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Avocado


May 5, 2015

With some help from Daphne Oz, I made the tastiest Shrimp & Avocado Enchiladas on The Chew for Cinco de Mayo! If you missed the episode, you can watch my segment right here…

Want to make those enchiladas, too? Get the recipe, click here.


Crazy Chicken and Plantain Torta

Crazy Chicken and Plantain Torta
Torta Loca de Pollo y Plátano

Serves: 6

Torta Loca de Pollo y Plátano" alt="Crazy Chicken and Plantain Torta
Torta Loca de Pollo y Plátano" />

Ingredients

6 boneless, skinless chicken thighs (or breast filets)

2 teaspoons white vinegar

2 tablespoons vegetable oil, plus 3 tablespoons if frying chicken, plus more for plantains

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher or coarse sea salt, or to taste

4 whole cloves

2 very ripe plantains, peeled and diagonally sliced

1 1/2 cups refried beans, homemade or store bought

6 bolillos, teleras, individual baguettes or large baguettes cut into 4-inch pieces and halved

2 large ripe Mexican avocados, halved, pitted, meat scooped out and sliced

To Prepare

Place the chicken in a container or dish.

In a small bowl, combine the vinegar, oil, cumin, cinnamon, allspice black pepper and salt. With your hands, pulverize the tops of the cloves into the mix and discard the stems. Whisk with a fork or whisk until thoroughly combined. Pour the mixture all over the chicken, making sure it is entirely covered. You may marinate it for up to 24 hours in the refrigerator, or cook immediately.

Preheat oven to 425 degrees. Make sure your chicken thighs are not rolled out before you bake them; they should be in their normal shape, as if there were a bone still in them. Place the baking dish with the chicken in the oven and roast for 25 minutes. Raise the oven temperature to 500 and roast for 5 more minutes, until the chicken has browned on top and bottom and the meat is thoroughly cooked. Alternatively, heat 3 tablespoons of oil in a large casserole or frying pan set over medium high heat. Once hot, cook the chicken for about 4 to 5 minutes per side.

Let the chicken rest for a few minutes before you slice. Once it is cool enough to handle, cut each thigh into 1/2-inch slices across the grain.

Heat about 1/2-inch oil in a large casserole or frying pan over medium to medium-high heat. Once it is hot, test with a plantain slice to see if there are active bubbles all around it (without foaming over). Fry the plantain slices, without crowding the pan (you may need to do it in batches), for about 2 to 3 minutes per side until they are golden brown, a bit caramelized and crisp. Remove and place on a paper towel covered plate.

Heat your refried beans!

To assemble the tortas: If the bread is fresh, just slice it in half, no need to toast. If it isn’t fresh, toast it for a few minutes. Spread about 2 to 3 tablespoons refried beans on the bottom half, top with 4 to 5 cooked plantain slices, then a chicken thigh and then 3 to 4 slices of avocado. Place top half on bread on. Cut in half and eat, or pack and take it to go.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/crazy-chicken-and-plantain-torta/


Sandwich Rollups

Sandwich Rollups
Rollitos de Sandwich

Serves: makes 4 whole rollups, 8 halves

Rollitos de Sandwich" alt="Sandwich Rollups
Rollitos de Sandwich" />

Ingredients

1 ripe Mexican avocado, halved, pitted, meat scooped out, diced and mashed in a bowl

1 teaspoon mayonnaise

2 teaspoons yellow mustard

1 teaspoon adobo sauce from chipotles in adobo sauce, optional, or more to taste

4 sandwich bread slices, whole wheat or white

4 thin slices black forest ham (or the ham or turkey of your choice)

4 slices Muenster or Monterey Jack cheese

To Prepare

In a bowl, mash the avocado and mix with the mayonnaise, mustard and adobo sauce until completely smooth and combined.

