Guacamole Con Chile Recipes

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Steps:

• Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.
• Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

Steps:

• Mash avocados in a bowl until creamy.
• Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

Steps:

• Drain and rinse the soaked beans, and place in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until beans are tender, about 1 1/2 hours. (You can prepare beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
• Heat 2 tablespoons oil in a 12-inch cast-iron skillet over medium heat; add tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes. Cover pan, reduce heat to medium-low, and continue to cook, turning, until tomatoes have softened, 7 to 8 minutes more. Transfer to a large bowl. When cool enough to handle, peel and core tomatoes. Place tomato flesh in a clean bowl, and reserve.
• While tomatoes cool, place two-thirds of onion quarters in same skillet with 2 tablespoons oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool. Repeat with garlic cloves, remaining onion, and another tablespoon oil. When cool enough to handle, peel garlic and onion, cutting off and discarding roots and peels and adding flesh to bowl with tomato. Transfer vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.
• Tear the chiles in half, and discard stems and seeds. In the same skillet over medium heat, toast chiles in remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender. Bring broth and water to a boil, pour over chiles, and let stand until chiles are pliable, about 5 minutes. Puree chiles and broth, and stir into tomato mixture.
• In a 7-quart Dutch oven over medium heat, cook one-third of meat, breaking it up with a spoon and stirring occasionally until nicely browned, about 8 minutes. While meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir tomato mixture into meat in Dutch oven. Brown remaining beef in same skillet; add to Dutch oven. Drain cooked beans; add them to pot with salt.
• Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until heat is tender and sauce is thick, about 1 1/2 hours. Stir in chocolate, and season with the pepper. Serve with guacamole.