Rick Bayless: What is Epazote and How to Use it
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- Äas pĆidĂĄn 26. 01. 2022
- A few tips (and a recipe) for your Epazote.
đ What is it? A pungently flavored cooked herb, typically with black beans, but also with a wide variety of sauces in all but west-central and northern Mexico.
đ Where can you find it?: In some Mexican groceries, growing wild in many places, cultivated in your own garden.
đ€ Choosing: In Mexican groceries, epazote can be rather wilted. It will still be good for cooking.
đ Storage: Once picked, store epazote in the refrigerator, in a glass with water, as you would cut flowers, loosely covered with a plastic bag; or in the refrigerator, rolled in a very lightly dampened towel, in a plastic bag.
RECIPE âŹïž âŹïž Black Beans Cooked with Epazote in an Electric Pressure Cooker (like an Instant Pot)**
Pour your dried black beans into the pot of your pressure cooker. Whatever their volume, add twice that much water. A few slices of onion and a spoonful of lard or bacon drippings add deliciousness. A big sprig or two of epazote add the classic flavor of black beans youâll find throughout central, southern and southeastern Mexico. For 2 cups of dried beans (about 12 ounces), youâll need 4 cups water, a small sliced onion, about 2 tablespoons lard or bacon drippings and 1 or 2 sprigs of epazote. Beans are very rarely soaked in Mexico
Pressure cook on high for 1 hour. If time allows, let the pressure release naturally. Uncover, turn the electric pressure cooker to slow-cook or simmer, and season the beans with salt. (The above quantity needs a generous teaspoon.) The beans should be tender; but if theyâre not, simmer them on the âsautĂ©â setting for 15 minutes or so to finish the cooking. Two cups of dried beans will give you 6 cups of soupy beans.
One thing you didn't mention is that epazote will help reduce the amount of intestinal gas that beans give you. That's a reason to love it right there.
Soak your beans on baking soda and it will get rid of that lol đ
What I learned from an old Mexican woman years ago is to count the beans when your putting them into the pot, when you get number "fartytwo " you toss that one out and start your count over until you get the next number
" fartytwo " this system works great .
@@grover2727 That's an old joke. Fortunately, I'm an old guy.
@@fathersonandskillet Me too, I just turned 73. It's still a funny joke, my grandchildren love that kind of humor. I thought I would share it with the less fortunate ppl out there.
â@@grover2727thank you.
We are loving the grocery trip series Rick. Thanku for keeping us on our toes. đ
Thanks so much for watching!
Totally agree. This has helped me greatly
In Mexico City we use epazote a lot, we use it on chilaquiles, mole of olla, quesadillas, etc, etc. Thanks for this series Rick.
And being at 7,000+ feet elevation, cooking has its extra challenges. I live at 5,000ft elevation and in an arid climate. So water boils at a lower temperature, many recipes I need to use more water and often lower cooking temperatures compared to what many of the cooking shows and channels recommend.
Hi, how do you use dried epazote if you use it at all?
In Mexico City there is always fresh epazote available
@@snozzberry1916 we usually have it fresh, but you can use it the same just be careful with the amount (I can never remember if dried is more or less potent) but you can use it just the same and adjust to your own taste.
"thanks for the series" about mexican food? to a f7cking gringo'???? people like you need to leave MEXICO asap
I just went to my Mexican grocery and bought some fresh epazote, black beans, white onion and made these delicious black beans! OMG, they were the best beans I have ever made. If you like beans give this recipe a try! Easy, simple, and delicious food. I waiting to see if the epazote works with gas...
UPDATE: Not scientific but, the beans taste much better on day two and beyond and I have had VERY LITTLE GAS! I have had had bowls of beans, black bean quesadillas, and black beans in tacos with no bloating or discomfort. From now on, epazote will go in all my beans. Thank you Chef Bayless for this wonderful, simple recipe!
I would suggest adding queso fresco, dash of lime and some finely chopped jalapeno . So delishhh
Do black beans with epazote and garlic instead of onion, I personally love it. My mom taught me, ohh and add a little salt. Yeah add queso fresco and raw onion minced with the beans and tortillas (de maiz) and viola!đ
Epazote is such an underrated herb. I wish more stores would carry it!
If you're in the states MIgardener (he's on youtube) carries epazote seeds and even culantro seeds. I can't even find it here in Spanish markets. They are very easy to grow in containers.
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!
Sounds like a super stripped-down ajiaco, but guasca would be the herb for that. You mention ruda, which I guess I know as common rue, but I did not realize the uses people were making of it in South America, thanks, great ideas.
