I am spending the next few months in Mexico, so I am taking this opportunity to share some recipes from my lovely neighbors who grew up here. The recipes are not complicated, and all the ingredients are available in the States. I’m learning a lot and eating well, whether in restaurants or street taco vendors. One of my neighbors and I are doing a recipe exchange. Cannabis is not fully legal in Mexico, so I am using a nameless strain that is a little skunky, high in myrcene I think, and there is a touch of sweetness. These next few months will be interesting!
I’ll keep you posted. And remember, you can always reach out to me for cannabis-infused recipe ideas. Laurie@laurieandmaryjane.com
Esquites Magic
4 Servings
Ingredients:
1 cup water
2 tablespoons sugar
1 frozen corn
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon cannabutter, softened
1 tablespoon sriracha
2 teaspoons lime juice
Salt
1/2 cup cotija cheese, crumbled
1/4 cup chopped fresh cilantro
1-2 teaspoons chili powder
Lime wedges
Directions:
1. In a medium saucepan, bring the water and sugar to a boil. When the water boils, add the corn, cover and simmer for 3 minutes.
2. Drain the corn and place in a bowl. Allow to cool for 5 minutes.
3. In a small bowl combine the mayo, sour cream, cannabutter, sriracha, lime juice and salt.
4. Add the mayo mixture to the corn and mix well.
5. Top with the cheese, cilantro, chili powder and squeeze on some fresh lime juice. Stir before serving.
Pico de Gallo de Odin
Ingredients:
6 servings
3-4 tomatoes, coarsely chopped
3 scallions, chopped
1 clove garlic, very thinly sliced
1 jalapeño, seeded and minced
1/2 cup cilantro, chopped
2 tablespoons lime juice
1 tablespoon canna-oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
1. Combine all the ingredients in a bowl. Cover and allow to sit in the refrigerator for at least an hour for flavors to develop.
Mayra’s Green Sauce
Makes 2 cups
Ingredients:
2 tomatillos, husked and chopped
2 medium green tomatoes, coarsely chopped
1 jalapeño, chopped
2 garlic cloves, chopped
1 ripe avocado, peeled and pitted
1 tablespoon canna-oil
2 sprigs cilantro, chopped
1 teaspoon salt
1/3 cup sour cream
Directions:
1. In a medium saucepan, combine the tomatillos, green tomatoes, jalapeño and garlic. Bring to a boil, reduce heat and simmer 10 minutes. Cool.
2. Place the cooled tomato mixture in a blender with the remaining ingredients. Blend until almost smooth, or how I like it with a little texture.
