Ingredients
- 2 hass avocados
- 1/2 red onion, diced
- 2 tablespoon chopped cilantro
- 1 tablespoon chile chipotle puree
- 2 tablespoon ground queso fresco, anejo or cotija
- 2 tablespoon Juice of one lime
- 2 tablespoon Salt
- 2 hass avocados
- 1/2 red onion, diced
- 2 tablespoon chopped cilantro
- 1 tablespoon chile chipotle puree
- 2 tablespoon ground queso fresco, anejo or cotija
- 2 tablespoon Juice of one lime
- 2 tablespoon Salt
- 2 chix lobsters (chix are lobsters weighing between 1 and 1 1/8 pounds)
- 1 cup flour
- 3 cup eggs beaten
- 1 cup panko
- 1 cup Cooking oil
- 1 cup Salt and pepper
- 4 cup flour tortillas
- 1 cup small jicama, julienned
- 8 slice avocado
- 8 slice Pickled red onion
- 8 slice Chile de arbol salsa
- 2 hass avocados
- 1/2 red onion, diced
- 2 tablespoon chopped cilantro
- 1 tablespoon chile chipotle puree
- 2 tablespoon ground queso fresco, anejo or cotija
- 2 tablespoon Juice of one lime
- 2 tablespoon Salt
- 2 chix lobsters (chix are lobsters weighing between 1 and 1 1/8 pounds)
- 1 cup flour
- 3 cup eggs beaten
- 1 cup panko
- 1 cup Cooking oil
- 1 cup Salt and pepper
- 4 cup flour tortillas
- 1 cup small jicama, julienned
- 8 slice avocado
- 8 slice Pickled red onion
- 8 slice Chile de arbol salsa
- 1 red onion, sliced
- 1 White vinegar
- 2 hass avocados
- 1/2 red onion, diced
- 2 tablespoon chopped cilantro
- 1 tablespoon chile chipotle puree
- 2 tablespoon ground queso fresco, anejo or cotija
- 2 tablespoon Juice of one lime
- 2 tablespoon Salt
- 2 chix lobsters (chix are lobsters weighing between 1 and 1 1/8 pounds)
- 1 cup flour
- 3 cup eggs beaten
- 1 cup panko
- 1 cup Cooking oil
- 1 cup Salt and pepper
- 4 cup flour tortillas
- 1 cup small jicama, julienned
- 8 slice avocado
- 8 slice Pickled red onion
- 8 slice Chile de arbol salsa
- 1 red onion, sliced
- 1 White vinegar
- 2 plum tomatoes
- 1/2 cup toasted black sesame seeds
- 3 cup toasted chinese chillies
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon Salt and pepper
Preparation
Baking Directions:
Steal This Recipe® step-by-step InstructionsGuacamole Rojo Instructions1. In a bowl squeeze the pulp out of the ripe avocados and set aside2. In another bowl marinate the diced onion, chile chipotle puree, lime juice and a pinch of salt for 15 minutes3. Then add the cilantro and avocados to the marinating ingredients4. Mash the ingredients together5. Add salt if needed 6. Sprinkle the queso fresco on top and serve with warm tortillas or chipsRollo de Langosta Instructions1. Open the lobsters with scissors, cut the tail in half lengthwise, and remove the meat2. Open the claws as well, and remove the meat3. Spread flour over the lobster, dip it in egg, and bread the lobster meat with panko4. Place a skewer in the middle of the tail so it does not curl up5. Season the meat with salt and pepper6. In a hot oiled pan, fry the lobster until golden brown and remove7. Add more salt if needed8. Heat flour tortillas using a grill, remove sides so that it is a square9. Place jicama, avocado slices, crispy lobster and picked red onions onion in tortilla square10. Roll the tortillas and then cut the roll in 1/2 inch pieces11. Serve with Chile de Arbol Salsa on topPickled Red Onion Instructions1. Place the sliced red onions in a bowl and cover with white vinegar for 1 hour2. DrainChile de Arbol Salsa Instructions1. Pulse all ingredients together in a blender until smooth2. Add salt and pepper to taste
