Ancho Paint For The Mighty Cone
From
twill10
9 years ago
Ingredients
- Ancho Puree shopping list
- •6 each dry ancho chilies, seeded shopping list
- •2 cups warm water shopping list
- Spicy Ancho Paint shopping list
- •1 cup mayonnaise shopping list
- •1/2 cup ancho puree shopping list
- •3 each cloves garlic, chopped shopping list
- •1/4 cup shallots, chopped shopping list
- •2 each jalapeños, seeded and diced shopping list
- •1/4 cup fresh lime juice shopping list
- •1/4 cup honey shopping list
- Instructions: shopping list
- Mango Jalapeño Sauce Preparation shopping list
- 1.Combine mangoes, sugar, vinegar, garlic and red onion in a sauce pan and bring to a boil. Simmer for 10 minutes. shopping list
- 2.Add jalapeños and salt. Refrigerate. shopping list
- Mango Jalapeño Slaw Preparation shopping list
- 1.Mix together the Mango Jalapeño Sauce, lime juice and mayonnaise. Add the cabbage and carrot and mix together. The slaw will be very wet. shopping list
- Crunchy breading Preparation shopping list
- 1.Place all ingredients in food processor and pulse until combined, keeping the breading coarse, not overly fine. shopping list
- Ancho Puree Preparation shopping list
- 1.Soak the chiles in warm water for 30 minutes or until soft. Puree the chiles with a little bit of the soaking water. shopping list
- Spicy Ancho Paint Preparation shopping list
- 1.Place all of the ingredients in the blender and puree until smooth. shopping list
- 2.Pass the sauce through a wire sieve to remove all lumps. shopping list
- 3.Store in a squirt bottle and refrigerate. shopping list
- Per order shopping list
- 1.Set up a breading station with the flour, egg wash and breading. shopping list
- 2.Coat avocado lightly with flour, then dip into egg wash and lightly press into the breading. shopping list
- 3.Deep fry to golden brown. Slice the wedge lengthwise to make 3 pieces. shopping list
- 4.Fold tortilla into a cone, folding up the bottom so the juices do not leak and place in a paper cone. shopping list
- 5.Fill with 1/2 cup Mango Jalapeno Slaw. shopping list
- 6.Fill cone with the sliced fried avocado quarter. Then squirt on 1 tsp. Spicy Ancho Paint. shopping list
- *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. shopping list
- Category: Appetizer shopping list
How to make it
- Instructions:
- Mango Jalapeño Sauce Preparation
- 1.Combine mangoes, sugar, vinegar, garlic and red onion in a sauce pan and bring to a boil. Simmer for 10 minutes.
- 2.Add jalapeños and salt. Refrigerate.
- Mango Jalapeño Slaw Preparation
- 1.Mix together the Mango Jalapeño Sauce, lime juice and mayonnaise. Add the cabbage and carrot and mix together. The slaw will be very wet.
- Crunchy Breading Preparation
- 1.Place all ingredients in food processor and pulse until combined, keeping the breading coarse, not overly fine.
- Ancho Puree Preparation
- 1.Soak the chiles in warm water for 30 minutes or until soft. Puree the chiles with a little bit of the soaking water.
- Spicy Ancho Paint Preparation
- 1.Place all of the ingredients in the blender and puree until smooth.
- 2.Pass the sauce through a wire sieve to remove all lumps.
- 3.Store in a squirt bottle and refrigerate.
- Per order
- 1.Set up a breading station with the flour, egg wash and breading.
- 2.Coat avocado lightly with flour, then dip into egg wash and lightly press into the breading.
- 3.Deep fry to golden brown. Slice the wedge lengthwise to make 3 pieces.
- 4.Fold tortilla into a cone, folding up the bottom so the juices do not leak and place in a paper cone.
- 5.Fill with 1/2 cup Mango Jalapeno Slaw.
- 6.Fill cone with the sliced fried avocado quarter. Then squirt on 1 tsp. Spicy Ancho Paint.
- *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.
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