Simmered shaved corn with chiles and epazote (Esquites) from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (page 251) by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 09, 2019

    I doubled up on serrano chiles but otherwise made the recipe as specified, including using the epazote. You can't really go wrong here, unless you are too shy with toppings. (Pati says the toppings are optional in her recipe - they absolutely are not.) We like lots and lots of lime, and we used queso fresco as the cheese.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.