CRISPY SPICY TOSTONES Tostones are a staple of Latin American countries and the Caribbean. Tostones are green plantains that are fried, then flattened, and then fried again. Traditionally, tostones are flattened with a tostonera, a special device created specifically for this culinary purpose. The gadget reminds me of a mini tortilla press. If you don’t own this gadget, do not fret; a large bottom cup works great. The addition of crushed red pepper flakes gives these tostones a little heat.
CARNE ASADA FRIES Freshly baked French fries, with tender pieces of carne asada, topped with mounds of shredded cheese, and baked till the cheese melts. Serve warm with a dollop of sour cream, guacamole, and spicy pico de gallo. Talk about the perfect football food.
MEXICAN CHOCOLATE AND AVOCADO PUDDING + VIDEO Are you a vegan or have friends that are vegan? I know the thought of avocados in a dessert may sound weird, but believe me when I tell you that you would never guess this dessert is made with avocados. The avocados are what give this dessert a sweet, smooth, and creamy texture. This pudding is rich, flavorful, and creamy.
MEXICAN CHOCOLATE AND AVOCADO PUDDING + VIDEO I know the thought of avocados in a dessert may sound weird, but believe me when I tell you that you would never guess this dessert is made with avocados. The avocados are what give this dessert a sweet, smooth, and creamy texture. This dessert is going to feel decadent and naughty, but it’s so good for you and way healthier than store-bought chocolate pudding.
SEARED AHI TUNA SALAD I used to be intimidated to cook tuna, but now I find it to be the easiest fish to cook. I was always afraid to undercook or overcook it. But, you actually don’t have to worry about under or overcooking it, because all you want is that nice sear with a raw middle, which literally takes a couple of minutes. The tuna combined with avocado, mango, and cucumber drizzled with the leftover marinade is a mouth-watering and very satisfying meal.
Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec) - Muy Bueno Cookbook These tri-tip sandwiches with chimichurri sauce are beyond ridiculous. I made them many times for picnics and dinners this summer. Slices of tender and moist beef in a warm toasted bolillo with homemade tangy chimichurri sauce, lettuce, tomato, Oaxaca cheese, and creamy slices of avocado is heaven all in one bite.
Grilled Shrimp on Baked Flour Tortilla Chips topped with Guacamole Video - Muy Bueno Cookbook I must be on a shrimp kick lately. You would be too if you knew how fast you can make an entrée or appetizer with shrimp. Shrimp only takes a few minutes to cook and accompanied with guacamole you can have a seriously delicious looking meal in no time.
Avocado and Tomatillo Green Chile Salsa + Baked Flour Tortilla Chips - Muy Bueno Cookbook These warm and crunchy tortilla chips combined with this delicious and easy to make no-cook salsa is quite addictive. This salsa reminds me of a salsa I first tasted it in Ixtapa, Mexico. The creaminess of the avocados combined with the pop of spice from the chile makes this salsa irresistible. Once you have this salsa made you can eat it for breakfast, lunch, and dinner.
GRILLED SHRIMP ON BAKED FLOUR TORTILLA CHIPS TOPPED WITH GUACAMOLE VIDEO - muy bueno Shrimp only takes a few minutes to cook and accompanied with guacamole you can have a seriously delicious looking meal in no time. With this being the last week of Lent I wanted to be sure to share another mouth-watering meat-free dish. I’ll be making this appetizer Friday evening.
Super Bowl-O-Mole - Muy Bueno Cookbook Did you know that Super Bowl viewers will consume enough guacamole to cover a football field waist-deep in creamy green dip, according to the California Avocado Commission? I thought that was crazy cool! I just want to swim in it. This guacamole recipe is super simple and fresh. Beware; it’s also addictive.