Growing up and continuing to live in Southern California, I’m lucky to have some of the most amazing Mexican food at all times. In fact, whenever I travel anywhere else, the second I’m back home, I head straight to one of my many favorite restaurants to get back to the food I’ve been inevitably missing. Naturally, Cinco de Mayo will be another amazing reason to enjoy some delicious meals. Breezy Mama is absolutely THRILLED that Chef Pati Jinich, host of the hit PBS series “Pati’s Mexican Table,” answered our questions on an easy dish kids can help prepare, a non alcoholic festive beverage for kids, a fun dessert, tips for the ultimate guacamole and great ideas for after school snacks using avocados in honor of Avocados of Mexico and more!
Watch this exclusive video with Pati’s tips! Plus! Her recipes below and details on how you can enter to win $500!!
Are you ready for Cinco De Mayo? Avocados From Mexico wants YOU to show how you’re celebrating in our #CelebrateCinco contest!
· The Assignment: Avocados From Mexico looking for your best pictures of how you #CelebrateCinco in four categories: Decor, Mexican Fare, Spirits, and Guac.
· To enter the contest, tag your photo with hashtag #CelebrateCinco beginning May 1st on Twitter or Instagram or upload a pic from a Facebook album via this site http://www.avocadosfrommexico.com/celebrate-cinco-contest/ (Remember to claim your entry with the submission form!)
· Our call for entries follows the schedule below — in their countdown to Cinco De Mayo! You can submit ONE pic each day of the contest.
o May 1 – Decor
o May 2 – Mexican Fare
o May 3- Spirits (don’t show any brand logos please!)
o May 4- Guac
o May 5 – All categories
· Prizes: The top winner in each category — chosen by their panel of judges — gets a $500 cash gift card!
· Judging criteria based on: Fit to Contest / Category theme, Composition and Originality
Good luck! And below are some delicious recipes from Pati for Tart Pico de Guac, Shrimp and Avocado Enchiladas in a Creamy Red Sauce, Avocado and Dulce de Leche Martini and Chorizo and Avocado Black Bean Enchiladas!
Avocados From Mexico – Cinco de Mayo 2015
Pati Jinich Recipes
Serves 6 to 8
This is a delicious cross between a pico de gallo salsa and a guacamole, so I am calling it a pico de guac. It is mostly green in color, except for the red onion, which adds a welcome pungent note and a sprinkle of color. This pico de guac is also tart, but in a most delightful way and with different kinds of tartness: bright from the tomatillos, crisp from the green apples, and mild from the cucumbers.
I love to use it as a guacamole for an eye-opening appetizer. Yet, it is fabulous ladled as a chunky salsa on top of grilled fish, such as salmon. If you chop the ingredients into bigger bites, it makes for a saucy side salad. Have some left over? Spoon it inside of a chicken or cheese sandwich.
This pico de guac is versatile to no end.
1 cucumber (about 1 pound) peeled, seeded and cut into small dice
4 tomatillos (about ½ pound), husked, thoroughly rinsed, diced
1 tart green apple (granny smith, about ½ pound), rinsed, diced
2 celery sticks, thoroughly rinsed, strings removed, thinly sliced
½ cup chopped red onion
1 to 2 jalapeños or serranos, seeding optional, finely chopped
½ cup chopped cilantro leaves and upper part of stems
½ cup fresh squeezed lime juice
3 tablespoons olive oil
2 teaspoons kosher or sea salt, or to taste
3 ripe avocados from Mexico, halved, pitted, meat scooped out, diced and gently mashed
In a large mixing bowl, combine all ingredients and mix well. Taste for salt, and add more if needed.
Shrimp and Avocado Enchiladas in a Creamy Red Sauce
Entomatadas con Camarones y Aguacate
These are my kids most requested enchiladas. Tender seared shrimp are paired with smooth chunks of avocado and then they fill soft corn tortillas. Finally, they are bathed in a creamy and rich red tomato sauce.
1 pound medium shrimp drained, cut into 3 to 4 pieces
1 teaspoon kosher or sea salt, divided, or to taste
1 1/2 pounds ripe tomatoes
2 serrano or jalapeño chiles, or to taste
1/4 cup chopped white onion
1 cup shrimp, fish or seafood broth, or water
1 cup Mexican cream, Latin-style cream, or heavy cream, plus a bit more for garnish
1/2 teaspoon grated nutmeg
2 tablespoons canola or safflower oil, divided
12 corn tortillas
1 tablespoon unsalted butter
1/2 cup (about 2 ounces) queso fresco, farmer’s cheese or mild feta, crumbled
1 ripe avocado from Mexico, halved, pitted, meat scooped out and sliced
Chopped chives for garnish
1. To make the sauce: Place the tomatoes, garlic and chiles in a medium saucepan and cover with water. Place over medium-high heat and simmer for about 10 minutes, until the tomatoes are cooked through, mushy and soft.
