How to Use Mexican Tea Herb in Cooking
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.
Other People Are Reading
Things You'll Need
- Epazote, fresh or dried (usually found near the produce section in Hispanic grocery stores)
Instructions
-
How to 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 black beans, 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.
-
1
- Photo Credit www.gourmetsleuth.com
