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Celebrate Cinco de Mayo with What's Gaby Cooking?

In prep for your Cinco de Mayo celebrations, we asked chef Gaby Dalkin of What's Gaby Cooking? to share some of her favorite avocado-based party recipes! Simple, easy and delicious! 
TOMATILLO AVOCADO SALSA 
Ingredients:
- 6 medium Tomatillos
- 2 avocados seeds and skin removed
- zest and juice of 1 lime
- 2 cloves garlic 
- 1 teaspoon salt 
- 1 teaspoon pepper
- 1 teaspoon honey 
- 1/2 jalapeño seeds removed
- 1/4 cup cilantro
- 1/4 cup white onion diced
Instructions:
1. Preheat oven to 450 degrees. Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan. Roast for 20 minutes until they are tender.
2. Remove and set aside to cool. Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy.

Ingredients:

- 1 package Small Old El Paso Flour Tortillas
- 2 cups carne asada (recipe here)
- 1 recipe queso (recipe here)
- 4 ounces Monterey jack cheese freshly grated

Toppings:

- 1 recipe Pico de Gallo
- 1 recipe Guacamole
- Chopped Cilantro
- Sliced Jalapeno

Instructions:

FOR THE TORTILLAS - 
1. Cut the tortillas into 6 triangles each. Add about 1 cup of grapeseed or vegetable oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are golden and crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt and repeat for the remaining tortilla wedges.
FOR THE QUESO - 
1. Heat a small saucepan over medium heat and add butter. Add in the garlic, then stir in the flour to create a roux. Cook for 1 to 2 minutes until the roux is golden, stirring often. Slowly add in the milk while stirring. Stir for a few minutes until it thickens slightly. Add in the grated cheese, one a handful at a time, stirring after each addition until melted.
FOR THE CARNE ASADA -
1. Place the flank steak in a large baking dish and cover with the marinade for 4-5 hours. Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing. Chop for the nachos.
2. Using 1 regular sized cast iron skillet, layer a handful of the tortilla chips and top them with the carne asada and shredded Monterey jack. Stick the skillet into a 350 degree oven to melt the cheese. Once melted, remove and drizzle with the queso. Then, sprinkle with the pico de gallo, guacamole, cilantro, jalapeños.

Mark your calendars for Gaby's next cookbook, Take It Easy! Preorder now, officially available September 27th, 2022. 

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