Toloache Guacamole Con Calabaza Recipes
CALABACITA CON PUERCO (PORK WITH SQUASH)
Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.
Provided by Jenny Crocker
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h28m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
- Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g
GUACAMOLE CON FRUTAS
Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.
Provided by Sam Sifton
Categories quick, weekday, dips and spreads, appetizer
Time 10m
Yield About 1 1/2 cups (4 servings)
Number Of Ingredients 10
Steps:
- In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
- Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 5 grams
POLLO CON CALABAZA
Make and share this Pollo Con Calabaza recipe from Food.com.
Provided by bsimm78
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and cut off ends of squash, peel and cut into cubes.
- Measure out spices -- add a little water and put aside.
- Brown chicken in oil, add salt, cover and simmer for 15 to 20 minutes.
- Add squash cubes, spices and diced tomato.
- Cover and simmer for 30 to 40 minutes stirring occasionally.
- Add drained corn.
- Mix the 1 TBS flour with 1/3 cup water to make a paste -- add to pot to thicken.
- Enjoy.
Nutrition Facts : Calories 450.9, Fat 27.7, SaturatedFat 7.3, Cholesterol 116.5, Sodium 1517.8, Carbohydrate 20.9, Fiber 3.3, Sugar 4.5, Protein 31.7
TOLOACHE GUACAMOLE CON CALABAZA
Make and share this Toloache Guacamole Con Calabaza recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Remove the stems from the pumpkins, cut a 1-inch hole around their top and scoop out the seeds. Pour one tablespoon of oil into each pumpkin cavity, season well with salt, then place each pumpkin upright on a sheet pan and roast for 25 minutes, or until the flesh is tender.
- Let cool completely, then carefully scrape out the flesh, leaving the pumpkin shells intact to be used as serving vessels.
- Scoop the flesh of the avocados out of the rind and into a bowl. Mash the avocados with a fork, making sure to leave plenty of chunks. Mix in the remaining ingredients plus the cooled, cooked pumpkin and salt.
- Fill pumpkin shells with guacamole and serve with corn tortillas chips.
Nutrition Facts : Calories 181.5, Fat 10.8, SaturatedFat 1.6, Sodium 8.2, Carbohydrate 22.8, Fiber 6.2, Sugar 4.7, Protein 3.8
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