2. Place the cooked tomatoes, garlic and one of the chiles in a blender, along with the chopped onion, 1/2 teaspoon salt, grated nutmeg, and 1-cup broth. Purée until completely smooth, taste and add the second chile if you would like more heat.
3. Rinse and dry the saucepan, add 1 tablespoon of oil and place over medium heat. Once hot, but not smoking, pour in pureed tomato sauce and cover partially with a lid. Let it simmer for about 10 minutes, stirring occasionally, until it thickens, seasons and deepens in color to a much darker red than where it started.
4. Remove the lid, reduce heat to medium-low and add the cream. Stir and keep at a steady low simmer for about 8 to 10 more minutes, or until thickened and creamy, and it coats the back of a wooden spoon.
5. To heat the corn tortillas: Heat the tortillas on an already hot comal or skillet set over medium-low heat, for a minute or so per side, until they have lightly browned without toasting. Alternatively, “pass them through hot oil”: Heat enough oil to reach 1/2-inch deep in a medium sauté pan, over medium heat until hot. Gently glide each tortilla through the oil, one by one, for about 10 to 15 seconds on each side. So they completely heat through, lightly fluff and change color. Transfer the tortillas to a paper towel-covered plate. Keep warm.
6. To make the shrimp filling: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet set over high heat. Once the oil is very hot, but not smoking, and the butter has melted and is bubbling, add half of the shrimp and the remaining 1/2 teaspoon of salt.
7. Cook the shrimp for just a couple minutes, stirring a few times, until they are cooked through and a bit browned on the outside, but crisp and plump on the inside. Remove with a slotted spoon and place in the bowl.
8. Mix the shrimp with the diced avocado.
9. To assemble the enchiladas: One by one, glide each prepared tortilla through the sauce, which should still be hot. If not, heat again over medium heat. Place each bathed tortilla on a plate, spoon about 3 tablespoons of the shrimp and avocado mixture in the middle and fold as you would a quesadilla.
10. Place the filled enchiladas on a platter and continue with rest of the tortillas, laying each one gently on top of the edge of the other. Once you are done, generously spoon more of the tomato sauce on top. Garnish with chives and crumbled cheese.
Avocado and Dulce de Leche Martini
Martini de Aguacate con Dulce de Leche
Shake up the way you usually think of using avocados in this simple, satisfyingly sweet, creamy cocktail. It’s perfect for a girls’ night in or an evening in the backyard with friends and neighbors. Better yet, you can even leave out the alcohol and make it a frappe for the kids!
2 ounces vodka
1/2 ounce dry vermouth
1/2 ripe avocado from Mexico, meat scooped out
2 tablespoons dulce de leche or cajeta
2 tablespoons sweetened condensed milk
1/4 cup milk
Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into a chilled martini glass.
Chorizo and Avocado Black Bean Enchiladas
Enchiladas de Chorizo y Aguacate con Salsa de Frijol
3 cups cooked beans and their cooking broth (or 2 cans black beans plus 1 cup water)
2 tablespoons adobo sauce from chipotles in adobo sauce
1 Chipotle chile in adobo, seeded, optional
1 pound Mexican chorizo, casings removed, roughly chopped
3 tablespoons vegetable oil
1/3 cup chopped cilantro leaves
1/2 teaspoon kosher or sea salt, or to taste
12 corn tortillas
2 ripe avocados from Mexico, halved, pitted, diced
Mexican cream to garnish
Place the cooked black beans and their cooking broth in a blender along with the sauce from the chipotles in adobo and the chipotle chile if using. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
Heat a large skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes, scrape into a bowl, cover and set aside.
Pre-heat a comal or cast iron skillet over medium heat.
Heat the corn tortillas, a pair at a time, in the pre heated comal or skillet, about 30 seconds to 1 minute per side, you want them to be completely heated and even slightly toasted.(Alternatively, the tortillas can be quickly “passed through hot oil”, that is quickly fried, 10 seconds per side, over pre heated oil in a medium skillet over medium heat, then drained). One by one, dip a tortilla in the black bean sauce, and place on a platter, folded. Continue with the remaining tortillas.
When all the tortillas are dipped and folded, pour more black bean sauce on top. Cover with the cooked chorizo and avocado. Drizzle with Mexican cream.