Here in Colombia they call it Paico. It's pretty hard to find. I grow it to make Mexican food. Most people here have never heard of it, but a few foodies know what it is. I also have to bring dried chiles from the US or Mexico, but now a few places (Badia outlet store in ItaguĂ, for example) are starting to carry them.
Love epazote in beans. It adds a dimension that you just cannot mimic. One of my favorite seasons was when I was just learning about epazote many years ago, and a stray plant of it just popped up in my backyard. So good!
Glad we inspired a nice memory!
Same, some pop up in my yard. Google lens it.
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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 .
Thanks for the video. Iâm growing epazote in my garden for the first time this summer.
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.
Thatâs cool. My family uses yerba Santa for pozole.
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.
Thank you, chef Rick, for decoding the secrets of the great Mexican Cuisine for us. Blessings to you and your family.
Epazote also is easy to grow and reseeds itself in my zone 5b garden.
Do a more in depth grocery videoâŒïžđShowing what is available to make Mexican food. Beginners like me donât know what ingredients to use in a local grocery store.
I have seen people use epazote and I finally found and purchased seeds. Good timing for this topic!!
Epazote Mexican herb
Some people also use epazote to make tea, as it is believed to help regulate digestion, relieve stomach cramps, and even fight intestinal parasites.Consuming epazote in large quantities can be toxic, so doing so is not recommended, especially for women who are nursing or pregnant. Essential oils made with epazote can also be harmful if consumed.
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 MĂ©xican 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!
Rick, you are such a treasure! I have been watching you for a long time. I love the grocery store tips.
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
Forgotten herbs??? Theyâve never been forgotten in our culture, lolâŠ.
Forgotten???
Culantro is pretty popular in Vietnamese and some other South East Asian cooking, usually called Saw Tooth Herb or ngo gai.
I never heard of it and I'm almost 40. No lol about it imo.
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!
Why don't they soak the beans in Mexico? Because the beans you get in Mexico haven't sat around in a warehouse for three years before they get to your local grocery store. If you are in a place like Oaxaca, you can shop in the market, and not a grocery store chain, & the lady who sold the beans to you likely grew them too, or someone she knows did, and they were likely recently harvested & come from close by. I used to live in Miahuatlan de Porfirio Diaz, and the Monday market was the highlight of my week. But I never learned enough to take full advantage of the bounty there. Literal pyramids of food, much of which I'd never seen before. Thanks, Rick for sharing your deep knowledge about Mexican cooking, & presenting it in a clear, simple & fun way. You take the mystery out of preparing Mexican food. Simple things like how to cook beans properly & how to use the Epazote, makes all the difference.
love this series Rick!
Thank you so much!
As kids (1of5) my mom served us frijoles de la olla (beans from the pot/bean soup) topped with freshly chopped onions, cilantro, jalapeño and optional crema, sour cream or mayo. Yum đ
Excellent videos!!!!!! Mucho gracias Amigo
I love cooking with Epazote!!!!
Rick, et. al.: Suggestion RE use of bacon fat. The wife won't eat animal flesh, but flavorings are ok. For both of us, using bacon fat gives a very strong, over-powering smoky flavor to the dish. We use much milder lard from the Mexie market that they've used for carnitas and sell in the little tubs. It's delicious! And I would NEVER used the processed manteca from an American market.
I live in Texas and my family never soaked our beans. We just put them on to cook and let them cook slowly till done. I've eaten or should I say tasted epazote and cooked them in pintos and love the flavor. Glad to have found your video.
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
Love his knowledge
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.
Omg la casa del pueblo ! I used to go there as a kid with my dad !
Im from Durango, like Rick said we dont use this ingredient in our cooking but because Rick recomends it i will give it a try. Te amo Rick eres mi gringo favorito
My favorite gringo LMAO
Cierto mis padres son Duranguenses y yo nunca habia oido del epazote haste que empeze a ver videos de comida mexicana en youtube hace anos.
My family and I are from Tijuana, and I've never even had epazote. I have no idea what it tastes like. Rick is a better Mexican than I am. đ
@@franciscocardoza6320 Yo tampoco habia oido del epazote hasta que empeze a vivir en Los Angeles y lo empeze a ver en los mercados.
@@billyeveryteen7328 si yo ni lo e visto en los mercados, sera porque no le e puesto atencion, pero creo que me esta dando curiosidad por probarlo.
I watched this to see if I want to grow epazote. I think I will! Thanks!
Thank you for this information on epazote. Very curious about it but could only find snippets.
