07/18/12

California Avocado Guacamole Tarts

California Avocado Guacamole Tarts

Serves 8

Border Guacamole

3 ripe California avocados, halved, seeded, peeled, and quartered
1/4 cup chopped fresh cilantro
1/2 medium red onion, diced
2 jalapeño peppers, stemmed, seeded, and finely diced
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
Freshly ground black pepper, to taste

Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary. Serve immediately.

Guacamole Tarts

32 cherry or grape tomatoes
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
4 (12-inch) flour tortillas
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon achiote paste
2 teaspoon paprika
1/2 teaspoon ancho chile powder (optional)
1 pinch cayenne pepper, to taste
1 teaspoon salt
1 cup shredded green cabbage
1/4 cup sour cream
1 lemon, juiced
Salt, to taste
Freshly ground black pepper, to taste
1 cup California Avocado Guacamole (see make-ahead recipe above)
8 strips bacon, fried until very crispy and crumbled into bits
1/4 cup crumbled cotija cheese

Preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature.

Meanwhile, using a round cookie cutter, about 4 1/2-inches in diameter, cut tortillas into circles. In a small mixing bowl, combine olive oil, lime juice, achiote paste, paprika, chile powder, cayenne and salt. Brush both sides of each tortilla circle with chile-lime mixture. To create tart shells, turn a muffin tin upside down and lay the tortilla circles over the tops of the muffin cups. Bake for 1 minute at 350°F to warm and soften tortillas, and then place a second muffin tin over the top of the tortillas to create a tart shell mold. Bake for 5 minutes to set tart shape, remove second muffin tin and continue to bake until crisp and lightly golden, about 5 minutes more. Remove from oven and cool finished tart shells to room temperature before serving.

In a small mixing bowl, combine cabbage, sour cream, lemon juice, and salt and pepper, to taste.

To assemble tarts, spread a spoonful of cabbage mixture into bottom of tart shells. Place 2 tomatoes in each tart and press down lightly to flatten over cabbage mixture. Top with a two spoonfuls of guacamole. Add a generous sprinkle of crispy bacon bits and two more tomatoes, unflattened this time. Finish with a touch of cotija cheese and serve immediately.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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