18 Flavorful Epazote Recipes Traditional

Dive into the vibrant world of epazote, a herb that’s a staple in traditional Mexican cuisine but deserves a spotlight in every North American kitchen! Whether you’re a seasoned chef or a curious home cook, our roundup of 18 Flavorful Epazote Recipes will inspire you to explore its unique, earthy flavors. From comforting soups to zesty salsas, get ready to elevate your meals with these deliciously authentic dishes. Let’s get cooking!

Epazote and Black Bean Soup

Warm up your kitchen with this aromatic Epazote and Black Bean Soup, a hearty dish that brings a touch of Mexican tradition to your table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 tablespoon fresh epazote leaves, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime, juiced
• Fresh cilantro and avocado slices for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add black beans and vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
4. Using an immersion blender, partially puree the soup until creamy but still chunky. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
5. Stir in epazote, salt, and pepper. Simmer for another 5 minutes to let the flavors meld.
6. Remove from heat and stir in lime juice. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro and avocado slices.

The epazote adds a distinctive, slightly citrusy flavor that elevates the humble black bean to something truly special.

Tip: For a smokier flavor, char the onion and garlic in a dry skillet before adding them to the pot.

Epazote Infused Corn Tortillas

Elevate your taco night with these aromatic Epazote Infused Corn Tortillas, bringing a traditional Mexican herb’s unique flavor into your kitchen.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/4 cup fresh epazote leaves, finely chopped
• 1/2 tsp salt

Instructions

1. In a large bowl, mix 2 cups masa harina with 1 1/2 cups warm water until a dough forms. Let rest for 5 minutes.
2. Knead in 1/4 cup finely chopped epazote leaves and 1/2 tsp salt until evenly distributed.
3. Divide the dough into 12 equal balls. Cover with a damp cloth to prevent drying.
4. Heat a cast-iron skillet or griddle over medium-high heat.
5. Press each ball between two pieces of plastic in a tortilla press or roll out with a rolling pin to about 6 inches in diameter.
6. Cook each tortilla for about 30 seconds on each side, until lightly browned and puffy.
7. Keep cooked tortillas wrapped in a clean kitchen towel to stay warm and pliable.

The epazote’s earthy, citrusy notes make these tortillas a standout, perfect for wrapping around your favorite fillings with an extra layer of flavor.

Tip: For an even more pronounced epazote flavor, steep the leaves in the warm water for 10 minutes before mixing with the masa harina.

Epazote Chicken Tamales

These Epazote Chicken Tamales bring a fragrant twist to the classic, with the earthy tones of epazote leaves infusing every bite.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1/2 cup lard, softened
• 1 tsp baking powder
• 1 tsp salt
• 1 lb cooked chicken, shredded
• 1/4 cup epazote leaves, finely chopped
• 1/2 cup salsa verde
• 12 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, chicken broth, lard, baking powder, and 1 tsp salt until a smooth dough forms.
2. Fold in shredded chicken, 1/4 cup epazote leaves, and 1/2 cup salsa verde until well combined.
3. Spread about 1/4 cup of the masa mixture onto each corn husk, leaving a 2-inch border at the top.
4. Fold the sides of the husk towards the center, then fold the bottom up. Secure with a strip of corn husk if needed.
5. Steam tamales in a steamer basket over boiling water for 1 hour, or until the masa pulls away from the husk easily.

The epazote leaves lend a distinctive aroma that elevates the chicken filling, making these tamales a standout dish for any gathering.

Tip: For an extra layer of flavor, toast the epazote leaves lightly before chopping to release their essential oils.

Epazote and Cheese Quesadillas

These Epazote and Cheese Quesadillas bring a delightful twist to the classic, with the earthy tones of epazote perfectly complementing the melted cheese.