To assemble the sandwich rolls: With a rolling pin, roll out each sandwich bread slice until completely flattened. Leaving at least 1 inch around the edges of the bread, spread on a generous tablespoon of the avocado mixture and top with a slice of ham and cheese. Roll up the sandwich and pat to flatten a bit with your hand once you are done. With a sharp knife, cut off the ends of the sandwich roll (less than 1/4-inch) and cut the sandwich roll in half, diagonally.

If sending them to school, pack as is and lay flat on their side.

If you are eating them at home, you can place them in the toaster oven for 2 to 3 minutes and stand them up on the cut flat side.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/sandwich-rollups/


Boston Lettuce Salad with Avocado Dressing, Candied Pineapple and Spicy Pumpkin Seeds

Boston Lettuce Salad with Avocado Dressing
Ensalada con Aderezo de Aguacate

Serves: 6

Ensalada con Aderezo de Aguacate" alt="Boston Lettuce Salad with Avocado Dressing
Ensalada con Aderezo de Aguacate" />

Ingredients

2 ripe Mexican avocados halved, pitted and meat scooped out

1/2 cup milk

1/2 cup Mexican crema, Latin-style cream, crème fraîche, or sour cream

1 garlic clove

3 tablespoons freshly squeezed lime juice

1/2 teaspoon kosher or coarse sea salt, or more to taste

2 heads Boston lettuce, leaves separated, washed, dried, and torn into pieces

1/2 cup chopped candied pineapple, or other candied fruits like papaya or mango

1/2 cup spicy pumpkin seeds (recipe follows)

To Prepare

Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.

Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/

SPICED UP PUMPKIN SEEDS Pepitas

Pepitas" alt="SPICED UP PUMPKIN SEEDS Pepitas" />

Ingredients

1 1/2 cup hulled raw pumpkin seeds

1 tablespoon corn, safflower or vegetable oil

1 teaspoon chile piquin or ground Mexican chile, more or less to taste

1 1/2 teaspoon coarse or Kosher salt, more or less to taste

1 1/2 teaspoon sugar, more or less to taste

To Prepare

Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.

Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/


Chipotle Salmon, Bacon and Avocado Sandwich

Salmon, Bacon and Avocado Sandwich
Sandwich de Salmón, Tocino y Aguacate

Serves: 6

Sandwich de Salmón, Tocino y Aguacate" alt="Salmon, Bacon and Avocado Sandwich
Sandwich de Salmón, Tocino y Aguacate" />

Ingredients

4 tablespoons freshly squeezed lime juice, divided

5 tablespoons olive oil, divided, plus more to grease dish

1/4 teaspoon Dijon mustard

1 teaspoon agave or maple syrup, or honey

1/2 teaspoon kosher or coarse sea salt, or to taste

1/2 teaspoon freshly ground black pepper, divided, or to taste

1/4 red onion, slivered or thinly sliced

3 tablespoons adobo sauce from chipotle chiles in adobo

1/2 teaspoon ground cumin

3 garlic cloves, pressed or finely chopped

3 6-ounce salmon fillets

12 bacon slices

3 cups baby greens

12 slices of whole-wheat sandwich bread

1 large ripe Mexican avocado, halved, pitted, meat scooped out and sliced

To Prepare

Preheat oven to 400 degrees.

In a medium mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, agave syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onion, mix, and let it sit so it will pickle or macerate while the rest of the ingredients are prepared.

In another medium mixing bowl, combine the adobo sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed. Taste for salt and add more if need be.

Brush a baking dish with olive oil, place the salmon on it, and pour the chipotle sauce over it, spreading it throughout. Bake anywhere from 12 to 15 minutes, depending on thickness of the fish, until the salmon is cooked through, yet still very moist. Remove from the oven.

On a large skillet or grill pan set over medium heat, cook the bacon for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate lined with a paper towel.

