Avocados are more popular than ever. Guacamole tastes not only in Mexican cuisine, but also on a sandwich. The original recipe from Mexico!
Photo: RFF
- guacamole
- Chicken burger with mango salsa and guacamole
- Hot chicken nuggets with guacamole
- Puff pastry slices with smoked salmon and rocket
- White bread with a cream of avocado
- Enchilada style pancake with chicken and guacamole
- Chicken slices Mexico in taco bowl
- Tramezzini with avocado cream
The guacamole is certainly not one of the most delicious delicacies on a buffet, but one of the tastiest. An acidic freshness and a slightly nutty note make the avocado dip the perfect accompaniment to tortilla chips and quesadillas . In Mexico you can enjoy the guacamole as a side dish to the meat.
Guacamole means as much as avocado sauce and tastes best freshly prepared. Every housewife has her own recipe. The classic guacamole consists of soft and crushed avocados, lemon juice, salt, red chillies and fine tomato pieces. Less popular in German kitchens, coriander is one of the most appreciated herbs in Mexico . Only through its strong, slightly pungent flavor is an avocado dip to the traditional guacamole .
A little tip: always reach for ripe, very soft avocados . You can accelerate the ripening of hard fruits with the fruity exhalations of an apple.
guacamole
Ingredients (4 people)
1 spring onion, 1/2 pot of coriander, 1 chili pepper, 1 clove of garlic, 1 ripe avocado, 100 g double-cream cheese, salt
preparation
1. Clean and wash the spring onion and cut into fine rings. Wash Korinader, shake dry and, except for garnish, chop. Wash chili, clean and cut into fine rings. Peel garlic and squeeze through a garlic press.
2. Halve the avocado, remove the core. Remove the pulp from the peel with a spoon. Finely crush the avocado with a fork. Stir cream cheese, avocado and spring onion. Season with salt, garlic, cilantro and chili. Arrange in a bowl and garnish with coriander.
Chicken burger with mango salsa and guacamole
Ingredients (4 burgers)
For the mango salsa: 1 ripe mango (about 450 g), 1 red chilli pepper, 1 teaspoon lime juice, salt, brown sugar
For the guacamole: 1 garlic clove, 2 tomatoes, 2 ripe avocados, 2 teaspoons lime juice, salt, pepper, 1 Msp. Ground cumin
Also: 4 chicken fillets (about 600 g), 2 tablespoons of harissa (chilli paste in a tube), 6 tablespoons of oil, salt, pepper, 1 egg, 3 tablespoons of breadcrumbs, 4 long rolls, 1 mini-sea lettuce
preparation
1. For the salsa peel mango and cut into columns from the stone. Cut the pulp into small pieces. Slice the chili lengthwise, core it, wash it and chop it very finely. Purée about 1/3 of the mango with the hand blender. Mix all mango, chili and lime juice. Season with salt and a pinch of sugar.
2. Peel and chop the garlic for the guacamole. Wash tomatoes and finely dice. Halve the avocado lengthways and remove the stone. Remove the pulp with a tablespoon and puree with lime juice and garlic with the hand blender. Fold in diced tomatoes. Season with salt, pepper and cumin.
3. For the meatballs, wash chicken fillet, pat dry and cut into very small cubes. Harissa, stir 4 tablespoons oil and about 1/4 teaspoon salt. Mix with chicken cubes. Knead with egg and breadcrumbs and season with salt and pepper. Make 4 flat meatballs out of it. Heat 2 tablespoons of oil in a pan. Fry the meatballs in each side for 3-4 minutes until golden brown.
4. Cut bread rolls. Clean and wash the romaine lettuce, spin dry and cut into fine strips. Lower buns with salad, guacamole, meatballs and mango salsa. Put the upper buns on top.
Hot chicken nuggets with guacamole
Ingredients (4 people)
1 small garlic clove, 1 small onion, 1/2 bunch cilantro, 1 large ripe avocado, 100 g double cream cheese, 2-3 teaspoons lemon juice, salt, pepper, 500 g chicken fillet, 80 g tortilla chips, chilli flakes, 2 eggs, 40 g flour, 4-5 tablespoons oil, 1 freezer bag
preparation
1. Peel garlic and onion and finely dice. Wash the coriander, shake it dry, pluck leaves from the stems and finely chop. Halve the avocado, remove the stone and remove the avocado meat with a spoon. Mash avocado with a fork, mix with cream cheese, lemon juice, onion and garlic cubes. Season with salt and pepper, fold in coriander.
2. Wash chicken fillets, pat dry and cut into pieces of approx. 5 cm, season with salt and pepper.
3. Place the tortilla chips in a freezer bag, crumble them. Put on a plate and mix with chili flakes. Whisk eggs in a plate. Bread chicken pieces one at a time into flour, eggs and tortilla chips and chilli mixture.
4. Heat oil in a pan. Fry the chicken nuggets until crispy for 4-6 minutes over medium heat. Serve chicken nuggets on a plate. To give guacamole.
Puff pastry slices with smoked salmon and rocket
Ingredients (13 pieces)
1 packet of fresh butter puff pastry, 1 egg yolk, 1 clove of garlic, 2 avocados, 3-4 teaspoons lemon juice, 2 tbsp oil, 3-4 tbsp whole milk yoghurt, 4 tbsp wasabi, salt, pepper, sugar, 1 small bunch of rocket, 125 smoked salmon, 5-6 tablespoons soy sauce
preparation
1. Remove the puff pastry from the refrigerator 5-10 minutes before processing and let it rest. Unroll the dough on the baking paper, cut in half and cut into 9 strips each. Coat thinly with 13 strips of water and cover with 1 strip (1 strip remains, possibly co-processed). Whisk egg yolk and 2 tablespoons of water. Spread the strips of dough and place on a baking sheet lined with baking paper. Brown in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 8-10 minutes, remove and allow to cool.
