Avocado paletas

This post is part of a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico but my love for avocados from Mexico is 100 percent authentic and the opinions and recipe in this post are my own. This post includes affiliate links to my Amazon aStore, El Mercadito, recommending products that I used to make this recipe.

paletas de aguacate | avocado popsicles

Summer means paleta time in my house. And though we like the traditional flavors, I also like to branch out and make flavors that are considered “normal” in Mexico, but that are not as common to see in the U.S., such as avocado. A few friends have looked at me sideways when I said I was working on a popsicle recipe with avocados, but I assure you that you’ll be won over by the creamy texture and pleasantly earthy, sweet taste.

I prefer to buy avocados from Mexico because of that distinctive, earthy taste due to the fertile volcanic soil in which they’re grown. They’re packed with nutrients and are a versatile ingredient that can be used in both savory and sweet dishes—but most people don’t think of using avocados in a sweet dish. The thing I especially love about this recipe is that the light coconut milk and sweetened condensed milk (also known as lechera) don’t overpower the natural flavor so you can still taste the earthiness of the avocado…. 

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Fruity guacamole with pineapple and pomegranate

This fruity guacamole recipe that includes pineapple and pomegranate seeds for a little touch of sweetness, and red onion and garlic for a little touch of savory, has quickly become a favorite among our family in Los Angeles. I recently made several versions of guacamole for a family game night gathering, and this one was the quickest to disappear. If you’d rather not mix sweet and savory, you can leave out the jalapeño and garlic if you prefer. But after trying this recipe, nobody was eating the classic guacamole recipe I brought! I love to buy a whole bag full of avocados and make several different versions of guacamole for parties because it’s so easy to do. Just keep the base the same with avocado, garlic, lime juice and salt, split up the base between several bowls, and add other ingredients as you like. It looks fancy but takes very little time to do.

This fruity guacamole recipe with pineapple and pomegranate seeds is a sweet-and-savory spin on traditional guacamole and is gluten-free and vegan-friendly. | Get more Mexican recipes at theothersideofthetortilla.com

This nontraditional recipe is perfect for any party or get-together with family or friends, especially if they’ve never had anything but classic guacamole before. I hope you enjoy it as much as my family does!

This guacamole recipe with pineapple and pomegranate is gluten-free and vegan-friendly. … 

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Tortilla Finds: Avocado salt and pepper shakers from Pier1

Avocado salt and pepper shakers from Pier1

I was looking for some new napkins and placemats last week at Pier1 Imports and stumbled upon this adorable salt and pepper shaker set that looks like an avocado! We’re hosting a party soon and I couldn’t pass up on such a cute accessory that I’m sure will be adored by all my guests.

Get the set from Pier1 Imports for $10.95.

  • Have you seen a cute Mexican kitchen accessory? Tell me about it! Tweet me a link @MauraHernandez or leave a comment below so I can check it out.

Chorizo and avocado cups with chipotle cream

Posadas navideñas are one of my favorite times of year, but they can also be a stressful time with relatives and friends dropping by with short notice. These chorizo and avocado cups with chipotle cream are sure to please your crowd, even if you don’t have much time to prepare.

Since we typically head to Mexico for the holidays, it’s not as stressful for me because I usually don’t have to play hostess. But my family threw me a bit of a curve ball this year when they requested I bring a dish of some kind to the posada at my tía’s house the same day that I arrive. I immediately began to think about what I could make that would be simple but authentic and satisfying, and that I could whip up with only a few hours in between the airport and heading to the posada. I decided on this easy appetizer because it has only six ingredients and one of them can be bought already prepared.

Many families celebrate posadas like potluck dinners where everybody is responsible for bringing a dish. But in this case, everyone in our family is assigned with tasks ranging from bringing food to a piñata, being in charge of taking photos and so on. Everybody does their part so that the party runs smoothly, even down to the end when someone is responsible for helping clean up the dishes.

While this recipe isn’t a traditional one, like, say, an ensalada nochebuena, it’s an excellent savory appetizer that you can incorporate into your holiday traditions. I usually have most of the ingredients on hand, and I bet you do too. You can easily make this appetizer a bit healthier and vegetarian-friendly by swapping the chorizo for soy chorizo.

