Epazote, "Mexican Tea" Herb
Epazote (Mexican tea) is an annual that’s easy to grow, but you can find it fresh or dried in Latin grocery stores near the produce section. A teaspoon of dried epazote is equal to about 7 fresh leaves.Crumble a few fresh leaves or a tsp dried into the pot next time you’re cooking beans or chili to avoid gassiness. The herb has a distinctive citrusy aroma similar to Mexican oregano. It’s also good when added to salsas, egg dishes and dips.
Instructions
Cook with Epazote, "Mexican Tea" Herb
1. Make a breakfast burrito with beans - without any uncomfortable tummy upset - by scrambling two eggs in a heavy skillet with a teaspoon of olive oil, adding ½ cup black beans, 1/2 tsp dried epazote, ½ tsp garlic and 1-2 tsp chopped onion along with 1 TBSP diced green chili, if desired. Mound into flour tortilla. Wrap and eat.
2. Make a colorful salsa by combining 1 can corn, 1 can drained , 2-3 TBSP chopped green chilis, 1 small tomato, diced fine, 1 tsp mincd garlic, 2 TBSP chopped red onions, 1 TBSP red wine vinegar, and salt and pepper to taste. Refrigerate overnight or let sit at least an hour.
3. Season your favorite chili recipe with 1/2 tsp. dried epazote.
4. Sprinkle 1/2 tsp. dried epazote into pot when making pinto beans or black eyed peas.
5. Stir 1/4 tsp. into cheese sauce before pouring over cooked cauliflower.
Tags: dried epazote, Epazote Mexican, Mexican Herb, black beans, Epazote Mexican Herb, fresh leaves