Epazote Tea Recipes

SALSA DE EPAZOTE

Salsa de Epazote image

This is basically a Mexican salsa verde, only with a heavier hit of epazote. It's loosely based on a similar salsa by the great Mexican chef Enrique Olvera; I roast my vegetables, where Olvera simmers his. As you see in the picture, this is rather thick, but feel free to thin it with water if you'd like.

Provided by Hank Shaw

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked and sliced in half
1/2 white onion, cut in thick slices
3 garlic cloves, unpeeled
2 green onions, chopped
1 teaspoon ground cumin
2 serrano chiles, roasted, peeled and deseeded
1/2 cup chopped cilantro
1/4 cup chopped fresh epazote
Salt

Steps:

Turn your broiler on high. Arrange the tomatillos, onion and garlic on a baking sheet and set under the broiler until about halfway charred. Keep an eye on it, as this can take anywhere from 5 minutes for dryish tomatillos to 15 for wet ones.
Meanwhile, char the serranos over a gas burner, holding them with tongs. This is a better method for charring your serranos because they don't cook fully this way, but if this bothers you, put the serranos under the broiler with everything else.
Remove the garlic and peel it when it's cool enough to touch. Remove the skins and seeds from the serranos. Move everything into a blender, along with all the other ingredients. Puree. Add salt to taste.

Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

APPLE TEA

Apple Tea image

Provided by Food Network

Categories dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 ounces dried apple slices
2 sticks cinnamon
4 cloves
1 1/2 quarts cold water
Honey or sugar

Steps:

Place the apple slices, cinnamon, cloves and water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid.

MOLE VERDE

Mole Verde image

Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over Mexican rice with roasted cauliflower.

Provided by Jocelyn Ramirez

Categories sauces and gravies

Time 1h

Yield 8 cups (8 to 10 servings)

Number Of Ingredients 18

Ingredients

8 medium tomatillos (about 1 pound), peeled and washed
1 large poblano
½ medium yellow onion, quartered
2 to 3 serrano chiles
2 garlic cloves, peeled
1 cup brown (unhulled) sesame seeds
½ cup raw pepitas
½ cup raw almonds
2 dried bay leaves
2 to 3 cloves
6 large romaine lettuce leaves
1 medium bunch cilantro, torn in half
8 large fresh epazote leaves
1 medium fresh or dried hoja santa leaf (optional)
2 ½ cups vegetable stock, plus more if needed
¼ cup neutral cooking oil (such as grapeseed)
1 tablespoon kosher salt (such as Diamond Crystal)
Seared mushrooms, tofu steaks, roasted cauliflower and/or Mexican rice, for serving

Steps:

Add the tomatillos, poblano, onion, serrano chiles and garlic to a large preheated comal or cast-iron skillet set over medium heat. Cook everything until lightly charred and soft on all sides, about 20 minutes. The poblano should take the longest to cook, while the garlic cloves will be done in about 5 to 8 minutes.
Meanwhile, heat a dry small to medium skillet over medium. Once warmed, toast the sesame seeds, stirring constantly, until golden and fragrant, 4 to 5 minutes. Add the toasted seeds to a large bowl and set aside.
Toast the pepitas in the same skillet, stirring constantly, until golden, popped and fragrant, 4 to 5 minutes. Add them to the bowl with sesame seeds.
Toast the almonds in the same skillet, stirring constantly, until lightly seared and fragrant, 4 to 5 minutes. Add them to the bowl with the seeds.
Toast the bay leaves and cloves until the leaves lightly brown and the cloves become fragrant, 1 to 2 minutes. Add to the same bowl with the seeds.
Stem and seed the charred chiles, and add them along with the remaining charred ingredients and the toasted ingredients to a blender. Add the romaine, cilantro, epazote, hoja santa (if using) and 2 ½ cups vegetable stock. Blend until almost smooth yet slightly lumpy and textured. Use more of the vegetable stock as needed to smooth out the mixture. If you don't have a high-powered blender, you may need to blend in two batches, adding equal amounts of the wet and dry ingredients to each batch.
Heat a large, deep pot over medium-low. Once warmed, add the oil. Once the oil is hot and shimmering, carefully add the mole from the blender. There will be some splatter. Stir in the salt and simmer the mole for 15 to 20 minutes, until the flavors meld together, stirring occasionally to make sure the mole doesn't burn at the bottom of the pot.
Serve with seared mushrooms, tofu steaks or roasted cauliflower, paired with Mexican rice. Extra mole can be kept in the refrigerator for up to a week or frozen for up to 3 months in an airtight container.

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