Ingrid once said, “if I had to eat only one food for the rest of my life, it would be avocado”. I agree. I think most of us have probably made this unnecessary decision of selecting the one food item you could eat for the rest of your existence… Guacamole makes everything better and the roasted corn adds a unique and delicious flavor!
Roasted Corn Guacamole
2 Ripe Avocados
handful of cilantro
2 green onions
1/2 bag of Trader Joe’s Roasted Corn
salt & pepper
Peel and mash two avocados. Dice tomatoes, green onions and cilantro. Blend avocado with tomatoes, onion, and cilantro. Mix in roasted corn and the juice of one lime. Add salt & pepper to taste.
Prickly Pears can be quite intimidating with their tiny, almost invisible needles waiting to implant themselves into your skin. Growing up, we spent our summers in Mexico and the prickly pear (in Spanish, tuna) is one of the many foods that bring dear memories of our grandmother’s home. When they’re at their peak (usually in late July-August) we take home as many as the bag will hold. Our simple guide below on peeling the tuna will hopefully ease your fears, so that you can conquer this delicious fruit and enjoy in your own home (over the sink, dribbling down your chin as we sometimes do!).
Cut off the ends of the prickly pear and make one incision from top to bottom through the skin.
Carefully open the skin to each side and peel off in one piece.
We’re in the kitchen again! This time, we are making sweet potato and soyrizo flautas. Ingrid experimented with chicken mole (mo-lay) flautas in the past and I heard they were amazing (guess who’s the vegetarian). For this recipe, we combined sweet potato with soyrizo (can also be substituted with regular mexican chorizo) and decided to bake them. Flautas are normally deep-fried but we try to stay away from deep-frying when possible. Check out our results…they were delicious!
Sweet Potato & Soyrizo Flautas.
Preheat oven to 350. Peel and chop sweet potato into small cubes. Sauté over medium high heat until browned. Add one link of soyrizo and crumble. Add fresh, chopped cilantro to the pan. Remove filling from heat. Warm corn tortillas just enough to soften them (either in the microwave wrapped in a moist paper towel or on a griddle). Add one tablespoon of sweet potato filling onto tortilla and roll, sealing it with a toothpick. Place a cooling rack on top of baking sheet and spray with non-stick oil. Carefully line flautas on the cooling rack (seam side down) spray them with cooking oil. This will help “brown” the tortilla. Bake for 15 minutes or until crispy and serve warm.
We top our flautas with shredded cabbage and avocado for amazing flavor.