Tostadas de Guacamole (Avocado Tostadas)

April 23rd, 2011 § 0 comments § permalink

Makes 8 tostadas

INGREDIENTS

8 corn tortillas
2 avocados, ripe
Juice of 1 lime (1 teaspoon reserved)
13 cup fresh cilantro leaves (2 tablespoons reserved)
Salt
3 spring onions or 1 small white onion
Hot sauce
Oil (canola)
Dry queso or cotija cheese, crumbled
Hot sauce

DIRECTIONS

Lay the corn tortillas out flat on the counter to dry out, about 10 minutes. In a small mixing bowl smash up avocado until very smooth. Mix in the lime juice and the cilantro leaves and season to taste with salt. Thickly slice the white onion and place in a bowl and drizzle and reserved 1 teaspoon lime juice and season with a little salt. Set aside. Meanwhile, in a medium skillet over high heat, add enough oil to cover the bottom of the pan. Once the oil is hot, fry tortillas, one at a time on each side a minute or two until crispy, remove and place on a paper towel to absorb excess oil. Spread a layer of the avocado mixture over the tostada, followed by a few sliced onions and garnish with the reserved cilantro leaves, queso or cotija cheese and hot sauce.

Grapefruit and Avocado Salad

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

4 cup mixed greens
2 Ruby red grapefruits
2 avocados, chopped
2 tablespoons avocado oil or extra-virgin olive oil
Maldon salt
Freshly ground black pepper

DIRECTIONS

On a large platter, arrange mixed greens. To prepare the grapefruit segments, use a serrated knife to slice off both ends of each orange, and then stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith. Working over a small bowl (to reserve any juices), use your serrated knife to cut into each orange segment being sure to avoid the white pith to create clean grapefruit segments, and arrange on top of mixed greens. Arrange chopped avocados around as well. Drizzle avocado or extra-virgin olive oil over salad, and season with salt and pepper. Serve immediately.

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Guacamole

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

6-8 avocados, ripe and soft, but not mushy
½ cup fresh cilantro leaves, chopped fine
½ cup tomatoes, chopped fine
½ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
5-6 limes

PREPARATION

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth. Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

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