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Recipes with dried avocado leaves

3 recipes that use dried avocado leaves, with photos, step-by-step instructions and cook times. The quickest, Enfrijoladas, takes 30 minutes. It is most often cooked with garlic, white onion and cooked black beans.

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Mole negro con pollo

Of Oaxaca's seven moles, mole negro is the one brought out for weddings, christenings and the Day of the Dead, when families cook it in huge clay pots and send guests home with containers of it. Its near-black colour comes from chillies toasted very dark and from seeds and tortilla charred on purpose, balanced by fried plantain, raisins, sesame and a little Mexican chocolate, so the sauce tastes smoky, bittersweet and deeply savoury rather than sweet. The true base is the Oaxacan chilhuacle negro, which is hard to find outside the region; this version uses a practical mix of pasilla, mulato, ancho and guajillo, which gets very close. Serve it over the poached chicken with white rice and warm corn tortillas. Oaxacan cooks often fry the sauce in pork lard; vegetable oil works just as well and keeps the dish pork-free. Chef's tip: make the sauce a day ahead; like most moles it rounds out and deepens overnight in the fridge.

210 minMexicanChicken
by KrazyBadal 0 views

Enfrijoladas

Think of enfrijoladas as enchiladas that swap chilli sauce for beans: warm tortillas dipped in a silky black-bean purée, folded into quarters and scattered with fresh cheese and raw onion. In Oaxaca they are a breakfast and supper dish, made from yesterday's pot of beans, and the purée is perfumed with toasted avocado leaves, which taste faintly of anise. Serve two or three per person with a fried egg or a spoonful of salsa. Queso fresco is often made with animal rennet; use a vegetarian feta or paneer-style fresh cheese if that matters to you. Chef's tip: keep the bean sauce loose, like double cream; it thickens on the plate and a stiff sauce tears the tortillas.

30 minMexicanVegetarianGluten free
by KrazyBadal 0 views

Tlayudas

The tlayuda is the late-night street food of Oaxaca City: a huge, thin, slightly leathery corn tortilla spread with black bean paste and asiento (unrefined pork lard), scattered with quesillo (Oaxaca string cheese) and cabbage, folded and toasted over charcoal until crisp and smoky. This vegetarian version swaps the asiento for browned butter, which gives the same toasty richness, and is topped with avocado, tomato and salsa. Real tlayudas are about 30 cm across and hard to find outside Oaxaca; use the largest corn tortillas you can get, or flour tortillas of 25 cm (then they are not gluten free). Quesillo is made with animal rennet in Oaxaca; for a vegetarian dish use low-moisture mozzarella or a string cheese made with vegetarian rennet. Chef's tip: spread the beans thinly; a thick layer makes the tortilla soggy and stops it crisping.

30 minMexicanSnacks & Starters
by KrazyBadal 0 views

Goes well with dried avocado leaves