When ready to make the sandwiches, mix the vinaigrette with the red onion and incorporate the baby greens, toss well. Toast the bread. On each bottom slice, place a cooked salmon filet, top with a couple bacon slices broken in half, a serving of a baby greens, 2 to 3 avocado slices, and the top bread layer to finish making the sandwich.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chipotle-salmon-bacon-and-avocado-sandwich/


Tart Pico de Guac

Pico de Guac
Pico de Guacamole

Serves: 6 to 8

Pico de Guacamole" alt="Pico de Guac
Pico de Guacamole" />

Ingredients

1 cucumber (about 1 pound) peeled, seeded and diced

4 tomatillos (about 1/2 pound), husked, thoroughly rinsed, diced

1 tart green apple such as Granny Smith (about 1/2 pound), rinsed, diced

2 celery sticks, thoroughly rinsed, cleaned off strings, thinly sliced

1/2 cup diced red onion

1 to 2 jalapeño or serrano chiles, or to taste, seeding optional, minced

1/2 cup chopped cilantro, leaves and upper part of stems

1/2 cup freshly squeezed lime juice

3 tablespoons olive oil

2 teaspoons kosher or coarse sea salt, or to taste

3 ripe Mexican avocados, halved, pitted, meat scooped out and diced

To Prepare

In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/tart-pico-de-guac/


Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco
Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco

Serves: 6 to 8, makes 12 enchiladas

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco" alt="Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco
Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco" />

Ingredients

3 cups cooked beans and their cooking broth, or 2 cans black beans, drained, plus 1 cup water

2 tablespoons adobo sauce from chipotles in adobo sauce

1 chipotle chile in adobo sauce, seeded, optional

2 tablespoons vinegary sauce (or escabeche) from pickled jalapeños

1 pound Mexican chorizo, casings removed, roughly chopped

3 tablespoons vegetable oil

1/3 cup chopped scallions, plus extra for garnish

8 large eggs, beaten with a fork or whisk until foamy

1/2 teaspoon kosher or coarse sea salt, or to taste

12 corn tortillas

1 cup crumbled queso fresco, cotija, farmer’s cheese, or goat cheese

4 to 6 pickled jalapeños, seeded and chopped, optional as garnish

Ripe avocado slices, optional

To Prepare

Place the cooked black beans and their cooking broth, or water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.

Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.

Pre-heat a comal or cast iron skillet over medium heat.

Meanwhile, heat the oil in a medium, or 10-inch, nonstick skillet over medium-high heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.

Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted. (Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in pre-heated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.

When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as much chopped pickled jalapeño as you like, as well as avocado slices.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/02/big-brunch-enchiladas-2/


November 11, 2014
Avocado Panna Cotta with Zeppole on the side

Last month, I traveled to the Los Angeles area, where I was delighted to co-host a Blogger Challenge with the team from La Lechera.

The event brought together Latina food bloggers from all backgrounds, to a fully stocked and equipped kitchen, for a little lighthearted competition and a lot of sharing and talking about food.

To begin with, we all had the opportunity to learn about each other’s work and family, with an introductory video. There were a few tears as well as a lot of laughter in response to the images captured from everyone’s social media, as they were displayed on the screen. In a few minutes, the ice had been broken and we all connected over two things: the food we love and the people we adore.

Continue reading Sweet Avocado Panna Cotta


Mango Guacamole with Grilled Tortilla Wedges

Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango

Serves: 6

Guacamole de Mango" alt="Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango" />

Ingredients

2 ripe Mexican avocados, halved, pitted, meat scooped out and roughly mashed or diced

1 cup diced, fresh, ripe, peeled mango

3 tablespoons chopped white onion

2 tablespoons coarsely chopped cilantro leaves

2 tablespoons finely chopped jalapeño or serrano chile, seeded optional, or to taste

