Monday, May 3, 2010

Avocado Relleno Recipe {Aguacates Rellenos}



{print this recipe}

source: inspired by my favorite dish at a local {now closed} Mexican restaurant, beef filling recipe from Mangio da Sola

INGREDIENTS
3 avocados, halved, peeled and pitted at room temperature
2 cans black beans, warmed
3 slices sharp cheddar cheese
prepared salsa fresca
2oz. cotija cheese, crumbled

2 Tablespoons extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 cup beef broth
2 Tablespoons tomato paste
1-2 chipotle chile peppers in adobo sauce
1/2 large sweet onion, diced
4 cloves garlic, minced

I've never purchased Cotija cheese before and wasn't sure what I was looking for:

DIRECTIONS
Cook beef in your slow cooker:
  1. Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.
  2. Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do not move the meat while it cooks for 2-3 minutes on each side.
  3. Remove the beef from the skillet, and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef broth to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle or adobo sauce, and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
  4. Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Remove the beef from the slow cooker, and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Assemble the Avocado Relleno:

Makes 3 servings.
  1. Scoop black beans onto plate. Place 2 halves of the avocado on top of beans. Lay one slice of cheddar cheese onto avocado. Microwave for 10-20 seconds to slightly melt the cheese (or skip this step!).
  2. Scoop beef onto cheese and avocado, then top with salsa fresca and cotija cheese!



Avocado Relleno simply means 'stuffed avocado'.  It's a spin on the traditional chile relleno.  I discovered this dish at one of my favorite Mexican restaurants and I was hooked.  I mean, I love avocado but this dish was incredible.  The best use of an avocado that I could have ever imagined.  It was all I would order when I went to this restaurant.  Then one day a few years ago my husband and I hopped in the car to go out for avocado rellenos and the restaurant was closed.  Just out of the blue, no notice - they had been hit hard by the recession and unfortunately I didn't get one last avocado relleno.

I have been thinking about avocado rellenos since that day and finally decided it was time to make my own.  I knew I would never know their recipe for the meat (I always ordered shredded chicken on top of mine) so I set out to find the best shredded meat recipe I could find.  This one was great - I will make it again but I will also keep looking for the best meat filling for my avocado relleno.

For the most part, the rest of this dish is just as the restaurant prepared it.  They did layer roasted poblano peppers between the avocado and the meat which I have chosen to leave off my relleno.

This dish can be made with your favorite chicken, beef, pork or seafood (shredded, cubed, etc.). I would love to know what meat recipe you used! Please be sure to leave a comment on this blog post with a link to your favorite recipe that you used!



2 comments:

dale311 said...

I love avocados! This sounds so good...and such a surprisingly light and refreshing way to enjoy Mexican food. Definitely look forward to testing this recipe.

Wendy said...

I'm looking forward to your mom fixing this for us when she's here. It sounds so good! For a good meat recipe you might try the meat from the chimichangas in our cookbook. It's really good!