The Best Guacamole Ever

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

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Chicken & Avocado Wraps

Preparation Time: 10 minutes

Serves: 4

Ingredients

• 3 tablespoon  Light Miracle Whip® or light mayonnaise
• 4 (6-inch) fajita-size whole flour tortillas*
• 12 ounces boneless, skinless chicken breast, grilled or poached and sliced
• 1 medium avocado, peeled
• 1 red bell pepper, sliced
• ¼ cup sliced red onion
• 2 cups mixed salad greens

Instructions

Spread salad dressing on tortillas. Layer chicken, avocado, red pepper, red onion, and salad greens in the center of each tortilla. Roll and fold the filled tortilla. Can garish with salsa (optional).

*These would be perfect with our BR Family Farm fresh made tortillas!  You can also use 2 12-inch tortillas and cut them in half.

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Pork Chili Verde

• 4 - 5 lbs pounds pork loin, cut into 2-inch cubes
• 1 teaspoon salt (or to taste)
• 1/2 to 1 teaspoon freshly ground black pepper
• 1/4 to 1/3 cup flour
• 1/4 cup canola oil
• 3 onions, chopped (Texas sweet onions ok)
• 2 green bell peppers roughly chopped
• 4 Hatch chilies (roasted and skinned) (must be Hatch)
• 3 jalapenos, seeded and chopped
• 3 garlic cloves chopped
• 1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 Tbsp coriander, ground stuff okay
• 2 bay leaves
• 1 bunch cilantro, chopped
• 4 cups chicken stock
• 2 avocados
• 1 pint Mexican crema (or sour cream if you must)

1. Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
2. Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
3. Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
4. Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
5. Serve over rice and top with avocado slices and crema.
6. Yield: 6 to 8 servings

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