I am in S Wisconsin and we have El Rey supermarkets, and I love going in there. Now I know what I can do with Epazote.
Great!
i loved this video. i want to see more that can be done with a instapot because there few out there on youtube that are as informational as this
Thanks. Check out Yucatecan "Dzik" in the Instant Pot: czcams.com/video/oVIChEdF1EI/video.html
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.
Este wey estĂĄ invitado al barbacoa, ah huevo đđŒ
Thanks
I love Pilsen
Bacon grease and beans is a match made in heaven!
Adoro las plantas aromĂĄticas y medicinales. El epazote es mĂĄgico!! Es absolutamente beneficioso para nuestra Salud!! đđđđâđŒâđŒâ€ïžâ€ïžđžđžđČđœđČđœđČđœđđđ
After several failed seed suppliers, I finally have some growing in my herb garden.
Who was the supplier - I want to find some!
Iâve never liked epazote as a topping at all but like it when itâs stewing with beans or chilaquiles!
Growing up
In Central America we use epazote to treat intestinal worm anf itâs excellent we used colantro and celantro for bean
I love this mexican grocery store series, helps a lot! Which stores are the better stocked ones in Chicagoland??
Rick! eed to do a Guaje Seed introduction a hardly known yet potent flavor powerhouse of Jalisco Cuisine especially in chile verde! Amazing show!!
Siempre Miro SUS programs por esoconoxco comida mexicana bemdiciones
Here in Brazil it is a medicinal plant, we call it "Mastruz", most consumed in our northeast region, where the predominant climate is semi-arid. The most common use is mixing it with milk. It is used as a vermifuge, antiseptic, antiulcer, antimalarial, hypotensive, muscle relaxant, anti-inflammatory and healing agent. The tea or infusion of the leaves helps to alleviate symptoms and combat diseases such as rheumatism, sinusitis, rhinitis, flu and colds, phlegm and chronic cough, sore throat, sciatica and even asthma. It also helps in the treatment of gastritis and relieves stomach pain.
I work for a spice company and only heard of epizote a few years ago. We only carry the dried version and when I added it to my Mexican dishes It certainly tasted familiar. Suppose I have had it when eating out.
Big difference with the fresh leaves. Give them a try!
Question for Rick- are you doing an Aztec pie/pudding episode? thanks a million! Many thanks for the epazote info! I grow it.
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.
It's better to salt the beans after they're cooked, the skins don't get tough like they do when you add salt while they're cooking.
Lo que mĂĄs me gusto fue la explicaciĂłn de la olla
Of course personal preference is key... prefer them nice and soupy, so add much more water.
It grows as a weed in my garden. I need to learn to use it!
Funny what you see the second time through... didja stop by for a haircut on the way home from the market? Thanks for the video!
I'm from MĂ©xico and I have 4 kinds of epazote in my garden: green, "red", "red" big leaf and white (really green but without flavor to use in cooking).
My mom grows this but she doesnât use it for cooking, she uses it as a medicinal tea. I believe she said itâs good for stomach ailmentsâŠ? Iâve tasted it in foods and do enjoy the flavor, it pairs amazingly well with cheese (as in a quesadilla) especially the saltier cheeses like cotija.
Greetings from OKC
I purchased a few sprigs in Spring years ago and let them root in water, then planted in the garden. 14 years later and I still don't need to buy epazote 8 months of the year in CA. Are there other applications you'd suggest, like as an addition to salsa or mole?
Mexican here. You can do a great enchiladas or chilaquiles sauce with tomatoes, garlic and onions (really classic), but at the end of the cooking time add a sprig of epazote and let it simmer for 5 minutes. It gives the sauce a great kind of bitter taste, I can't describe it very well, but trust me, is really good. Also works really well with dried epazote.
If you have tummy troubles like let's say diarrhea (yup personal experience) have it as a tea
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.
I have some dried epazote I ordered off Amazon, and after some Google sleuthing, it looks like I'd probably want to use 1 teaspoon of the dried epazote in a batch of bean soup (I have Goya's 16-bean soup mix). I've also heard of using kombu and ajwain to de-gas beans, but I'm a bit more familiar with Mexican cookery than that of Japan or India, so I'm trying the epazote first.
What about dried epazote which is what I am able to get. Can you use it similarly?
I planted a few seeds and ended up with over 30 plants. Now I'm trying to figure out what to do with it all. Is it better to use fresh in most dishes or can it be dried or even freeze dried for later use?
Can you name the writings/information where you write about why not soaking? Love
Can you dry epazote and use it later?
How do you cut it so it doesn't die off the plant? I cut mine and it stopped growing?
