Recipe: Matador Guacamole | KCET
Recipe: Matador Guacamole
This recipe was originally published on patijinch.com.
Guacamole con Chiles Toreados
- 2 jalapeño chiles
- 4 scallions
- 1/4 cup soy sauce
- 1/4 cup freshly squeezed lime juice
- 3 ripe avocados, halved, meat scooped out and diced
- 2 tablespoons chopped cilantro leaves
Char the jalapeños and scallions on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler.
Once nicely softened and charred, slice the jalapeños and scallions and place in a medium bowl with the soy sauce and lime juice. Stir and let marinate for at least 10 minutes, this makes for matador chiles or chiles toreados.
In a medium bowl or in a molcajete, mash the avocados. Mix in the matador chiles, scallions, 1/4 cup of the soy and lime mixture (reserve the remaining 1/4 cup for the milanesa torta if making), and the cilantro.
Teachers and parents everywhere are trying to make distance learning work, but early education poses some unique challenges, from short attention spans to concerns about too much screen time. We talked to parents and teachers about how it's going so far.
Los Angeles County coronavirus cases surged past the 4,000 mark today, while health officials reported another 13 deaths and warned residents that wearing a mask -- while beneficial -- doesn't alleviate the need to stay home as much as possible.
Responding to the unprecedented shift to remote learning and other challenges to education caused by the COVID-19 outbreak, the University of California is temporarily suspending its core admissions requirements for students seeking to enroll.
As of this week, about one in three American households have completed the census. L.A. County is close behind but when we zoom in, we see a different picture.
- 1 of 256
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›