The traditional Mexican ingredient that is missing from your Refried Beans.

When I've had frijoles or beans in mexico city There's just a little something that I couldn't quite pin point, but thanks to the cooking class I took, my instructor Alberto let us in on the signature ingredient. Epazote. Today, we are going to make these black beans with epazote at home.
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MISC. DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #CDMX

Research Sources:

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[chrisfenrir]

Just to clarify, epazote is a herb used in the cuisine of Central and Southern Mexico. I'm from Western Mexico and before going to Mexico City I had never tried it. You can make beans with just water and salt, and to refry them traditionally I'd say the secret ingredient is to use pig lard instead of oil but nowadays most people use oil. Beans with epazote are nice, though, they do taste different.

[jj-bpfr]

In mexico, we try to use a clay pot to cook beans, the smell, taste is earthy and hearty. Just like when making salsas, the flavor is different when using a blender vs a molcahete (volcanic rock). Or coffee in "café de olla" (in a clay pot) with cinnamon & piloncillo vs a stainless steel pot. The clay pots were used since prehispanic times & still used today.

[etherdog]

Ethan, the analogy of epizote to bay leaves is apt--you can't really identify the flavor but you can tell when it is missing. I haven't been able to get fresh epizote here yet (I'll grow it this year) but I did get some dried from Mountain Rose Herbs. I just crumble of about a tablespoon for a cup of dried beans and add it after the beans come to a boil. I also add about a heaping tablespoon of lard or rendered bacon fat just before I mash the bean (just made some yesterday). The beans are great on loaded nachos or as a side dish (and sometime a meal in themselves).

[hipokondriak]

In Mexico we refried the beans in lard, you should try!!!

[anthonylopezgallegos]

The older leaves have a stronger flavor and should be used sparingly. Younger leaves have a milder, yet richer flavor. Epazote grows well in tropical and sub-tropical climates and will reach a height of over 3 feet. It grows in the wild in Mexico and America and you may even have it growing in your own backyard.

[sarahjoy]

Everyone I know who uses epazote in anything just puts it in with the stem attached. Since you are removing it, the stem will make it much easier.

[juliushare]

Ethan you're best when you discuss specific techniques and ingredients because it teaches me something keep it up bro

[joshuaanderson]

i swear this man is a top 10 YouTube chef

[Heyitskatiekindred]

I just made these! They are fantastic!!!

[mawlinzebra]

Adding pork lard will really make your beans taste heavenly. Although adding too much just makes them not that good.

[animedeathfire]

I loved all your tips and how you cooked it.

[bssbeerreviews]

I hate to forsake my German/Gypsy/Russian roots, but Mexican food has to be the best (Oaxacan especially) Got some epazote and can’t wait to use it!

[VileVisionshaunt]

I have some black beans I have nothing else to do with and I just happened to buy crema and cotija cheese at my last shopping extravaganza, I only need the epazote and I’m ready to try this. Thank you! Mexican and Tex Mex are my favorite foods.

[Angelofjusticia]

I don’t know why people call them refried beans when they’ve been fried only one time.
Back home in North Mexico my family fry beans one day for our meal, then the next day we refry what was left and the taste is way better, delicious! The real “Refried Beans”

[wingingit]

AhhhYeeh! Pop out those tortillas! It's the best way to eat your beans!

[chrissandralewis]

hi there! Good informative piece fried black beans. gonna try this after i find herb at.mexican market. you do a really great job of filming. thanks.

[mirromx]

Dude, your heart is in the right place. Try substituting oil with lard or even better pork fat! Hell, even bacon fat and droppings will do in a pinch. Get it to smoke point and add the beans....you will get a bit of splash back but it is totally worth it. I know you're cooking with canned beans but taking the time to use dried, slow cooked beans with epasote added during the cooking process and you can avoid using them during the fry. Just my two sents. More power to'ya bro!

[marcusromao]

In brazil we call epazote as mastruz. And its not commun used as food, but medicine.

[bravicimo]

Every video i watch you jump up a couple of thousands of subs, you are getting there my man! And at an ever increasing pace! *bro fist*

[aarrodri]

No no no ! I mean those are beans but not how we refry beans in Mexico 😭 you need lard and a lot of crushing .. the point is to let it get dry and buttery.. it looks like dough . Like the videos man but this is far from refried beans ..also add a bit of milk.. It make a huge difference.