Recetario

Avodehy Recipes

Avodehy Pulp

Ingredientes:

1.- 50 g. of “Avodehy”.
2.- 150 ml. Water.

Preparation:

In a medium bowl mix 50g. of "Avodehy" with up to 150 ml. of water. mix until smooth and creamy.

Classic Guacamole

Ingredients:
1.- 50 g "Avodehy".
2. 1/2 tomato diced.
3. 1/2 onion minced.
4. 1 teaspoon finely chopped fresh cilantro.
5. 1/2 serrano chile, seeds removed, minced.
6. 1 teaspoon salt.
7. 1 teaspoon olive oil.
8. 1 teaspoon of fresh lime or lemon juice.

Preparation:
In a medium bowl mix 50g. "Avodehy" with up to 100 ml. of water, add all the ingredients together, mix until smooth and creamy. enjoy with tortilla chips, tortilla or crakers.

Avocado Dip

Ingredients:
1.- 50 g. “Avodehy”.
2.- 1 teaspoon finely chopped fresh cilantro
3.- 1/4 serrano chile, seeds removed.
4.- 1 teaspoon salt.
5.- 1/4 Bar cream cheese.
6.- 1 teaspoon mayonaise.

Preparation:
In a medium bowl mix 50g "Avodehy", with up to 100 ml. of water, add all the ingredients together, mix until smooth and creamy (in blender or food processor). Give it a taste.

Enjoy with tortilla chips, potato chips or crackers, carrot or celery sticks

Avocado Mousse

Ingredients:
1.- 50 g "Avodehy".
2.- 1/4 cup condensed milk.
3.- 1/4 cup evaporated milk.
4.- 1 tablespoon minced pecan nuts.
5.- 1/2 teaspoon unflavored gelatin.
6.- 1/4 bar cream cheese.

Preparation:
In a medium bowl mix 50g. "Avodehy" with up to 100 ml. of water, add all the ingredients together, mix until smooth and creamy. Refrigerate for an hour before serving, and enjoy!

Tequila Guacamole

Ingredients:

1. 3.5 oz. "Avodehy" Dehydrated avocado.
2. 2 oz. finely chopped white onion.
3. 2 oz. finely chopped pickled jalapeno peppers.
4. 2 oz. finely chopped pickled carrots.
5. 2 oz. tequila of your choice.
6. 2 oz. of the jalapeno peppers vinegar.
7. 1 tablespoon olive oil, Juice of 1/2 lemon, Dried oregano to taste, salt to taste.

Preparation:

Mix Jalapeno, carrot, onion, lemon juice, oregano, vinegar and tequila and marinate for one to two minutes. In a bowl, add 200ml water to dehydrated avocado and mix with a fork, add the remaining ingredients mixture and season with salt and olive oil.

Serve with tortilla chips or toast.

Avocado Drink

Ingredients:

1. Up to 1 liter of water.
2. 50g "Avodehy" .
3. 50g fresh cranberries or passion fruit .
4. 1 tablespoon sugar or other sweetener.
5. ice cubes

Preparation:

in a pitcher with up to 1 liter of water, mix 50g of "Avodehy" with one of the suggested fruit choices, add the sugar, mix in blender and add the ice cubes.

Devil Eggs

Ingredients:

1. 1.7 oz. "Avodehy" Dehydrated avocado.
2. 6 boiled eggs, shelled and halved.
3. 1 tablespoon light mayonnaise.
4. 2 teaspoons mustard.
5. 1 tablespoon white vinegar.
6. 1/2 to 1 teaspoon salt.
7. 1/2 teaspoon white pepper.
8. 1 tablespoon canned carrots and jalapenos.
9. 1 tablespoon chopped onion.

Preparation:

Remove the egg yolks and place in bowl, add avocado flakes and mash with a fork, add the mayonnaise, mustard, vinegar, salt and pepper, mix thoroughly. Add the carrots, jalapenos and onion, mix gently. Fill the cooked egg whites with the mixture, garnish with chopped cilantro if desired.

Tacos with Avocado

Ingredients:

1. 3.5 oz. "Avodehy" Dehydrated avocado.
2. 1 1/2 pounds flank steak.
3. 1 1/2 teaspoons salt.
4. 4 tablespoons fresh lemon juice, divided.
5. 3 tablespoons vegetable oil, divided.
6. 1/4 cup finely chopped red onion.
7. 1/4 cup chopped fresh cilantro.
8. 1 fresh jalapeno pepper, seeded and finely chopped.
9. 12 wheat or corn tortillas, warmed

Preparation:

Mix 3 tablespoons of lemon juice and oil in a large zip plastic bag. Add meat, close the bag and marinate for 15-30 minutes. Meanwhile, make the guacamole: pour the avocado flakes in a medium bowl, add 2 parts water and remaining lemon juice tablespoon, 1 teaspoon salt, red onion, cilantro and jalapeno and mix, cover and refrigerate. Heat the grill to maximum temperature. Grill meat until medium-rare, about 2 minutes per side. Serve on tortillas with guacamole.

Flank Steak with Avocado ‘torta’

Ingredients:

1. 1.7 oz. "Avodehy" Dehydrated avocado.
2. 1 tablespoon lemon juice.
3. 1/2 teaspoon salt.
4. 1 pinch red pepper.
5. 1/2 teaspoon cumin.
6. 1 pound beef flank steak.
7. 1 Italian bread (12-14 inches) or 4 buns.
8. 1 cup shredded lettuce.
9. 1 large ripe tomato, thinly sliced.

Preparation:

Preheat grill. Pour the dehydrated avocado in a small bowl. Add water. Mash avocado with a fork, add the lemon juice, 1/4 teaspoon salt and mix everything together. In a small bowl, combine the cumin, chili powder and the remaining 1/4 teaspoon salt. Spread this seasoning on both sides of the meat mixture, place the meat on a rack on the grill. Cook meat at a distance of 2-3 inches from heat source until desired doneness. Slice the meat.

Slice bread in half, lengthwise. Spread avocado mixture, place a layer of green lettuce, tomato and sliced meat on one side of the bread, cover with the other half.