Avocados From Mexico

Grilled Buffalo Chicken and Avocado Sandwiches

Wed, 28 Apr 2010 15:37:56 -0500

Ingreditens
1 avocado from Mexico
1 tablespoon vegetable oil
1/2 teaspoon salt
3/4 to 1 teaspoon hot sauce
1 pound thin-sliced chicken breast cutlets
4 Ciabatta or other flat rolls (about 4 inches)
1/2 cup prepared blue-cheese dressing
4 Boston lettuce leaves
1 large ripe tomato (about 8 ounces), cut into 8 slices

Preparation
Preheat grill. Combine oil, salt, and 1/2 teaspoon hot sauce in a medium bowl. Add chicken cutlets and toss until all are coated with the mixture. Grill until chicken has cooked through, 8 to 10 minutes, turning once. Brush tops of cutlets with remaining hot sauce to taste. Split rolls crosswise almost in half and spread the bottoms with 1 tablespoon blue-cheese dressing each. Divide lettuce, tomatoes, chicken, and avocado slices among rolls; top with remaining blue-cheese dressing and close rolls.

Avocado And Beef Torta

Mon, 29 Mar 2010 18:10:58 -0500

Ingreditens
1 ripe avocado from Mexico
1 tablespoon limejuice
1/2 teaspoon salt, divided
pinch ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound flank steak
1 (12- to 14-inch) loaf Italian bread
1 cup torn salad greens
1 ripe large tomato, thinly sliced

Preparation
Preheat broiler. Cut avocado lengthwise around the pit; twist halves to separate; strike pit with a knife blade and pull to remove; scoop out pulp with a spoon; place in a small bowl. Mash avocado with a fork; stir in limejuice, 1/4 teaspoon of the salt and the red pepper; set aside. In a cup, combine cumin, chili powder and remaining 1/4 teaspoon salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan. Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices. Slice bread horizontally almost to the end. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.

Avocado And Chicken Rice Salad

Mon, 29 Mar 2010 18:09:39 -0500

Ingreditens
2 avocados from Mexico(8 to 9 ounces each)
3 cups cooked rice
1 can (19-ounce) black beans
drained and rinsed
1 cup tomato, chopped
1 cup shredded lettuce
1/4 cup cilantro, chopped
1/2 cup vinaigrette
2 cups (10 ounces) cooked chicken, cut into 1-inch squares
Cilantro sprigs

Preparation
In a large bowl combine rice, beans, tomato, lettuce, cilantro, and 1/4 cup of the vinaigrette. Arrange on platter. In medium-size bowl, combine chicken, avocados, and remaining vinaigrette. Arrange over rice. Garnish with cilantro

Authentic Mexican Guacamole

Mon, 29 Mar 2010 18:07:28 -0500

Ingreditens
2 fully ripened avocados from Mexico
1/4 cup minced onion, divided
1 tablespoon (or more to taste) chopped serrano or jalapeño chiles
2 tablespoons finely chopped fresh cilantro, divided 1/2
3/4 teaspoon salt
1/2 cup finely chopped plum tomato

Preparation
In a medium bowl, place 2 tablespoons of the chopped onion, the chiles, 1 tablespoon of the cilantro and the salt. With the back of a wooden spoon, mash until the mixture becomes a juicy paste. Cut avocados lengthwise around pits; twist halves to separate; strike pits with a knife blade and twist to remove. With a knife, cut the avocado flesh in a crosshatch pattern; with a spoon, gently scoop out the avocado from the skins; place in the bowl with the paste; stir to combine. Fold in the tomato and the remaining onion and cilantro. Serve with tortilla chips and cut-up raw vegetables such as jicama sticks and red bell pepper strips, if desired.

Avocado and hearts of palm salad

Mon, 29 Mar 2010 10:16:06 -0500

Ingreditens
6 avocados from Mexico

1 cup lemon or limejuice

8 cups thinly sliced Costa Rican hearts of palm

2 cups diced ripe papaya, divided

3/4 cup canola oil, divided

1/8 cup rice wine vinegar

3 cups tomato concassé

3/4 cup diced red onion

1/4 cup diced jalapeño pepper

1/4 cup chopped cilantro

1/4 cup sherry vinegar

Kosher salt and freshly ground black pepper, to taste

1 cup avocado vinaigrette

Preparation
1. Peel avocados and cut into quarters. Cut each quarter into 3 equal slices. Gently brush or toss avocado slices with lemon or lime juice so as to prevent browning. Drain and set aside.
2. In a large bowl, combine the hearts of palm, 1/2 cup of the papaya, 1/2 cup of the canola oil and rice wine vinegar. Season with salt and pepper and set aside.
3. In another large bowl, combine tomato, red onion, jalapeño pepper, cilantro, sherry vinegar and remaining 1/4 cup of the canola oil. Season with salt and pepper. Gently fold together the hearts of palm mixture and tomato mixtures.
4. To serve, arrange three avocado slices near the outer edge of a plate. Place hearts of palm-tomato mixture in the center. Sprinkle the remaining diced papaya around the salad and drizzle Avocado Vinaigrette over and around the salad.