Recipe by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Recipe Provided By the California Avocado Commission
http://www.californiaavocado.com
Makes 8 servings
The California Avocado Guacamole
3 ripe Fresh California Avocados*, halved, seeded, peeled and quartered
¼ cup chopped fresh cilantro
½ medium red onion, diced
2 jalapeño peppers, stemmed, seeded and finely diced
2 Tbsp. freshly squeezed lime juice
1 tsp. salt
Freshly ground black pepper, to taste
Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.
Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary.
The California Avocado Guacamole Tarts
32 cherry or grape tomatoes
¼ cup extra virgin olive oil
1 tsp. dried oregano
Salt, to taste
Freshly ground black pepper, to taste
4 (12-inch) flour tortillas
¼ cup extra virgin olive oil
2 Tbsp. freshly squeezed lime juice
1 tsp. achiote paste
1 tsp. paprika
½ tsp. ancho chile powder (optional)
1 pinch cayenne pepper, to taste
1 tsp. salt
1 cup shredded green cabbage
¼ cup sour cream
1 lemon, juiced
Salt, to taste
Freshly ground black pepper, to taste
1 cup California Avocado Guacamole (see make-ahead recipe above)
8 strips bacon, fried until very crispy and crumbled into bits
¼ cup crumbled cotija cheese
Preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature.
Meanwhile, using a round cookie cutter, about 4 1/2-inches in diameter, cut tortillas into circles.
In a small mixing bowl, combine olive oil, lime juice, achiote paste, paprika, chile powder, cayenne and salt. Brush both sides of each tortilla circle with chile-lime mixture.
To create tart shells, turn a muffin tin upside down and lay the tortilla circles over the tops of the muffin cups. Bake for 1 minute at 350°F to warm and soften tortillas, and then place a second muffin tin over the top of the tortillas to create a tart shell mold.
Bake for 5 minutes to set tart shape, remove second muffin tin and continue to bake until crisp and lightly golden, about 5 minutes more. Remove from oven and cool finished tart shells to room temperature before serving.
In a small mixing bowl, combine cabbage, sour cream, lemon juice, and salt and pepper, to taste.
To assemble tarts, spread a spoonful of cabbage mixture into bottom of tart shells. Place 2 tomatoes in each tart and press down lightly to flatten over cabbage mixture. Top with a two spoonfuls of guacamole. Add a generous sprinkle of crispy bacon bits and two more tomatoes, unflattened this time. Finish with a touch of cotija cheese and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Note: To recalculate ingredients based on the number of servings you wish to prepare, visit http://www.californiaavocado.com/recipe-details/view/31509/california-avocado-guacamole-tarts