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Title: Esquites
Yield: 6 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    Corn ears, 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

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
cookfor 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.
This recipe yields 6 servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6206 broadcast 02-21-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

02-26-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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