“A guacamole station, hand hacked!
Just the way you like it!”
Fresh lime wedges
Fire Roasted Corn
Fresh Mango, diced
Fresh Pineapple, diced
Purple onion, diced
Tri-colored peppers, diced
Black beans, drained and rinsed
Assorted Tortilla Chips:
White Corn, Blue Corn, Black Bean, Sweet Potato, …etc
Iced Creamy Coconut Limemade*
Barbacoa Taquitos with Juanita’s Olvera Street Green Sauce, recipe to follow.
Chili Lime Spiced Watermelon Wedges*
Horchata Shaved Ice with Cinnamon Whipped Cream, recipe to follow
Dulce de Leche Dessert Nachos*
*recipes on http://www.greattastebuds.wordpress.com
Juanita’s Green Sauce:
1 1/2 large Avocados
3 cans Herdez salsa verde
1 bunch cilantro, stems mostly removed and parsley chopped
3-4 serrano peppers, seeds removed. Wear gloves!!!
1 can chicken broth
This recipe is all about blending. So blend, and then blend some more!
Pour salsa verde into a blender, add cilantro and blend well. Add avocados and blend well. Add serrano peppers and blend super well.
Place a fine strainer over a large saucepan, and pour sauce mixture through it using a spatula to press through. When finished you should have a very smooth sauce in your pan. Add chicken broth and cook on medium heat until it is heated through, about 5 minutes. Pour into glass container to store. I use large mason jars.
Recipe courtesy of Juanita’s, Olivera Street Los Angelos
Cooked shredded beef, barbacoa, or pulled pork.
Heat abut ½ inch of oil in a large skillet. The oil needs to be hot, about 350 degrees.
While the oil is heating, warm the tortillas in the microwave or regular oven to get them soft. Place between two towels to keep them warm.
Put a small amount of meat into the center of the tortilla and roll it up nice and firm. Use a toothpick to keep it rolled up.
Place the taquitos close together in the oil with the folded side down and cook on each side until they just start to turn a golden color. Cook them in two or three batches.
Remove from the oil and drain on paper towels.
Serve with Juanita’s Green Sauce
Recipes adapted by Amy Richardson
Horchata Shaved Ice with Cinnamon Whipped Cream
Horchata, store bought
Ice cube tray, or 9×13 baking pan
Cinnamon Whipped Cream:
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon
Whip together all ingredients until soft peaks.
Pour ice into ice cube tray or pan and freeze completely.
Shave ice with snow cone maker or if use pan method scrape with fork.
Serve immediately with Cinnamon Whipped Cream.
Recipe by Amy Richardson
Available online: Amazon, Williams Sonoma, Sur la Table