52 epazote tortilla Recipes

vegetable oil, divided, fresh white or yellow corn kernels, chopped white onion, garlic, finely chopped, tomatoes, roughly chopped, zucchini, diced, canned black beans, rinsed and drained, leaves fresh epazote , (or 1 tsp fresh oregano), finely chopped, freshly ground black pepper, warm corn tortillas, tomatillo (green ) salsa, grated monterey jack cheese (or queso fresco)

vegetable oil, divided, fresh white corn or 2 cups corn kernels, chopped white onion, garlic cloves, finely chopped, tomatoes, roughly chopped, zucchini, diced, canned black beans, rinsed and drained, leaves fresh epazote (or 1 tsp fresh oregano), fresh ground black pepper, warm corn tortillas, tomatillo salsa (green ), grated monterey jack cheese (or queso fresco)

poblano chiles, vegetable oil, white onion, peeled and chopped, garlic cloves, peeled and minced, tomato, cored and chopped, squash blossoms, cleaned (remove pistils), fresh epazote (optional) or 1 tsp dried epazote (optional), salt, fresh ground black pepper, monterey jack cheese, grated, fresh masa harina flour or 20 small flour tortillas, lard or vegetable shortening

poblano chiles, dried pinto bean, rinsed and picked over (or mayocoba beans), jalapeno chilies, stemmed and cut lengthwise into strips, stewing beef, cut into 3/4-inch cubes (or very lean chuck), bacon, white onion, diced, garlic cloves, minced, kosher salt, whole cumin seed, dried mexican oregano (or dried epazote), chipotle chiles in adobo, with liquid, finely chopped, diced tomatoes with juice, beef broth, water, warm corn tortillas or flour tortilla

water, live blue crabs (about 14) or dungeness crabs* (about 3), white onion, garlic cloves, 3 peeled and halved, 3 left unpeeled, dried whole chipotle chile**, stemmed, tomatoes, olive oil, fresh epazote sprigs*** or 1 tbsp crumbled dried, corn tortillas , torn into 2-inch pieces, cornstarch, salt

olive oil, onions, chopped, garlic, chopped, whole peeled tomatoes, dried basil, dried oregano, ground cumin, ground black pepper, water, whole chickens , cut into pieces, bay leaves, epazote, tomato paste, red bell peppers , julienned, green bell pepper , cut into 1 inch pieces, carrots, sliced thin, sliced celery, zucchini, diced, potatoes, spinach, rinsed and chopped, avocados - peeled, pitted and diced, shredded monterey jack cheese, corn tortillas , cut into 1/2 inch strips, salt to taste

corn tortillas , 5 inch diameter, grated extra-sharp cheddar cheese, scallions, finely chopped, jalapeno pepper, seeded and minced, chopped fresh cilantro or 2 tsp epazote, optional

extra virgin olive oil, shallot, minced (optional), button mushrooms, trimmed and sliced about 1/4 inch thick, garlic clove, minced, jalapeno, minced (seeded for a milder flavor, or use serrano), cilantro, chopped (or epazote), salt , to taste, pepper, freshly ground , to taste, corn tortillas, monterey jack cheese, grated (or cheddar or mixed cheeses), salsa , for serving (optional)

chicken broth, tomatoes (roasted and peeled), garlic cloves, epazote leaves (mexican herb), onion (chopped ), vegetable oil, poblano peppers, seeded and deveined, mild feta cheese, corn tortillas, sliced avocado

vegetable oil or 1 tbsp lard, white onion, peeled and sliced into long thin strips, heads garlic, peeled and chopped, carrot, peeled and diced, huitlacoche, sliced, shiitake mushrooms or 1 lb oyster mushroom, stemmed and sliced, black beans, oil or 1/4 cup lard, head garlic, peeled and minced, salt , to taste, chipotle peppers, leaves epazote (optional), warm tortillas, sour cream, queso fresco, radish , slices

dried pasilla chile, stemmed & seeded, diced tomatoes in juice (preferably fire-roasted), olive oil, white onion, sliced 1/4 inch thick, garlic cloves, peeled, qts chicken broth ( i use homemade veg broth), epazote sprig, if you have 1-(i didn tsp have one!), total) boneless, skinless chicken breast halves, cut into 1/2 inch cubes, ripe avocado, cut into 1/4 inch cubes, shredded mexican melting cheese (like chihuahua, asadero) or monterey jack, roughly broken tortilla chips, mexican crema , sour cream or creme fraiche for garnish, lime, cut into 6 wedges, for serving

dried pasilla peppers (or negro or ancho or new mexico chiles), diced tomatoes , preferably fire-roasted, canola oil plus 2 tsp , divided (or extra-virgin olive oil), white onion, sliced 1/4 inch thick, garlic cloves, peeled, vegetable broth (or faux chicken broth), water, epazote (optional), extra firm tofu, chopped swiss chard (or spinach or kale leaves), salt, ripe large avocado, cut into 1/4-inch cubes, coarsley broken tortilla chips, shredded mexican melting cheese (such as chihuahua or asadero, or monterey jack or mild cheddar) (optional), lime, cut into 6 wedges

olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas, button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups), serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced, chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves, salt, fresh corn tortillas (or flour tortillas if good corn tortillas are not available), mexican melting cheese (quesillo, asader, or the like) or monterey jack or mild cheddar, shredded (about 2 cups), salsa, store bought or home made

roma tomatoes, onion (1/2 lb.), peeled and cut into 1-inch wedges, garlic, unpeeled, fresh jalapeno chilies (1 to 1 1/2 oz. total ), olive oil, dehydrated masa flour (corn tortilla flour), fat-skimmed chicken broth, clam juice, live or cooked dungeness crabs (about 4 lb. total), cleaned and cracked; reserve golden crab butter (optional), ears corn (6 to 8 in .) or 1 package (10 oz.) frozen corn kernels, epazote sprigs (4 in .) or 1 tbsp crushed dried epazote (optional), salt, limes, cut in half

roma tomatoes, peeled and without seeds, onion, diced, chile anchos soaked in water until soft , seeds removed and water discarded, fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed, water, powdered chicken consomme, fresh, raw, corn kernels, fresh, raw, chopped zucchini, squash flowers, chopped in 4 pieces (optional), cooked, shredded chicken or pork, fresh epazote (optional), fresh cilantro leaves, finely chopped, corn tortillas, vegetable oil, for frying, heavy cream, butter, cream cheese, milk, powdered chicken consume, panela cheese or any fresh , solid cheese chopped fine, monterey jack cheese, grated

yellow onions-julienned, olive oil, roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces, button mushrooms, quartered, zucchini, diced to 1/4-inch, roasted garlic, yukon gold potatoes, diced 1/4-inch, red bell peppers, yellow bell peppers, peeled, seeded , and sliced like rajas, toasted oregano leaves, epazote, chopped fine, hoja santa, chopped fine, salt and black pepper, olive oil, spinach, flour tortillas, monterey jack cheese, green and red chile sauces

green jalapenos, tomatillos, garlic, salt, olive oil, chicken broth, epazote leaves, corn tortillas, sour cream, chicken breast, boiled and shredded, queso fresco mexican cheese, crumbled, white onion, sliced, avocado, sliced, suggestions : eggs, refried beans, steak

olive oil, for cooking, onion, diced, garlic, minced, poblano pepper , roasted, peeled, seeded, and diced, fresh squash blossoms , or 1 (6-oz) can, chicken stock, fresh epazote, finely chopped, salt and freshly ground black pepper, flour tortillas, queso blanco, grated