Bazaar Del Mundo Guacamole Recipes

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

BAZAAR DEL MUNDO GUACAMOLE

Steps:

• cut avocados in half and remove pit.
• Scoop pulp into medium bowl and add lime juice.
• Mash avocado with fork.
• Remove seeds from chillies and finely chop.
• Mix all remaining ingredients into mashed avocado.
• Chill, if desired.
• Garnish with a little chopped tomato.
• Serve with tortilla chips.

BEAN & CHEESE TAQUITOS W/ GUACAMOLE

Steps:

• Make guacamole first by combining all ingredients except sour cream.
• Mash and stir until only small lumps of avocado remain.
• Garnish with sour cream piled in the center and refrigerate until ready to use.
• Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
• Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
• Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
• Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
• Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
• Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
• Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
• Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
• Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
• Serve hot with guacamole.

MEXICAN FISH

Steps:

• Preheat oven to 350.
• Coat fillets with flour seasoned with salt and pepper to taste.
• Heat butter in skillet and lightly sautee fillets in butter til done and flaky.
• Transfer fillets into individual casserole dishes or small oven proof bowls.
• Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly.
• Bake for 15 minutes till cheese is nice and melted.
• Sprinkle with cilantro leaves.
• Note:Sometimes I put a layer of mexican rice (try recipe #117892) or orzo flavored with some cumin in the bottom of the bowl before assembling. A one dish meal and you have only one barely dirty skillet to clean!
• Note:Sometimes I make this just for myself. Fry fish-pour a little sauce-add a TBS of chilis- sprinkle some cheese. It's not brain surgery or rocket science. Save what's left in the cans for another use like adding to scrambled eggs. I hope you enjoy this dish as much as I have for many years.