A recipe for Mixiote please
This is the instant pot version of your Brothy Beans from âAuthentic Mexicanâ right?
Any way to describe the flavor of epazote other then fresh tasting, os it sweet, bitter, minty?
1:23 I looked around for any of Rick's writings on (not) soaking beans, and could not find any. Would anyone be able to provide an example of such a writing, a set of Google search keywords that will yield one, or simply, an explanation? Thanks!
Do you have any recipies for arroz con leche? Ive tried a few different ones on the internet but Im not convinced im doing it justice
Look for Rachel cooks with love she has a great recipe. On CZcams. Plus an array of Mexican foods.
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 donât know what to believe but removing the soaking water will help in reducing the gas and bloating after-effects of eating beans.
Iâm 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.
Same here up north. The lack of ethnic food in my community is pretty sad.
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 donât there will be greasy steam everywhere.
I do it. I don't want chicken or beef stew flavors on my ceiling.
Can epazote be used for barbacoa.and tongue
Any suggestions for a substitute for the pork fat? We don't eat meat in our household. I know the flavor isn't going to be the same but would love to give this a try :)
I'd use coconut oil.
when will you escape to Mexico again? we want to go too . what town are you in Mexico?
came here cus lalo used epazote for nachos taco đź
Thought i was the only one lol
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?
No stores sell Epazote in my area of N. Wisconsin. Hoping I can find some seeds to start this spring and grow during the summer.
Now you're talking. Great idea.
In another video, Rick mentioned that it grows easily in warm weather but you must cut it all down before it blooms or it will spread its seeds everywhere and you'll have epazote sprouting all over.
@@fathersonandskillet the beauty of grow boxes. Canât spread! Same for our mint.
@@brianradtke6677 A grow box won't make any difference, Epazote, unlike mint, doesn't spread from its roots or rhizomes. It copiously scatters seed far and wide. Take Rick's advice and don't let it bloom and go to seed.
@@fathersonandskillet thanks for that advice. Will be vigilant should I acquire seeds!
How about making them into a wonderful black bean dip. With fresh tortilla chips and a cold brewski, Oh Ya...
Bought some today. I've been scared to use it because I've heard of you keep it in the soup or dish to long it turns it bitter.
What do you call it in English if anyone knows let me know thank you in advance and Iâm talking about the herb
I wonder how epazote can work in fresh salsas
I googled what the flavor of Epazote is... is it correct to say it tastes peppery and minty? I have always used cilantro but I've heard many speak of Epazote but never about the flavor it brings to a dish. Thanks for clarification. =)
I wouldnât describe it as minty at all. The flavor to me is more astringent and medicinal, but it really adds to the flavor of beans, just donât over do it.
@@brittonparnell2168 I think that's more accurate than "minty."
@@brittonparnell2168 yes, it has an amazing astringent, pungent flavor. I also find it to have a very subtle fragrance that reminds me of eucalyptus.
Is epazote the same as Mexican Oregano? Thank you
I work in a spice store and they are not the same.
Looks like they burned/stuck to the bottom of the pot. Maybe a bit more water would help prevent that?
He spoke a lot more about the black beans than he did the epazote (the whole reason why I clicked on this video).
Cilantro tastes like soap to me but epazote is fine. Iâve only used it in black beans.
Sometimes cilantro tastes like dishwashing soap for a very particular reason, because a lot of those corporations are using coriander oil which is the same plant you get cilantro from. And that is exactly why I stopped purchasing lemon scented dishwashing soap because it has the same ingredients.
Three years later I can appreciate cilantro because I never bought lemon scented dishwashing soap again.
Its papazote just like you Rick đ
@@MajorHavoc214 mine is fresh cilantro and it is genetic. I can only deal with it if itâs cooked in a really spicy salsa
gj rb
Epazote on chilaquiles tho â€
In my mind, I'm guessing it tastes like Savory?
So a chemistry CZcams channel explosions and ire did an episode a while back, and apparently there is a chemical in epazote that is mildly explosive.
đ€Ż
1:58 o
Iâm hispanic and I still donât know what it is? Is it some kind of plant, or fat?
Its a plant, like the one he showed. More like a spice, like basil, oregano, mint are.
o.K. Itâs a herb but what is it actually?
Gee, I wish you would have actually told us what epazote tastes like and how it affects the taste of the beans . . .
Its good for cancer
Why are you walking around without a mask in all of these videos? You can see everyone else in the background wearing them.
Its a personal choice. I wore one. I made my kids wear one. My husband did not believe in that. And he didn't wear one. Now most dont wear one.