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updated 9/28/2005 2:16:59 AM ET 2005-09-28T06:16:59

Recipe: Guacamole Maya

Ingredients
  • 2 fully ripened Hass avocados
  • 1 cup peeled, seeded, and diced tomatoes
  • 1/4 cup chopped onion
  • 1-1/2 tablespoons chopped cilantro
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Preparation

Halve, pit, and peel avocados. In a medium bowl, combine avocados, tomatoes, onion, cilantro, lemon juice, salt, and pepper; mix gently. Guacamole is best when it is served immediately.

Serving

Serve with cut up vegetables such as peppers, jicama, celery, and chips, if desired.

Serving Size

Makes about 3 cups

Recipe: Tostadas de Cangrejo

Ingredients
  • For the tostada
  • 1/2 pound cooked lump crabmeat
  • 1 serrano pepper, finely chopped
  • 1 small shallot, minced
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons freshly squeezed lime juice
  • Salt to taste
  • Black pepper to taste
  • 1 avocado, thinly sliced
  • 1/2 cup shredded lettuce
  • 8 tortillas, cut in small circles and deep fried
  • For the black bean puree
  • 1/2 cup chopped bacon
  • 1 tablespoon lard or solid vegetable shortening
  • 1 cup white Spanish onion, chopped
  • 1 cup epazote leaves or 1/4 cup dried epazote
  • 16 cups (1 gallon) chicken stock or water
  • 1/2 pound dried black beans
  • Salt to taste
  • Pepper to taste
Preparation

Directions for the black bean puree
In a large pot, heat the bacon and lard until the lard is melted and the bacon begins to render a little fat. Add the chopped onion and epazote leaves, if using, and sauté until the onion is softened, 10 to 15 minutes. Carefully add the stock. Cover and bring to a boil. Add the beans. Lower the heat and simmer, covered, until the beans are very tender, about 2 hours. The beans should be soupy — you should have about 13 cups liquid. Season with salt and pepper.

In a blender or food processor, puree the black beans, adding the black bean cooking liquid, water or chicken broth as needed for desired consistency. A good proportion is 1/3 cup liquid to 1 cup cooked beans. Store, tightly covered, in the refrigerator for up to 3 days.

Directions for the tostada
Place crabmeat in a small bowl and season with all the ingredients. Place the mixture on top of each tostada, and garnish with a slice of avocado.

Serving Size

Makes 4 servings

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