Chorizo and avocado cups with chipotle cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 30 mini cups

3 cups per person

An easy appetizer for posadas and other holiday parties using Avocados from Mexico.

Ingredients

  • 2 boxes of mini phyllo shells (or a total of 30 mini phyllo shells)
  • 2 avocados
  • juice of 1 lime
  • 4 ounces of cooked chorizo
  • 1/2 cup crema Mexicana
  • 1 chipotle en adobo plus 1 1/2 teaspoons adobo sauce

Instructions

  1. Cook the chorizo, drain grease on paper towels and set aside.
  2. Prepare the crema in a mini food processor or blender by adding the crema, chipotle chile and adobo sauce and blend until smooth. Refrigerate until ready to use.
  3. Preheat the oven to 350º F, then bake the shells on a cookie sheet for 3-5 minutes.
  4. Remove them from the oven, add 1/2 teaspoon or so of chorizo into each cup and put back in the oven for 3-5 more minutes.
  5. Score the avocados two ways while still in the skin and scoop out into a bowl. Squeeze lime juice over the avocado and gently toss with a spoon to coat the avocados with the juice.
  6. Once the chorizo cups are out of the oven, spoon a little avocado over each cup, followed by a little crema.
  7. Transfer to a serving platter and serve.
http://theothersideofthetortilla.com/2012/12/chorizo-avocado-cups-chipotle-cream/

For more avocado recipes for posadas or avocado recipes for any time, visit Avocados from Mexico’s website. And check out the blog hop below for holiday recipes using Avocados from Mexico from other bloggers.


Disclosure: This is a sponsored post through Latina Bloggers Connect to promote Avocados from Mexico. We received compensation for writing this post, but all opinions and recipes are our own.

National Guacamole Day? ¡Órale!

So, we didn’t know this was a thing… but it is! Apparently, Sept. 16 is also National Guacamole Day. Not that we need a holiday or an excuse to prompt us to eat guacamole, pero bueno

Since we missed it by a day and we don’t have time (or any ripe aguacates) to whip up a fancy guacamole to celebrate, we thought we’d just remind you of the resources already available here on The Other Side of The Tortilla for all your guacamole needs if you feel like celebrating this week:

Simple guacamole recipe                                               The best how-to guide to keep your guacamole green
    

Mark your calendars, because we read that November 14 is National Spicy Guacamole Day!

  • What’s your favorite non-standard ingredient to put in guacamole?

How to keep your guacamole fresh and green

If you’ve ever woofed down a whole bowl of guacamole just to keep it from going brown in the refrigerator, your life is about to be changed. There is an easy way to keep your guacamole fresh and green—without using the pit, adding too much salt, covering it with water or any of the other “tricks” you might find with a quick Google search. I promise this tip is the green-guacamole-for-days jackpot!

My family is always asking me to make guacamole. Always. I make it for parties and barbecues, when people casually drop by and even when somebody calls and asks, “if I drop off the ingredients, will you make it for me?” My dad is by far the biggest culprit of the weekend phone call requesting a drive-by guacamole drop-off. Sometimes I tease him that if it weren’t for the guacamole, he wouldn’t stop by as often.

But with a jam-packed schedule and some travel time occasionally involved on one or both ends to get the ingredients and then deliver the goods to their final destination, it’s not always easy to make the guacamole and deliver and serve it right away. Yet, nobody would ever know that it’s usually been in the refrigerator for a full day beforehand because my guacamole always arrives perfectly green and fresh as if I just made it.

I’m going to reveal a method and kitchen tip that is going to turn you into a guacamole hero. But be warned; I can’t be held responsible if friends and family start calling to drop off ingredients because you earn a reputation for having the greenest guacamole they’ve ever seen!

Need a basic guacamole recipe? I’ve got you covered. Also check out my fruity guacamole recipe with pineapple and pomegranate seeds. You might also like my mango guacamole recipe.

The BEST way to keep guacamole fresh and green for days via theothersideofthetortilla.com

HOW TO KEEP YOUR GUACAMOLE FRESH AND GREEN

STEP 1: Choose avocados that are barely ripe. They should give only very slightly when you press the skin. Prep all the ingredients (onion, chile, lime, tomato, cilantro, etc.) before you cut the avocados open. The flesh should not be too creamy/soft when you open them and you shouldn’t find brown or dark spots on the flesh at all.

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