I’ve learned there’s a bit of variety throughout different parts of Mexico on how these are made - some boil the corn instead of charring it, and many use Epazote (a Mexican herb) instead of cilantro. It’s fascinating to learn about food traditions, so if you want to try those authentic variations on this recipe, please do! 🥰 I’m going to try them as soon as I can get my hands on some Epazote! Here’s the recipe for the version I was able to whip up at home -
