She Strengthens

Unlock the Flavor of Epazote: A Mexican Staple

Epazote, a pungent herb native to Mexico and Central America, has been a staple in Mexican cuisine for centuries. Its unique aroma and natural carminative properties make it an essential ingredient in traditional dishes, particularly when cooking black beans.

A Global Presence

Although epazote is native to the tropical regions of Mexico and Central America, it has been naturalized in many parts of the world, including the United States, particularly in California. This widespread availability has made it easier for people to incorporate this flavorful herb into their cooking.

The Role of Epazote in Mexican Cooking

In Mexican cuisine, epazote is often added to pots when cooking black beans to reduce gas and bloating. The herb’s potent aroma also helps to balance the richness of the beans, creating a more harmonious flavor profile. Whether used fresh or dried, epazote is an essential component of traditional Mexican cooking.

Sourcing Epazote

Fresh epazote can be found in some supermarkets, particularly in Texas and other parts of the southwestern United States. However, it’s more commonly available dried in Mexican markets. When purchasing dried epazote, look for high-quality products that retain their aroma and flavor.

Hearty Black Bean Recipe

This recipe combines the rich flavor of black beans with the pungency of epazote, along with other aromatic spices and chorizo sausage.

Ingredients:

• 1 pound dried black beans
• 3 cups chicken stock
• 3 cups water
• 2 large sprigs fresh epazote (or 2 tablespoons dried)
• 1/2 pound chopped fresh chorizo sausage
• 1 diced onion
• 2 diced carrots
• 2 diced celery stalks
• 1 tablespoon chopped garlic
• 1 tablespoon ancho or New Mexico chile powder
• 1 tablespoon ground cumin
• Salt to taste

Preparing the Beans

Soak the black beans overnight in cold water to cover. Drain and rinse the beans before proceeding. Preheat the oven to 300°F.

The Cooking Process

Place the beans, chicken stock, water, and epazote in a Dutch oven. Bring the mixture to a boil on the stovetop, then skim off any foam that forms. Cover the pot and bake for 1 1/2 hours.

Adding Aromatics and Spices

In a large, heavy skillet, brown the chorizo sausage over medium-high heat. Remove the cooked sausage, leaving the fat in the pan. Add the diced onion, carrots, celery stalks, and garlic to the pan and cook until the vegetables are soft. Remove the pot of beans from the oven and stir in the cooked vegetables, chorizo sausage, ancho or New Mexico chile powder, ground cumin, and salt to taste. Cover the pot and bake for an additional 1 hour, or until the beans are tender.

This hearty black bean recipe showcases the unique flavor and aroma of epazote, making it a perfect addition to any Mexican-inspired meal.