Avocado Pico de Gallo
1 large firm, but ripe Calavo Avocado, halved and pitted
¼ cup tomato, diced
3 tbsp onion, minced
2–3 tsp Jalapeño pepper, minced
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
¼ tsp garlic salt, or to taste
Tamales
1½ cups masa harina (corn flour)
1 cup reduced-sodium chicken or vegetable broth, plus additional if needed
¾ cup Pepper Jack cheese, coarsely shredded
3½ tbsp butter, softened and divided
¾ tbsp baking powder
1½ tsp chili lime seasoning blend
⅓ cup corn kernels (canned, frozen, or fresh)
Topping
Dollop of AvoCrema® Avocado and Sour Cream
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4
1 To prepare pico de gallo, lightly stir together tomato, onion, Jalapeño, cilantro, lime juice, and salt in a medium bowl. Cut the avocado into 4 wedges and peel away the skin. Carefully cut into small cubes, then lightly stir into the tomato mixture and set aside.
2 To prepare tamales, stir together masa, baking powder, and seasoning in a medium bowl. Stir in broth and 2 tablespoons butter and mix with a fork to make a soft dough, adding a little more broth if needed. Stir in cheese and corn, then shape into 4 (½" thick) patties. Melt remaining butter in a large nonstick skillet set over medium heat. Add tamales and cook for 5 minutes on each side or until golden brown.
3 Spread a large dollop of AvoCrema® onto each plate before topping with a masa cake. Serve immediately with Avocado Pico de Gallo. Enjoy!
To learn more about Calavo, visit calavo.com
To learn more about AvoCrema®, visit avofresco.fun
