If there’s one thing I love to eat in any form, it has to be avocados. Chop it up, mix, fresh, cook it…I don’t care. I love avocados. There’s just something about this amazing fruit that has me mesmerized. When Maura of TheOtherSideofTheTortilla.com invited me to her Avocados From Mexico live cooking party, I couldn’t say YES fast enough. And let me just say, I was not disappointed. It was an amazing world of yumminess and deliciousness and any other word you want to use for being in avocado heaven.
Not only did Maura share her story and the storird behind her recipes, but we got to enjoy each one of them. We munched on Gucahummus (yes guacamole and hummus together) and Mango and Pomegranate Guacamole, which you’ll find recipes to below. She also served up agua de albahaca, agua de jamaica, and Paloma’s to drink. Unfortunately, I had to leave early and I missed out on the avocado paletas and molcajete de salsa verde with aguacate y queso fresco. Whatever…I’m not mad! I heard they were delicious!
If you want any of Maura’s recipes, click on the links above, read below, or visit her blog TheOtherSideofTheTortilla.com. I’m going to include a few recipes after the pics. Enjoy! I know I did! And make sure you visit Avocados From Mexico for yummy recipes and more.
1 cup hummus
1 medium Hass avocado
juice of one lime
INSTRUCTIONS 1. In a food processor, blend 1 cup of hummus with 1 medium Hass avocado and the juice of one lime. Use a spatula to scrape all the guacahummus out of the bowl into a serving dish. 2. Serve with hearty tortilla chips.
Mango and Pomagranate Guacamole
2 large or 3 small Hass avocados
juice of 2 limes
1 teaspoon kosher salt
1/2 cup fresh diced mango
1/2 cup diced red onion
1/2 cup pomegranate seeds
1/2 to 1 whole serrano chile, finely chopped (start with half a chile and increase to your level of heat preference)
INSTRUCTIONS 1. Cut open the avocados, discard the pits and spoon into a large bowl. Squeeze the lime juice over the avocado, sprinkle the kosher salt over the top and mash coarsely with a fork. 3. Add the diced mango, red onion and serrano chile and stir to mix well. 4. Gently fold in the pomegranate seeds so as not to break them. 5. Serve with hearty tortilla chips.
NOTES Can be made a day ahead of time. Here are Maura’s instructions on how to keep guacamole fresh and green if you aren’t going to serve it immediately. Recipe by Maura Wall Hernandez from The Other Side of The Tortilla
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