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Title: Esquites
Yield: 1 Servings

Ingredients

    1/4 c  unsalted butter
      2 ts lard
      1 lg white onion; finely chopped
      4    serrano chiles; stemmed,
           -seeded, and fine
     10    ears corn; kernels cut off,
           -or 5 cup
      3 tb dried epazote or 6 to 8
           -sprigs fres; h epazote, coa
      1    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 on Mar 09, 1998

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