2 tablespoons freshly squeezed lime juice

1 teaspoon kosher or coarse sea salt, or to taste

Corn or flour tortillas, cut into wedges and grilled

To Prepare

Gently mix the avocado, mango, onion, cilantro, chile, lime juice and salt in a bowl, or mash in a molcajete. Serve with grilled tortilla wedges.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/mango-guacamole-with-grilled-tortilla-wedges/


Papa Rellenas with Avocado Sauce

Papas Rellenas with Avocado Sauce
Papas Rellenas con Salsa de Aguacate
Recipe courtesy Sabrina Soto

Serves: 6 to 8

Papas Rellenas con Salsa de Aguacate
Recipe courtesy Sabrina Soto" alt="Papas Rellenas with Avocado Sauce
Papas Rellenas con Salsa de Aguacate
Recipe courtesy Sabrina Soto" />

Ingredients

For the Cuban picadillo:

2 cups diced white onion

1 small jar of pimento chiles

2 cups seeded and finely chopped green pepper

2 tablespoons olive oil, for sauteing

4 cloves garlic, minced

2 pounds ground beef

3 large Roma tomatoes, peeled, seeded and chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup chopped green olives

1/2 teaspoon kosher or coarse sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste


For the papas rellenas:

4 large potatoes, peeled and quartered

1 tablespoon warm milk

1/2 teaspoon kosher or coarse sea salt

2 eggs beaten with 1 tablespoon water

1 cup plain bread crumbs

1/4 cup all-purpose flour

Vegetable oil, for frying


For the avocado sauce:

2 ripe Mexican avocados

Freshly squeezed juice from 4 limes (just over 1/2 cup lime juice)

1 medium bunch of cilantro, leaves and upper stems, roughly chopped

2 jalapeño chiles, seeded

3 garlic cloves, crushed

1/2 cup olive oil

1 teaspoon ground cumin

Kosher or coarse sea salt, to taste

To Prepare

To make the Cuban picadillo: Heat olive oil in in a large skillet over medium-high heat. Add the onion, pimento chiles and green pepper and sauté for about 5 minutes, until the onion has softened. Add the garlic and ground beef to the pan, stirring to break up the meat and combine it with the onion and peppers, and cook until the meat has browned, about 5 to 7 minutes. Add the tomatoes, cumin and oregano to the pan, stir to combine and reduce heat to low. Cover and simmer for 12 to 15 minutes to thicken. Stir in the olives and simmer 5 minutes longer. Season with salt and pepper to taste.

To make the papas rellenas: Place the quartered potatoes in a large saucepan and add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are soft, then drain. Mash the potatoes with the salt and warm milk, and let cool enough to handle.

Grab a handful of the mashed potato mixture and form into a little “bowl” in your hand. Fill the “bowl” with some of the Cuban picadillo and cover with more of the mashed potato mixture - forming a ball about the size of a small baseball. Repeat until all the mashed potato mixture is used up.

Combine the bread crumbs and flour on a plate. In a small bowl, beat the egg with 1 tablespoon of water.

Dip a ball into the beaten egg and roll to coat, then roll in the flour and bread crumb mixture until lightly covered. Dip the same ball, again, into the egg and roll a second time in the flour and bread crumb mixture to coat thoroughly. Repeat with each ball.

Refrigerate the balls for about 3 hours.

Add enough vegetable oil to a heavy skillet to come about halfway up the potato balls and heat over medium-high heat until hot, but not smoking, about 2 to 3 minutes. Carefully place as many balls into the oil as possible without crowding the pan, working in batches if need be. Fry the balls for about 2 minutes or until the submerged half is golden brown, turn the balls and cook another 2 minutes until golden brown. Remove the balls from the pan and set them on a paper-towel-covered plate or wire rack. Serve hot with avocado sauce on the side.

To make the avocado sauce: Place the avocado, lime juice, cilantro, jalapeño chiles, garlic cloves, olive oil and cumin and puree until smooth. Season with salt, to taste.

http://www.patismexicantable.com/2014/01/papa-rellenas-with-avocado-sauce/


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