Tag Archives: avocado

Recipes containing avocado

Cemitas Poblanas – Mexican Sandwiches

Cemita Poblana
Cemita Poblana is avocado stuffed Mexican hamburger with a chipotle twist!

Last year Ramen Burger was a huge Internet trend among foodies. Our crystal ball is telling us that for 2014 it will be Cemita Poblana. Cemita is a Mexican hamburger which combines avocado, pork, beef or chicken, chipotle peppers and cheese in a way that you’ll never want to go to a McDonald’s again! The bread made ​​in Puebla, Mexico is considered to be the original version of Cemita Poblana. And the famous place to try one would be Mercado del Carmen, the market hall of Puebla.

This delicious creation is not hard to make, but it needs some ingredients which need a bit of preparation, if not done fresh. Like chipotle peppers and hamburger buns. And since we’re not taking shortcuts here in Spanish Food Blog, we’ll show the proper way of making real homemade cemitas! For the hamburger bun recipe, check out our previous post Spanish Hamburger. This bun is perfect for cemitas as well! But let’s start by watching the YouTube video from Mercado del Carmen which inspired us:

And without further delays, let’s smoke some chili peppers for Chipotle salsa.

Ingredients for Chipotle Pineapple Salsa

  • 20 chili peppers – pimientos picantes
  • 2 onions – cebollas
  • 1 litre (4 cups) of water – agua
  • 3 bay leaves – laureles
  • palm sugar – azugar palma
  • 1 large can of pineapple – lata de piña
  • 2 cloves of garlic – dientes de ajo
  • 4 tablespoons of fried onion – cebolla frita
  • 2 cinnamon sticks – canela
  • sea salt – sal marina
  • ground black pepper – pimienta negra

Depending on how spicy chipotle you want, deseed all or only part of the chili peppers. Cook the peppers in a smoker on low heat until they are lightly brown (depending on your smoker and heat it takes from 45 minutes to hours).

Pour contents of the  pineapple can to a sauce pan (the juice, too!) along with the water. Bring to boil on high heat and lower the heat so the the liquid is simmering slowly. Add the smoked chili peppers, onions, sliced garlic, bay leaves, fried onions and cinnamon sticks. Leave the pot simmering without lid for about 2-3 hours.

Add some palm sugar, salt and pepper and check the taste. Do not over season, because the sauce reduces. Let the pot simmer for 2-3 more hours so that most of the liquid have evaporated and the structure of the salsa is desired. Check the taste and season, if needed.

Ingredients for Cemitas Poblanas for 4 Servings

  • 4 hamburger buns – pan cemita
  • 4 very ripe avocados – aguagates
  • Grated mozzarella cheese – queso mozzarella
  • A bunch of mint leaves – menta
  • 4 chicken breasts – pechugas de pollo
  • 1 egg – huevo
  • 1 dl (0.5 cups) flour – harina de trigo
  • 1 dl (0.5 cups) bread crumbs – pan rallado
  • olive or canola oil for frying – aceite oliva
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 1 lime – lima
  • 1 onion – cebolla

First make the hamburger buns (or use your local bakery!). Cut the buns in half. Cut the avocados in half, remove the stones and use knife to spread avocado meat on the bottom half of the pans. Put some chipotle salsa on top.

Next make your breading station for the chicken breasts. Take three plates and fill them as follows:

  1. Wheat flour seasoned with salt and ground black pepper
  2. An egg with broken yolk
  3. Bread crumbs

First dip the flattened breast in wheat flour, then in egg wash and finally in bread crumbs. Then fry it in medium high heat in olive or canola oil. Fry sliced onions at the same time. Put on paper towel to drain excess oil after frying.

Place the  chickens on the buns, put on some mozzarella cheese, onions, slice some avocado on top and season with extra virgin olive oil, lime juice and sea salt. Serve with Mexican beer such as Coronita or Sol.

¡Buen provecho!

Spicy Avocado Pasta

Spicy avocado pasta
Garnish the plate with some fresh parmesani and coriander.

This recipe was a big hit in Finland a while ago. It was originally published in Alexander and Hanna Gullichsen’s cookbook called Safkaa. The background for this dish is a true love story. Alexander made this dish for her date, Hanna. After the dinner Hanna was convinced she would marry this man. And she did.

The dish combines flavors from Mediterranean and Oriental cuisine. We have made this dish several times and every time it tastes even better. We have adjusted the recipe a bit towards oriental direction by replacing basil with coriander. It contributes a nice addition which works with chili and lime very well.

Making Pasta for 4 Servings

  • 400 g (10 ounces) all-purpose flours – harina de trigo
  • 4 eggs – huevos
  • a splash of extra virgin olive oil – aceite oliva extra virgen
  • sea salt for boiling water – sal marina

Put 1 litre of water to boil and add 3 pinches of sea salt.

Put all other ingredients to food processor and let it run slow for 4-5 minutes until the pasta dough is firm and doesn’t stick to fingers. Split the dough in 3 pieces and run through the pasta machine steps from 0 to 5 or 6 one by one.

Let the sheets rest until the avocado sauce is ready. Then cut the sheets to tagliatelle. When the avocado salsa is ready, put the tagliatelle strips to boiling water and cook about 2-3 minutes until the pasta is al dente.

 

Making Avocado Salsa

  • 4 avocados – aguagates
  • 3 cloves of garlic – dientes of ajo
  • 1 chili – pimiento picante
  • 2 limes – limas
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 2 dl (1 cup) grated parmesan cheese – parmesano
  • coriander – cilantro

Cut the avocado in half and remove the seed. Scoop the inner flesh of the avocado with spoon. You can cut the flesh in cubes before scooping it. Cut chili and cloves of garlic into small pieces and mix well with the avocados. Add lime juice and use fork to crush avocado flesh. Add salt, pepper and most of the parmesan cheese to taste.

Next, boil the pasta and mix well with the salsa. With a pinch of parmesan cheese and some coriander you can garnish the plate to look nice.

¡Buen provecho!