Ejotes con Ajo
Green beans blistered in a ripping-hot skillet until they wrinkle and char, then tossed with sliced garlic and a soy-lime glaze. A cross of Mexican comal technique and wok fire — crunchy, garlicky, and done in twenty minutes.
- Time
- 20 min
- Heat
- Yield
- 8 tacos
- Region
- Central Mexico
Ingredients
Green beans
To build
Method
Pat the green beans completely dry — any water will steam them instead of blistering them.
Heat the oil in a large skillet until shimmering, add the beans in one layer, and let them sit undisturbed until charred underneath.
Toss and blister the other sides until the beans are wrinkled, browned, and just tender.
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Add the sliced garlic and stir until golden and fragrant, about a minute.
Pull the pan off the heat and toss the beans with soy sauce, lime juice, and a pinch of salt.
Warm the tortillas, swipe each with crema, pile on the ejotes, and finish with cotija and sesame seeds.
Build the plate
