Fried Avocado Tacos With Hatch Chile Verde

servings: 2-3
Prep Time: 15 Min
Cook Time: 45 Min

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Ingredients

  • 1 lb tomatillos, husked and rinsed
  • 3 Hatch green chiles
  • 4 cloves of garlic
  • 1 yellow onion, cut into 8 chunks
  • 1 tbsp cumin powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 avocados
  • 1/2 cup flour
  • 3 egg whites and yolks, separated
  • 1 cup Queso Fresco, crumbled
  • 6 corn tortillas
  • 1/2 cup corn oil
  • 2-3 turns of olive oil
  • 1 bunch of cilantro
  • Salt and pepper

Preparation

Preheat oven to 350. Place tomatillos, chiles, garlic, and onion on a baking sheet. Cover everything with a couple of turns of olive oil, salt, and pepper and toss well to ensure all veggies are evenly coated. Roast the veggies in the oven for 20 minutes; turn up the oven to broil and roast for 5 minutes, until everything gets a nice, golden char.

Remove the chiles from the mixture, and put the tomatillos, garlic, onion, and all of the pan juices into a food processor. Place the chiles in a bowl, cover with plastic wrap and let sit for 10 minutes. Once cool, peel and seed the chiles. While the chiles sit, add the cilantro, cumin, garlic, onion powder, salt, and pepper in the food processor. Blend everything for a couple minutes, then let sit at room temp to cool a bit. This sauce can be made a day ahead of time; the longer the ingredients sit together, the more flavorful the sauce will be.

Cut the avocados in half, remove the pits, and slice each half into 4 pieces. Place the avocado slices on a plate, sprinkle with salt and pepper, and lightly dust with flour. Make sure each slice is covered with flour. Take the avocado slices and put them in the freezer to cool for 30 minutes.

While avocado is cooling, whisk the egg whites in a bowl until light and fluffy; get as much air into them as you can. Once the egg whites are fluffy, add the egg yolks and whisk a minute or 2 more. Heat the corn oil in a medium pan over medium-high heat. Once the oil is hot, dip the avocado slices in the whisked eggs and fry them in the pan. Cook for about two minutes per side, until golden brown. Don't add too many avocado slices to the pan because it will lower the temperature of the oil.

Put the cooked avocado on a paper towel to cool and immediately sprinkle with a bit of salt. Wrap the tortillas in a moist paper towel and heat in the microwave. Take the fried avocado, Hatch chile verde, queso fresco, and tortillas to the table and enjoy.

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