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Sep 17, 2007
(September 2007) What better way to celebrate the complexity and richness of Hispanic culture than through the vibrant flavors and ingredients of its myriad of cuisines which offer a connection to our past.
Avocados from Mexico are a critical component in many traditional Mexican dishes. Michoacán in central Mexico is the ancestral home of avocados; the rich volcanic soil, semitropical temperatures and the perfect combination of rain and sunshine produce the creamiest hass avocados. Sensuously smooth, they add rich flavor and luscious texture, enhancing many old-world dishes as well as new creations and you can now enjoy their delicious flavor year round.
To discover the “round the clock” potential of fresh buttery avocados, let these recipes carry you happily through the day. In place of the standard cold cereal, enjoy an easy-to-prepare breakfast, Huevos a la Mexicana, a zesty blend of scrambled eggs, tomatoes, avocados and chiles. Enjoy with soft warm tortillas and a little ham or bacon or some refried beans. In a rush? Just tuck the eggs and beans into a tortilla, and head out the door.
For lunch try a Hearty Pork, Avocado and Black Bean Salad (photograph). Bursting with vibrant colors and good flavors, it takes only minutes to toss together.
Mexican-Spiced Chicken with Avocado Salsa (photograph) is quick to prepare. Chicken cutlets coated with spicy chili seasoning blend are topped with a great-tasting yet very simple sauce made with fresh avocado and prepared salsa—impressive and unbelievably easy.
Hass avocados from Mexico rock from a nutritional point of view too. They contain the monounsaturated “good fats” recommended as part of a heart-healthy diet. In addition to supplying potassium, they are good sources of folate, fiber and vitamin E. All that and just three grams of carbohydrates for a typical serving.
HUEVOS A LA MEXICANA
2 fully ripened Mexican hass avocados, halved, pitted
and peeled
2 tablespoons vegetable oil
1 cup chopped onion
2 cups coarsely chopped ripe tomato, (about 1 large)
1 to 2 serrano or jalapeño chilies, finely chopped*
8 large eggs, lightly beaten
1/4 teaspoon salt
Cut 1 of the avocados into 12 slices and coarsely chop remaining avocado; set aside. In a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add onion; cook and stir until softened, about 5 minutes. Add tomato and chilies; cook and stir just until the tomatoes are warmed, about 3 minutes. Remove the tomato mixture to a bowl; stir in the chopped avocados. In the skillet, heat remaining 1 tablespoon oil; add eggs and salt; cook, stirring often, until eggs are cooked, 3 to 5 minutes. Stir in the tomato mixture; cook until hot, about 1 minute. Divide egg mixture among 4 plates; top with reserved avocado slices. Serve, if desired, with warm tortillas and refried beans, or fill tortillas with beans, eggs and avocado slices.
Serves: 4
* For less heat, remove the seeds and veins of the chiles.
HEARTY PORK, AVOCADO AND BLACK BEAN SALAD
2 fully ripened Mexican hass avocados, halved, pitted and peeled
1 ripe tomato, diced
1 can (15 ounces) black beans, drained and rinsed
1 cup peeled jicama or celery cut in strips
1/3 cup crumbled queso fresco or mild feta cheese
1/4 cup chopped cilantro
1/2 cup prepared red-wine or Italian salad dressing, divided
12 ounces cooked, sliced pork or chicken
Dice 1 avocado and cut remaining avocado in thin slices; set aside. In a medium bowl, combine diced avocado, tomato, beans, jicama, cheese, cilantro and 2 tablespoons of the dressing. Spoon onto four plates, lined with lettuce, if desired. Serve with avocado slices and pork slices. Drizzle with the remaining dressing.
Serves: 4
MEXICAN-SPICED CHICKEN WITH AVOCADO SALSA
4 skinless boneless chicken breast halves (cutlets)
6 to 8 ounces each
2 teaspoons prepared taco seasoning blend
1 tablespoon vegetable oil
2 fully ripened Mexican hass avocados, halved, pitted and
peeled
1 jar (16 ounces) salsa
Sprinkle chicken breasts on both sides with taco seasoning. In a large skillet, over medium-high heat, heat oil; add chicken. Reduce heat to low; sauté until well browned on both sides and cooked through, about 15 minutes, adding additional oil if needed. Meanwhile, chop one avocado and cut remaining avocado into thin slices; set aside. Remove chicken from skillet; slice and keep warm. Add salsa to skillet; cook over low heat until hot; stir in reserved chopped avocado. On 4 dinner plates, arrange chicken, fanning the slices; top with avocado salsa, dividing evenly. Garnish with reserved avocado slices and if desired, cilantro sprigs. Serves: 4
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