Friday, July 6, 2012

Avocados from Mexico: Recipes from Avocado Lovers' Promotion

Recipes from Avocado Lovers' Promotion

The folks at Avocados From Mexico have just launched a new recipes section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.
Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avodao love with with other foodies like you.
So, join the AVO-LICIOUS fun by sharing your avocado recipes and trying out others recipes using Avocados from Mexico, the world's finest!!! Here is one of my favorite recipes using the amazing avocado...

Caribbean Braised Beef Short Rib Tacos

Serves: 4-8
Prep: 20 minutes
Cook: 1 hour

2 lbs. boneless beef short ribs, at room temperature
2 T. unsalted butter
½ red onion, finely chopped
2 cloves garlic, minced
3 c. canned tomato, pureed
1 ½ T. apple cider vinegar
1 T. Worcestershire
2 T. brown sugar
1 key lime, zest and juice
1/8 t. cinnamon
1 pinch ground clove
1 pinch nutmeg
1 t. red pepper flake
12 flour tortillas
3 c. purple cabbage, shredded
4 Avocados from Mexico, pitted and sliced
1 c. cilantro, minced

½ c. sour cream, garnish (optional)

Melt butter in a large Dutch oven over medium high heat and add short ribs. Cook until golden, about 5 to 7 minutes per side. Remove and set aside.

To same pot add onion and garlic and cook 1 to 2 minutes, being careful not to burn garlic. Pour in remaining ingredients scraping bits from bottom.

Return short rib to sauce and cover. Reduce heat to low and simmer until meat falls apart about 40 minutes. Assemble tacos by layering meat, slaw, avocado and cilantro.
Another Mexican-inspired recipe using the awesome avocado...

Southwest Soyrizo Double Potato Soup

Serves: 4
Prep: 15 minutes
Cook: 45 minutes

1 T. olive oil
12 oz. soyrizo, or chorizo
1 medium onion, chopped
4 carrots, peeled and sliced thin
6 c. chicken broth
2 cloves garlic, minced
1 dried guajillo pepper, reconstituted and minced
1 t. dried Mexican oregano
2 sweet potatoes, peeled and diced
2 Yukon gold potatoes, peeled and diced
3 Roma tomatoes, diced
2 T. cilantro, minced, plus 4 sprigs for garnish
1/4 c. sour cream
1 Avocado from Mexico, pitted and diced or sliced
1 Clementine orange, cut in 1/4

Heat oil over medium high in a large sauce pot and add soyrizo. Cook until lightly browned about 8 to 10 minutes. Using a slotted spoon scoop soyrizo into a bowl and set aside.

To same pot add onion and cook 3 to 5 minutes stirring often. Add carrots and cook another 5 minutes. Deglaze pot with broth scraping bottom of pan clean. Stir in garlic, dried oregano, Marx Foods guajillo pepper, potatoes and tomatoes. Bring to a boil, reduce heat to low and simmer about 20 to 25 minutes for potatoes to cook and flavors to meld.

Before serving stir in minced cilantro and browned soyrizo. Garnish each portion with 1 tablespoon of sour cream, 1/4 of an avocado, a squeeze of 1/4 of a Clementine across soup and top with a sprig of cilantro.

This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.


  1. This recipe is fantastic and different taste of Mexican recipe. Mexican recipes are most popular and excellent dishes.

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