Rellenos De Aguacate Avocado Recipes

AGUACATE RELLENO (STUFFED AVOCADO WITH SMOKED SALMON AND EGG)

Steps:

• Pre-heat oven to 300 degrees F.
• Cut avocado in half and take the pit out. Scoop some of the middle out, creating a larger bowl.
• Brush inside of avocado with the olive oil, season with salt pepper and paprika.
• Crack eggs into the avocado and season again with salt and pepper, and sprinkle with finely chopped green onion. Place on a parchment-lined baking sheet and then into middle rack of oven, bake for 15 minutes or until the egg is cooked to your liking.
• Take out of oven. Grab a slice of smoked salmon fan and place to one side on top of the avocado.
• Garnish with a fresh sprig of dill.
• Serve with salsa and Dijon mustard on the side.

TALLOS DE APIO RELLENOS DE AGUACATE

Steps:

• En un tazón pisa los aguacates con un tenedor. Agregar el ajo, salsa picante, cilantro, limón, crema agria, aceite, sal y pimienta al gusto.
• Rellena los tallos de apio y sirve.

AGUACATE RELLENO

Steps:

• En un tazón mediano mezcla los frijoles negros, el maíz, cilantro, queso y cebollín.
• Agrega sal y pimienta al gusto y rellena las mitades de aguacate. Rocía con aceite de oliva y sirve.

CHILES RELLENOS DE FRIJOL CON SALSA DE AGUACATE: POBLANO CHILES STUFFED WITH REFRIED BEANS SERVED WITH A GUACAMOLE SAUCE

Steps:

• In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.
• For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy.
• Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes.
• Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape.
• To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt.
• Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.

MEXICAN AVOCADO DRESSING (ADEREZO DE AGUACATE)

Steps:

• Place avocado, crema, milk, lime juice, salt, and pepper in a blender; blend until dressing is smooth.

PALETAS DE AGUACATE

Steps:

• Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
• Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
• If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.