tyle, immediately.
*For the Guacamole: In a small mixing bowl
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
ortar and pestle or in Mexican stone molcajete.
Add this
I like to place some guacamole on top, then top with
or 5 mins. Add the Mexican seasoning and season to taste
GET all ingredients needed for recipe and place in work station
or 1 min. Add the Mexican spices and season to taste
FOR THE GUACAMOLE: Keep the vegetables a little
r plastic wrap and refrigerate guacamole until ready to serve.
Spread each layer, one on top of the next, on a large serving plate or glass pan.
1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.
enerous spoon of each the guacamole, salsa & sour cream & finish with
our favorite tortilla chips and Mexican foods!
SNAP your fingers
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
Brown the ground round in skillet. Chop cheese into cubes. Spray large crock-pot with oil. Add ground round, sauces and black beans. Stir. Cook on low all day. Serve with tortilla chips, black olives, sour cream and guacamole. Add your own toppings. Makes 50 servings, but you can reduce recipe as needed.
eat is cooking, prepare the guacamole, scoop it into a serving
Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
Layer 2: spread guacamole.
Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
Layer 4: mix cheeses, then sprinkle half.
Layer 5: pour picante sauce (or salsa).
Layer 6: sprinkle green onions.
Layer 7: sprinkle remaining cheese across top.
Cover and place in refrigerator until ready to serve.
Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
Fry the spring onions and chili in 1 tbsp oil for 4 minutes. Fold into polenta mixture with the fish and cilantro. Shape the mixture into 8 patties and coat in breadcrumbs, pressing firmly.
Pan fry the cakes in batches for 6 minutes, turning once, until golden and crisp. Drain well and serve warm with the guacamole and salad.
Heat a grill pan on medium-high heat. Brush with 1 tbsp of the oil. Grill chicken for 10-15 mins, turning once, until cooked through. Remove from pan; keep warm.
Brush ciabatta slices with remaining 2 tbsp oil. Cook on the cleaned grill pan for 1-2 mins each side until crisp.
Slice chicken. Top the warm ciabatta slices with guacamole, salsa and chicken. Garnish with cilantro.
ajas, pico de gallo and guacamole.