Name: Esquites
Ingredients: 1/4 c Unsalted butter; 2 ts Lard; 1 lg White onion; finely chopped; 4 Serrano chiles; stemmed, seeded, and finely chopped; 10 Ears corn; kernels cut off, or 5 cups frozen corn, thawed; 3 tb Dried epazote or 6 to 8 sprigs fresh epazote; coarsely; Chopped; 3/4 c Water; 1/2 ts Salt; 2 tb Finely chopped epazote or cilantro; for garnish

[One] objection to the study of theology is that it deceives Christians from simple faith in the Bible. The underlying premise of this objection is that believing is good and knowing is bad. But in fact the Bible lauds both believing and knowing (Rev. 2:23; Matt. 22:37). God has gone to the trouble of revealing information about Himself in creation and His Word. Is it not the height of irreverence to say we should ignore this information? Christianity is about truth and one important way to relate to truth is to know it (Paul Thorsell).

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CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

1/4	c	Unsalted butter
2	ts	Lard
1	lg	White onion; finely chopped
4		Serrano chiles; stemmed, seeded, and finely chopped
10		Ears corn; kernels cut off, or 5 cups frozen corn, thawed
3	tb	Dried epazote or 6 to 8 sprigs fresh epazote; coarsely
		Chopped
3/4	c	Water
1/2	ts	Salt
2	tb	Finely chopped epazote or cilantro; for garnish

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6206
In a large heavy saucepan, heat the butter and lard over medium heat. Saute
the onion for 3 to 4 minutes, or until softened. Add the chiles and cook
for 2 minutes more, stirring occasionally. Stir in the corn kernels,
epazote, water, and salt. Reduce the heat to low, cover and cook for about
10 minutes, or until the corn is tender. Serve warm, sprinkled with the
fresh epazote.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

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