Rick Bayless: What is Epazote and How to Use it
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A few tips (and a recipe) for your Epazote. What is it? A pungently flavored cooked herb, typically with black beans, but also with …
Rick, you are such a treasure! I have been watching you for a long time. I love the grocery store tips.
What about dried epazote which is what I am able to get. Can you use it similarly?
The reason beans should be soaked and throw the water away, is to remove the excessive amount of lectins which are supposedly not good for you as they counter the absorption of nutrients. I don’t know what to believe but removing the soaking water will help in reducing the gas and bloating after-effects of eating beans.
Question for Rick- are you doing an Aztec pie/pudding episode? thanks a million! Many thanks for the epazote info! I grow it.
Dude you never said what the epazote taste like.
I’m hispanic and I still don’t know what it is? Is it some kind of plant, or fat?
Hola señor!
I love the fact that you said " you could turn them into FRIED beans by FRYING them…" and not 'you could REFRIED them'. Many people would say you could refried them. There's a difference between fried and refried.
My beloved Mexican American Granny and Mother were terrible cooks…yup its true.. Watching your videos has really helped this Granny learn to be a pretty fair cook who can prepare some delicious Mexican dishes.
It tastes like how I imagine gasoline tastes. 🤮
I have tried it in many dishes and can't figure out why it is loved so much.
It saddens me because I love cooking authentic traditional Mexican recipes.😪
I have tried cooking beans in an Instant Pot, Lid-on stove top pot and Lid-off stove top pot.
So far, Lid-off cooking of beans with a slow simmer is my favorite. I have to add some hot water once an hour and it does take a long time, but the payoff is a great tasting concentrated dark broth.
Any way to describe the flavor of epazote other then fresh tasting, os it sweet, bitter, minty?
I learned from my husband how to make a delicious soup using this herb. It's an authentic soup from the Andean region of Cajamarca, Peru. It's usually eaten for breakfast. This is how it's made: Take a bunch of well washed epazote and blend it with about 1 to 2 cups of water until smooth. Set aside. Mash or shred some garlic and also set aside. Chop some peeled off potatoes and boil with salt to taste. When potatoes are soft, crack some eggs into the boiling pot and cook until done. Add the garlic and turn off the heat. Wait until it stops boiling to add the epazote juice. Soup is ready. You can serve it with avocados and fresh cheese if desire but this is optional. I personally like to add some shredded ginger at the end but this is my own note. Some people also make this soup using different herbs or a combination of them. You can experiment with cilantro, parsley, mint, spearmint, ruda, etc but the authentic soup is made with epazote. I don't measure anything. Just add ingredients to your personal preference or needs. You will either hate or love this soup. I love it!
I love Pilsen
Great video Chef Bayless! Gonna give it a try. Instapots are SO INCREDIBLE!!!! Love what we can do with ours! Thank you for another great video!
Nice bunch of epazote u got there rick, my local groceries freaking sell really small bunches for over 2 bucks.
Anyways try it with some plain quesadillas and menudo or better yet pancita.
Epazote and culantro were forgotten herbs up until recently. I'd love to get a tutorial on the difference on culantro vs cilantro along with some recipes
Epazote also is easy to grow and reseeds itself in my zone 5b garden.
Greetings from OKC
Siempre Miro SUS programs por esoconoxco comida mexicana bemdiciones
Thank you, chef Rick, for decoding the secrets of the great Mexican Cuisine for us. Blessings to you and your family.
How about making them into a wonderful black bean dip. With fresh tortilla chips and a cold brewski, Oh Ya…
Why are you walking around without a mask in all of these videos? You can see everyone else in the background wearing them.
I've heard of it but never saw it used in Mexico, Tamaulipas. It probably was, I just never saw it. I have always used a crock pot to cook beans. I just clean the beans, put them in, add lots of water, some chunks of onion, maybe a little garlic, salt, and let cook for hours. Same with meat in the crock pot, too.
I used to do the towel thing over the release valve but read in the instructions of my instant pot that it should not be done. But if I don’t there will be greasy steam everywhere.
A recipe for Mixiote please
Thanks Rick for talking about Epazote I like it in chilaquiles, caldo rojos frijoles de holla , frijoles payanados en las quesadillas de flor de calabaza y también las quesadillas de requezon .
I'll try it again, but the one time I used it it overpowered the beans and tasted like creosote from the boardwalk. I had to toss the beans out. I wonder if it's similar to cilantro in that a certain percentage of the population has an adverse taste reaction from it?
Rick! eed to do a Guaje Seed introduction a hardly known yet potent flavor powerhouse of Jalisco Cuisine especially in chile verde! Amazing show!!
In Mexico City we use epazote a lot, we use it on chilaquiles, mole of olla, quesadillas, etc, etc. Thanks for this series Rick.
Do a more in depth grocery video‼️👍Showing what is available to make Mexican food. Beginners like me don’t know what ingredients to use in a local grocery store.
We use epazote in green pozole. It adds a really clean, herbal flavor that balances really nicely with the tomatillo, cilantro, lime and chiles. Sooooo good! We have grown it in containers in the back yard here in Texas.
I’m looking at the images of La Casa del Pueblo and thinking of the smaller Mexican groceries here in Wisconsin, where the selection is tiny and the produce is usually in poor condition.
I picked up some epazote from your recommendation and really liked it! The smell reminded me of a more pungent mint.
I love epazote!!! I love to cook chilaquiles with epazote, yummii
Looks like they burned/stuck to the bottom of the pot. Maybe a bit more water would help prevent that?
I save the liquid and fat whenever I braise chamorros (pork shank) in my instant pot and use that to cook my beans. They get a little of the seasoning from the pork too – salt, pepper, and some Méxican oregano. It's amazing. Epazote isn't sitting out in my mercados – sometimes the fruterias have it behind the counter though, but not nearly as fresh looking as what was shown here!
gj rb <3 would love to dee something about culantro o/
Gee, I wish you would have actually told us what epazote tastes like and how it affects the taste of the beans . . .
This is the instant pot version of your Brothy Beans from “Authentic Mexican” right?
I wonder how epazote can work in fresh salsas