Ingredients

• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh epazote leaves
• 2 tablespoons unsalted butter, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Heat a large skillet over medium heat and melt 1 tablespoon of butter.
2. Place one tortilla in the skillet, sprinkle with 1/2 cup of Monterey Jack cheese, 1 tablespoon of chopped epazote, and a pinch of salt and pepper.
3. Top with another tortilla and cook for 2-3 minutes until the bottom is golden and the cheese begins to melt.
4. Carefully flip the quesadilla, adding another 1/2 tablespoon of butter to the skillet. Cook for another 2-3 minutes until the second side is golden and the cheese is fully melted.
5. Repeat with the remaining tortillas, cheese, epazote, and seasonings, using the remaining butter as needed.
6. Cut each quesadilla into wedges and serve warm.

The unique flavor of epazote adds an herby depth that makes these quesadillas stand out from the usual.

Tip: For an extra crispy exterior, press down lightly on the quesadilla with a spatula while cooking.

Epazote Flavored Rice

Epazote brings a unique, earthy flavor to this simple yet vibrant rice dish, perfect for pairing with your favorite Mexican-inspired meals.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon epazote leaves, dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Heat the vegetable oil in a medium saucepan over medium heat. Add the finely chopped white onion and minced garlic, sautéing until soft and translucent, about 3 minutes.
3. Stir in the rinsed rice, coating it well with the oil, onion, and garlic mixture. Cook for 2 minutes, stirring occasionally.
4. Add the water, dried epazote leaves, salt, and black pepper to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed.
5. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.

The epazote infuses the rice with a distinctive aroma and flavor that elevates it beyond the ordinary, making it a standout side dish.

Tip: For an extra layer of flavor, toast the rice in the oil until lightly golden before adding the water.

Epazote and Potato Tacos

These Epazote and Potato Tacos bring a delightful earthy flavor to your taco night, with the unique taste of epazote leaves shining through.

Ingredients

• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh epazote leaves
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add potatoes, salt, and black pepper. Cook for 10 minutes, stirring occasionally, until potatoes start to soften.
2. Add onion and garlic to the skillet. Cook for another 5 minutes, until onions are translucent and potatoes are golden.
3. Stir in epazote leaves and cook for 2 minutes, until fragrant. Remove from heat.
4. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Divide the potato mixture among the tortillas. Top with queso fresco and cilantro. Serve with lime wedges on the side.

The epazote adds a bold, aromatic flavor that transforms simple potatoes into something extraordinary. Perfect for when you’re craving tacos with a twist.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onions and garlic.

Epazote Seasoned Beef Stew

Warm up your kitchen with this Epazote Seasoned Beef Stew, a hearty dish that brings a touch of Mexican flair to your dinner table.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 4 cups beef broth
• 1 tbsp epazote, dried
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
3. Stir in carrots and potatoes, then pour in beef broth. Bring to a boil.
4. Reduce heat to low. Add epazote, salt, black pepper, and cumin. Cover and simmer for 1.5 hours, or until the beef is tender.
5. Serve hot, garnished with fresh epazote leaves if available. The epazote adds a unique, slightly citrusy flavor that elevates this stew beyond the ordinary.

Tip: For an extra layer of flavor, toast the epazote in a dry pan for 30 seconds before adding it to the stew.

Epazote and Pumpkin Seed Dip

Dive into the vibrant flavors of this Epazote and Pumpkin Seed Dip, a creamy, nutty spread that’s as easy to make as it is delicious.

Ingredients

• 1 cup raw pumpkin seeds
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh epazote leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup water
• 2 tablespoons lime juice

Instructions

1. Heat a skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they start to pop and become fragrant, about 5 minutes. Remove from heat and let cool.
2. In the same skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
3. Transfer the toasted pumpkin seeds, sautéed onion and garlic, epazote, salt, and cumin to a food processor. Pulse until the mixture is coarsely ground.
4. With the processor running, gradually add the water and lime juice until the dip reaches your desired consistency.
5. Serve immediately or chill for an hour to let the flavors meld. The epazote adds a unique, slightly citrusy note that makes this dip stand out from the usual pumpkin seed spreads.

Tip: For an extra layer of flavor, try garnishing with a sprinkle of toasted pumpkin seeds and a few epazote leaves before serving.

