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Esquites

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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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