Mango and pomegranate guacamole
Makes 6 to 8 servings
- 1/3 cup white onions, finely chopped
- 3 to 4 serrano chiles, seeded and finely chopped
- 1 tablespoon cilantro, diced
- 4 large ripe avocadoes
- 3 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 mango pear, peeled and finely diced
- 3/4 cup pomegranate seeds
- Combine onions with chiles and cilantro.
- In a separate bowl, mash avocado until smooth but still a little chunky. Add the onion mixture and then lime juice; season with salt. Mix 3/4 of the mango and 3/4 of the pomegranate seeds into the guacamole.
- Spoon guacamole into a serving bowl, then top with remaining mango and pomegranate seeds.
Makes 6 to 8 servings
- 4 large tomatoes, rinsed
- 2 white onions, cut in half horizontally
- 20 garlic cloves
- 15 dried chipotle chiles or 10 canned chipotles
- 3 tablespoons olive oil
- 1/2 cup lime juice
- Place tomatoes, onions and garlic on a hot grill pan and grill until browned (the garlic will cook a lot more quickly than the tomatoes and onions). Remove and set aside.
- If using dry chiles, place on grill pan as well and grill until just tender. Remove and set aside.
- Roughly dice onions, tomatoes and garlic; remove seeds from chiles and roughly dice. Add all items to blender and pulse until chopped; gradually mix in olive oil until a thick emulsion is made.
- Pour salsa into a frying pan and heat until just warmed up. Add lime juice before serving.
Chipotle chicken tacos
Makes 4 servings
- 2 tablespoons olive oil
- 1 white onion, thinly sliced
- 1 cup chipotle salsa (recipe above)
- 4 large tomatoes
- 1 tablespoon water
- Salt to taste
- 16 ounces boneless, skinless chicken breast
- 8 corn tortillas (recipe below)
- 4 tablespoons grated cojita cheese
- Heat the oil in a skillet; add onion and sauté until golden. Add salsa, tomatoes and water, and cook until tomatoes begin to break down and mixture begins to thicken; season with salt.
- Meanwhile, cook chicken on the grill or in a skillet until fully cooked through. Dice when cooled.
- To serve, top each tortilla with chicken salsa, then sprinkle with cojita cheese.
Homemade corn tortillas
Makes 15 tortillas
- 5-1/4 cups corn masa
- 3-1/2 cups hot water
- Combine masa well with hot water; turn dough out onto a cutting board and knead until a smooth dough forms. Add more masa and water as needed to keep the dough from sticking.
- Form the dough into a ball and wrap in plastic wrap, letting it stand for about 30 minutes.
- When dough is ready, preheat a skillet or flat griddle to medium heat.
- Divide dough into about 15 even sized balls. Then using a tortilla press (or rolling pin), flatten the balls into an evenly round 6-inch tortilla between two sheets of plastic wrap.
- Place tortillas on hot pan and cook about 30 to 45 seconds per side or until warmed through. Do not cook too long, or they will harden. Wrap in a towel until ready to use.