Epazote Marinated Grilled Fish

Bring a taste of Mexican coastal cuisine to your grill with this Epazote Marinated Grilled Fish, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1.5 lbs white fish fillets (such as tilapia or cod)
• 1/4 cup olive oil
• 3 tbsp fresh lime juice
• 2 garlic cloves, minced
• 1 tbsp chopped fresh epazote
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lime juice, 2 minced garlic cloves, 1 tbsp chopped fresh epazote, 1 tsp salt, 1/2 tsp ground cumin, and 1/4 tsp black pepper.
2. Place the fish fillets in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Cover and refrigerate for 30 minutes.
3. Preheat your grill to medium-high heat (about 375°F). Lightly oil the grill grates.
4. Remove the fish from the marinade, letting excess drip off. Grill for 4-5 minutes per side, or until the fish flakes easily with a fork.

The epazote lends a uniquely aromatic flavor that transforms simple grilled fish into something extraordinary. Perfect for those evenings when you crave something light yet full of character.

Tip: If you can’t find fresh epazote, dried epazote (1 tsp) can be used as a substitute, though the flavor will be slightly more muted.

Epazote and Avocado Salad

Brighten up your meal with this vibrant Epazote and Avocado Salad, a refreshing blend of creamy avocado and the unique, citrusy punch of epazote.

Ingredients

• 2 ripe avocados, diced
• 1 cup fresh epazote leaves, chopped
• 1/4 cup red onion, finely sliced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently toss the diced avocados with the chopped epazote and sliced red onion.
2. Drizzle the lime juice and olive oil over the salad, then sprinkle with salt and black pepper.
3. Toss the salad gently to combine all the ingredients without mashing the avocados.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The epazote adds a lemony, slightly minty flavor that makes this avocado salad stand out from the usual. It’s a perfect side dish that brings a burst of freshness to any table.

Tip: For an extra kick, add a pinch of chili flakes or a few slices of jalapeño to the salad.

Epazote Infused Mushroom Risotto

Dive into the earthy flavors of this Epazote Infused Mushroom Risotto, a dish that brings a touch of Mexican herb magic to a classic Italian favorite.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp fresh epazote leaves, chopped
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil and butter in a large pan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add mushrooms and epazote, cooking until mushrooms are soft, about 5 minutes.
3. Stir in Arborio rice, coating it with the oil and butter mixture, for 2 minutes.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
6. Once rice is creamy and al dente, remove from heat. Stir in Parmesan cheese, salt, and pepper.

The epazote adds a unique, slightly citrusy depth that elevates the mushrooms and Parmesan in this risotto, making it a standout dish for any dinner table.

Tip: For an even richer flavor, toast the Arborio rice lightly before adding the liquids.

Epazote and Lentil Curry

Warm up your kitchen with this Epazote and Lentil Curry, a hearty dish that brings a touch of Mexican flair to your vegetarian dinner rotation.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup fresh epazote leaves, chopped
• Salt to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, coriander, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
4. Stir in the chopped epazote leaves and salt to taste. Cook for an additional 5 minutes to allow the flavors to meld.

The epazote adds a unique, slightly citrusy depth to the curry, making it stand out from your usual lentil dishes.

Tip: If you can’t find fresh epazote, dried epazote can be used—just reduce the amount by half to avoid overpowering the dish.

Epazote Flavored Pork Chops

These Epazote Flavored Pork Chops bring a unique herbal twist to your weeknight dinner, infusing the meat with a bold, citrusy flavor that’s unmistakably epazote.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 tablespoon fresh epazote leaves, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your skillet over medium-high heat and add 2 tablespoons of olive oil.
2. Season the pork chops evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon ground cumin.
3. Once the oil is shimmering, add the pork chops to the skillet. Sear for about 4 minutes on each side, or until a golden crust forms.
4. Reduce the heat to medium. Add 2 cloves of minced garlic and 1 tablespoon of chopped epazote around the pork chops, stirring briefly to avoid burning.
5. Pour in 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Cover and let simmer for 5 minutes, or until the pork chops reach an internal temperature of 145°F.
6. Serve the pork chops with the pan juices spooned over the top.

