely ground. Then add the cooked tomatillos, jalapeños and garlic, onion, salt and reserved liquid. Puree until smooth. Heat the oil in a saucepan over medium high heat until hot. Add the tomatillo sauce from the blender. Bring to a boil and simmer 15 to 18 minutes, stirring occasionally, so it will thicken, season and deepen its color.

When the hominy is ready, incorporate the shredded chicken and its cooking broth. Add the green pozole sauce and the epazote or cilantro. Let it cook for 30 minutes more. Check for seasoning - at this point I always add more salt - and serve.

You may present the Pozole in a big soup pot and place the garnishes in smaller bowls on the side. Each person can serve Pozole in their individual soup bowls, and then add as many garnishes to their soup as they would like. I do, however, recommend that some fresh lime juice be squeezed into it! Tostadas or totopos are eaten on the side.

Ana Castro&#39;s Chilaquiles Verdes, Abuela-Style

tomatillos

serrano or jalapeño peppers

cilantro

Salt,

onion,

Queso fresco

Crema

eggs

Husk and rinse tomatillos, and put them in a pot with enough water to cover them.

Add 2 tsp salt, 1 small onion (peeled and halved), and serrano or jalapeño peppers (if you like it spicier, hold these to add in raw when blending the salsa), and bring to a boil. 

Cover and cook for 10-15 minutes, until the tomatillos change in color from bright to dull green.

Add epazote and cilantro (stems and all) to blender along with cooked ingredients (discard the cooking water) and puree until smooth, tasting for salt.

Add pureed sauce back to the (now-empty) pot, and simmer until warm.

Fry eggs in oil, seasoning with salt.

Plate chips and garnish each serving with a generous ladleful of salsa verde.

Garnish each serving with queso fresco, crema, and raw  onions, and top with a fried egg.

This is basically a Mexican salsa verde, only with a heavier hit of epazote. It&#x27;s loosely based on a similar salsa by the great Mexican chef Enrique Olvera; I roast my vegetables, where Olvera simmers his. As you see in the picture, this is rather thick, but feel free to thin it with water if you&#x27;d like.

Salsa de Epazote

white onion,

garlic cloves, unpeeled

green onions, chopped

cumin

serrano chiles, roasted,

Salt

Turn your broiler on high. Arrange the tomatillos, onion and garlic on a baking sheet and set under the broiler until about halfway charred. Keep an eye on it, as this can take anywhere from 5 minutes for dryish tomatillos to 15 for wet ones.

Meanwhile, char the serranos over a gas burner, holding them with tongs. This is a better method for charring your serranos because they don&#x27;t cook fully this way, but if this bothers you, put the serranos under the broiler with everything else.

Remove the garlic and peel it when it&#x27;s cool enough to touch. Remove the skins and seeds from the serranos. Move everything into a blender, along with all the other ingredients. Puree. Add salt to taste.

Hank, my mom uses epazote in her pozole. so delicious ? I came across your article by trying to see what epazote translates in english. it’s a very good article and my mom likes your salsa recipe.

Awesome article as always Hank, you should drop an ebook or short Mexican recipes with Game meat book.

Top 7 epazote recipes from across the web

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Avocado Salsa

Mole Verde

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Ana Castro's Chilaquiles Verdes...

Salsa de Epazote

Top 7 epazote recipes from across the web

The most viewed epazote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Salsa

Mole Verde

Carne en salsa de morita

Menudo o pancita

Green Pozole

Ana Castro&#39;s Chilaquiles Verdes...

Salsa de Epazote

The most viewed epazote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Ana Castro's Chilaquiles Verdes...