Toloache Guacamole Con Calabaza Recipes
GUACAMOLE CON FRUTAS
Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.
Provided by Sam Sifton
Categories quick, weekday, dips and spreads, appetizer
Time 10m
Yield About 1 1/2 cups (4 servings)
Number Of Ingredients 10
Steps:
- In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
- Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 5 grams
THE BEST GUACAMOLE
Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
- Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
- Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.
POLLO CON CALABAZA
Make and share this Pollo Con Calabaza recipe from Food.com.
Provided by bsimm78
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and cut off ends of squash, peel and cut into cubes.
- Measure out spices -- add a little water and put aside.
- Brown chicken in oil, add salt, cover and simmer for 15 to 20 minutes.
- Add squash cubes, spices and diced tomato.
- Cover and simmer for 30 to 40 minutes stirring occasionally.
- Add drained corn.
- Mix the 1 TBS flour with 1/3 cup water to make a paste -- add to pot to thicken.
- Enjoy.
Nutrition Facts : Calories 450.9, Fat 27.7, SaturatedFat 7.3, Cholesterol 116.5, Sodium 1517.8, Carbohydrate 20.9, Fiber 3.3, Sugar 4.5, Protein 31.7
TOLOACHE GUACAMOLE CON CALABAZA
Make and share this Toloache Guacamole Con Calabaza recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Remove the stems from the pumpkins, cut a 1-inch hole around their top and scoop out the seeds. Pour one tablespoon of oil into each pumpkin cavity, season well with salt, then place each pumpkin upright on a sheet pan and roast for 25 minutes, or until the flesh is tender.
- Let cool completely, then carefully scrape out the flesh, leaving the pumpkin shells intact to be used as serving vessels.
- Scoop the flesh of the avocados out of the rind and into a bowl. Mash the avocados with a fork, making sure to leave plenty of chunks. Mix in the remaining ingredients plus the cooled, cooked pumpkin and salt.
- Fill pumpkin shells with guacamole and serve with corn tortillas chips.
Nutrition Facts : Calories 181.5, Fat 10.8, SaturatedFat 1.6, Sodium 8.2, Carbohydrate 22.8, Fiber 6.2, Sugar 4.7, Protein 3.8
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- Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).
- Note: To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins -- the extra hot stuff -- should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.
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