Fusion

Ejotes con Ajo

Name: Ejotes con Ajo
Prep time: 10 min
Cook time: 13 min
Total time: 20 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 1 lb Green beans, trimmed; 6 Garlic cloves, thinly sliced; 2 tbsp Neutral oil; 1 tbsp Soy sauce; 1 Lime, juiced; to taste Salt; 8 Corn tortillas; 1/3 cup Crema mexicana; 3 oz Cotija cheese, crumbled; 1 tbsp Toasted sesame seeds

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

Per-100g nutrition (9 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Green beans, trimmed	40	2 g	0.3 g	7.4 g
Garlic cloves, thinly sliced	100	0 g	0 g	20 g
Neutral oil	867	0 g	93.3 g	0 g
Soy sauce	53	8.1 g	0.6 g	4.9 g
Salt	0	0 g	0 g	1330 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Crema mexicana	286	0 g	28.6 g	3.6 g
Cotija cheese, crumbled	393	28.6 g	28.6 g	7.1 g
Toasted sesame seeds	571	14.3 g	50 g	28.6 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

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.