Aguacates rellenos

Yield: 6 Servings

Measure Ingredient
1 pounds Fresh medium shrimp
¼ medium Onion
1 Lime; halved
Salt
½ cup Olive oil
½ cup Lime juice
1 tablespoon Dry white wine
2 Cloves garlic; mashed
1 small Onion; thinly sliced
2 Fresh or canned Jalapeno chiles; cut into thin strips
1 Tomato; chopped (up to)
10 Green olives stuffed with pimento; chopped
Fresh ground black pepper
Sugar (optional)
2 teaspoons Chopped cilantro (up to)
4 larges Avocados
Finely chopped cilantro for garnish
Lettuce leaves
2 Egg yolks
3 Cloves garlic; mashed to a paste
½ cup Olive oil
2 teaspoons Each lime juice and white wine

MAYONESA DE AJO

Rinse the chicken pieces and pat completely dry with paper toweling.

Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot suitable for table service, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard. Add to the hot oil the chicken, pork, and ham. Cook until browned evenly, about 10 minutes. Remove the chicken and set aside. To the pork and ham, add the chopped onion, bell pepper, and garlic. Saute until the onion is translucent and the pepper soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the saffron water, the white wine, and the boiling water. Add salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.

Rinse the chicken pieces and pat completely dry with paper toweling.

Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot suitable for table service, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard. Add to the hot oil the chicken, pork, and ham. Cook until browned evenly, about 10 minutes. Remove the chicken and set aside. To the pork and ham, add the chopped onion, bell pepper, and garlic. Saute until the onion is translucent and the pepper soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the saffron water, the white wine, and the boiling water. Add salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.

CASA GRANDE

E. 200TH SOUTH, SALT LAKE CITY

WINE: J. LOHR CHENIN BLANC, 1983 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes