3 cups green apple & avocado pico de gallo, sub-recipe
1 pint pickled radish, see related recipe
1 pint white onion, thin shaved
1.5 cups cottage crumbles
48 each lime wedges, for garnish
Avocado Green Mole
5.5 cups pepitas, husked
4.75 cups tomatillos, husked, halved
3.5 cups Avocaods From Mexico, stage 5, largely diced
2.33 cups white onion, roughly chopped
.25 cup jalapeño peppers, cleaned, roughly chopped
2.33 cups fresh cilantro, roughly chopped
1.25 cups romaine lettuce, roughly chopped
2.5 teaspoons garlic, minced
5 tablespoons fresh lime juice
3 tablespoons olive oil
2.5 teaspoons ground cumin
1.5 teaspoons ground coriander
3.5 cups chicken stock, unsalted
3.5 teaspoons kosher salt
1 teaspoon fresh lime juice
Green Apple & Avocado Pico de Gallo
1 quart Avocados From Mexico, stage 2, brunoised
1 pint green apple, brunoised
1 pint tri-color bell pepper, brunoised
.25 cup garlic, minced
.25 cup cilantro, minced
4 each zest of 1 lemon
2.5 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon sugar, granulated
2.5 tablespoons fresh orange juice
1 pint red radish, thinly sliced
1 quart apple cider vinegar
.5 cup sugar, granulated
2 teaspoons kosher salt
2 teaspoons coriander seed
2 teaspoons black peppercorn
8 each garlic clove
4 each fresh bay leaf
Avocado Green Mole & Shrimp Tacos Instructions: To prepare 1 taco, top grilled tortilla with .25 Tbsp. Avocado Green Mole, 1 tbsp. Grilled Shrimp, 1 tbsp. of Green Apple & Avocado Pico de Gallo, 3 slices of shaved white onion. / Julliene pickled radish and garnish taco. Finish with .5 Tbsp of cotija crumbles and serve with lime quarters on the side.
Avocado Green Mole Instructions: In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a blender and process until finely ground. / Place ground pepitas, tomatillos, avocado, onion, jalapeños, cilantro, lettuce, and garlic in the jar of a blender. Puree until smooth. / Heat oil in a medium saucepan over medium-high heat until shimmering. Add ground cumin & coriander and cook for 30 seconds, or until fragrant. Add in pureed avocado paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 5 minutes. / Stir in chicken broth and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove sauce from heat and finish with kosher salt and remaining lime juice. / Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.
Green Apple & Avocado Pico de Gallo Instructions: Combined ingredients together and gently mix until uniform. / Store refrigerated in a non-reactive container.
Pickled Radish Instructions: Place radishes in a no-reactive container and set aside. / In a pot over medium-high heat add apple cider vinegar and bring to a simmer. / Add remaining ingredients and slowly whisk dissolving sugar and salt. / Once dissolved, take off heat and cover letting the flavors merry for 15 minutes. / Strain the pickling liquid and discard aromatics. Submerge radishes in pickling liquid and let come to room temperature before storing refrigerated.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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