2. Peel and chop garlic. Halve the avocado, remove the core, peel the peel off the flesh. Puree avocado, garlic, lemon juice and oil. Stir in yoghurt and wasabi. Season with salt, pepper and sugar.
3. Clean the rouges, wash and drain. Cut salmon into strips. Spread puff pastry with avocado cream and cover with rocket and salmon. Arrange puff pastry pieces and drizzle with soy sauce before serving.
White bread with a cream of avocado
Ingredients (4 slices)
50 g bacon cubes, 50 g red pepper, 1 garlic clove, 1 small red chilli pepper, 1/2 avocado, salt, 1-2 teaspoons lemon juice, 4 slices of white bread, lemon corners and parsley for garnish
preparation
1. Fry the bacon crispy in a pan without fat, remove and allow to cool.
2. Clean the peppers, wash and cut into fine cubes. Peel garlic and squeeze through a garlic press. Wash chili, clean and cut into fine rings. Remove the avocado meat from the shell and finely crush with a fork. Stir in the pepper, garlic, bacon and chilli. Season with salt and lemon juice.
3. Spread the bread with the cream and garnish with lemon and parsley.
Enchilada style pancake with chicken and guacamole
Ingredients (8 pieces)
5 eggs, salt, 200 g flour, 200 ml milk, 2 onions, 4 garlic cloves, 2 peppers (red or yellow), 600 g chicken fillet, 2 tablespoons oil, pepper, 1 bag Mexico spice-iodine salt, 2 tablespoons tomato paste, 1 Dose tomatoes, 6-7 tablespoons mineral water, 30 grams of concentrated butter, 300 grams sour cream, 150 grams of grated gouda, 1 avocado, 2-3 tablespoons lime juice, 100 grams of whole milk yoghurt, coriander leaves to garnish
preparation
1. For the pancake dough, beat the eggs and salt with the whisk of the hand mixer until frothy. Stir in the flour. Stir in the milk. Swell dough for about 20 minutes.
2. Peel the onions and dice. Peel garlic and finely dice. Clean the peppers, wash and finely chop. Wash chicken meat, pat dry and cut into small cubes. Heat the oil in a pan and fry the meat around it. Add onions, half of the garlic and paprika (except for 1 tablespoon for the guacamole) and sauté while turning. Season with salt, pepper and mexico spice mixture. Add the tomato paste, sauté briefly. Douse with tomatoes, bring to a boil and simmer for about 5 minutes. Keep warm.
3. Stir mineral water under the pancake batter. Heat clarified butter in 8 portions in a pan (bottom 20 cm Ø, top 26 cm Ø), from the pancake batter bake 8 pancakes one after the other turning golden brown.
4. Smooth sour cream. Place pancakes side by side on a work surface. Spread the chicken pan evenly, roll up the pancakes. Place next to each other in an oven-proof dish, add sour cream and sprinkle with cheese. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 25 minutes.
5. Meanwhile cut in half for the guacamole avocado, dissolve core. Remove the pulp from the skin and chop it roughly. Put remaining garlic, avocado and lime juice in a mixing bowl and puree with a blender. Stir in the yoghurt and season with salt and pepper. Fold in paprika cubes. Garnish pancakes with coriander leaves. To give guacomole in a bowl.
Chicken slices Mexico in taco bowl
Ingredients (4-6 people)
1 ripe avocado, 75 g whole milk yoghurt, Tabasco, 1-2 tbsp lime juice, salt, 1 clove of garlic, 300 g chicken fillet, pepper, 1 tbsp oil, 1 can of kidney beans, 1 can vegetable corn, 1 red pepper, 2 red onions, 1 red chili pepper, 1/4 bunch cilantro, 1 pack of tacoshells (12 pieces), about 6 tablespoons sour cream
preparation
1. Halve the guacamole avocado, remove the core. Remove the pulp from the skin and crush with a fork. Add yogurt and a few drops of Tabasco, season with lime juice and salt. Refrigerate until served.
2. Peel garlic and finely chop. Wash the meat, pat dry, halve lengthways and cut into strips. Season with salt and pepper. Heat oil in a pan. Sauté the meat and garlic for about 6 minutes while turning. Remove.
3. Drain beans and corn in a sieve. Clean the peppers, wash and cut into strips. Peel onions, halve and cut into strips. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut 1/2 pod into small pieces (use remaining pods otherwise). Put everything in a bowl and mix with the meat. Season with salt and pepper.
4. Wash coriander, shake dry and peel off leaflets. Add meat and vegetable mixture to the taco shells. Pour 1 spoon of sour cream or guacamole on top and sprinkle with cilantro.
Tramezzini with avocado cream
Ingredients (4 people)
16 slices of bacon, 1 organic lemon, 2 ripe avocados, salt, pepper, sugar, Tabasco, 1 head of baby romaine lettuce, 8 slices of Tramezzini bread, 6 tablespoons of crème fraîche
preparation
1. Fry bacon in a frying pan without fat until crispy. Remove and drain on kitchen paper. Halve lemon, squeeze juice. Halve the avocados and remove the core. Remove pulp from the skin, crush with a fork. Season with salt, pepper, sugar, Tabasco and lemon juice.
2. Clean salad, divide into individual leaves, wash and shake dry. Serve 4 slices of bread with crème fraîche, then avocado cream. Spread salad and bacon on top, cover with remaining slices of bread. Cut breads diagonally. 2 half loaves per person.