The epazote’s distinctive aroma elevates these pork chops beyond the ordinary, making them a conversation starter at any dinner table.

Tip: For an extra flavor boost, let the pork chops marinate with the epazote and spices for an hour before cooking.

Epazote and Squash Blossom Soup

Dive into the vibrant flavors of Mexico with this Epazote and Squash Blossom Soup, a light yet deeply aromatic dish that’s perfect for showcasing summer’s bounty.

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 pound squash blossoms, cleaned and stems removed
• 1 teaspoon dried epazote
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled queso fresco
• 1 avocado, diced

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Pour in the broth and bring to a simmer. Stir in the squash blossoms, epazote, salt, and black pepper. Cook for 10 minutes, allowing the flavors to meld.
3. Remove from heat and let cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Return the soup to the pot and warm through. Serve garnished with queso fresco and avocado.

The epazote adds a unique, slightly citrusy depth to the soup, while the squash blossoms lend a delicate texture that’s simply unforgettable.

Tip: For an extra touch of freshness, add a squeeze of lime juice just before serving.

Epazote Seasoned Shrimp Tacos

These Epazote Seasoned Shrimp Tacos bring a burst of fresh, herbal flavor to your taco night, with a unique twist that’ll have everyone asking for seconds.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp fresh epazote, finely chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. In a bowl, toss the shrimp with olive oil, epazote, cumin, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
3. Warm the tortillas in a dry skillet or over a gas flame for about 30 seconds per side, until soft and slightly charred.
4. Assemble the tacos by dividing the shrimp among the tortillas, then topping with shredded cabbage, diced avocado, and chopped cilantro.
5. Serve immediately with lime wedges on the side for squeezing over the tacos.

The epazote adds a distinctive, slightly citrusy note that elevates the shrimp, making these tacos a standout dish that’s as flavorful as it is colorful.

Tip: For an extra kick, add a drizzle of chipotle mayo or a sprinkle of crumbled queso fresco before serving.

Epazote and Cornbread

Epazote adds a unique, earthy flavor to this classic cornbread, making it a standout side for any meal.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 tbsp fresh epazote, finely chopped

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1 tsp salt.
3. In another bowl, beat together 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Stir the wet ingredients into the dry ingredients until just mixed, then fold in 2 tbsp fresh epazote.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

The epazote infuses the cornbread with a subtle, aromatic flavor that pairs beautifully with the sweetness of the cornmeal.

Tip: For an extra kick, serve this cornbread with a drizzle of honey and a sprinkle of chili powder.

Epazote Infused Tomato Sauce

Elevate your pasta nights with this Epazote Infused Tomato Sauce, a vibrant twist on the classic that brings a hint of earthy complexity to your table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon fresh epazote leaves, chopped
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Pour in crushed tomatoes, then add epazote, sugar, salt, and black pepper. Stir to combine.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens slightly.

The epazote adds a unique, slightly citrusy depth that makes this sauce stand out from your usual tomato base. Perfect for those evenings when you’re craving something familiar yet exciting.

Tip: For an extra layer of flavor, toast the epazote leaves lightly before adding them to the sauce.

Epazote and Chickpea Stew

Warm up your kitchen with this aromatic Epazote and Chickpea Stew, a hearty dish that brings a touch of Mexican flair to your table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 tablespoon chopped fresh epazote
• 1 avocado, sliced for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
3. Pour in the vegetable broth, then add the chickpeas and diced tomatoes. Bring to a simmer and cook for 15 minutes.
4. Remove from heat and stir in the chopped epazote. Let the stew sit for 5 minutes to allow the flavors to meld.
5. Serve hot, garnished with avocado slices.

The epazote adds a unique, slightly citrusy note that elevates the humble chickpea into something truly special.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan before adding them to the stew.

Conclusion

We hope this roundup of 18 flavorful epazote recipes inspires you to explore traditional flavors in your kitchen. Each dish offers a unique way to enjoy this aromatic herb. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the love for epazote. Happy cooking!