Mexican Esquites

Esquites

500 g corn kernels

50 g unsalted butter (about 3 ½ tablespoons)

1 onion, finely chopped

2 big garlic cloves, finely chopped

1 teaspoon dried epazote or 10 fresh epazote leaves, finely chopped

100 g dried árbol chiles (8–10 chiles), stems and tips removed, and seeds that fall out removed

1-1/2 cup chicken broth

1-1/2 teaspoon Maggi chicken bouillon powder

1/4 + 1/8 teaspoon coarse Kosher salt

1/4 + 1/8 teaspoon freshly ground black pepper

To Serve
Salsa macha (or chili oil)
Fresh cheese such as queso fresco
Green lime wedges
Warm corn tortillas
Sour cream or Mexican crema

Esquites

306 g (8 oz) corn kernels

30 g unsalted butter (about 3 ½ tablespoons)

1 medium red onion, finely chopped

2 garlic cloves, finely chopped (reserve 1 for later use)

10 fresh epazote leaves, finely chopped (or about 1 teaspoon dried epazote)

100 g dried árbol chiles (8–10 chiles, whole or broken)

1 cup chicken broth

Salt and pepper, to taste

In a large skillet or pot, melt 50 g butter (3 ½ tablespoons) over medium heat. Add the chopped red onion and cook until soft and translucent, about 5 minutes. Stir in 1 clove of finely chopped garlic and cook for 1 more minute.
Add 100 g dried árbol chiles (8–10 chiles) and sauté for 4 minutes, stirring often so they don’t burn.
Stir in the 10 chopped epazote leaves (or 1 teaspoon dried) and 500 g corn kernels (about 4 cups). Cook for about 5 minutes, until the corn begins to lightly brown.
Pour in 240 ml chicken stock (1 cup). Season with salt to taste. Cover, bring to a boil, then reduce heat and simmer until the corn is tender but still slightly firm, about 10–15 minutes.
Spoon the esquites into bowls. Serve with roasted bone marrow if desired. Top with fresh cheese, sour cream, a squeeze of yellow lemon juice, and salsa macha. Enjoy with warm tortillas on the side.

Dinner for Pretzel