This is a sponsored post by Avocados From Mexico. All opinions are my own. Thank you for supporting the brands that make this blog possible.
If you ask anyone in my family, they will confirm that I keep a refrigerator drawer stocked-full of Avocados From Mexico. On a daily basis, avocados accompany my sunny side ups, coffee, and the tostadas I use to scoop it up with.
Because avocados are a good fat and contain no cholesterol, I’ve been incorporating it into my other meals. For my sandwiches or wraps, I use a thin layer of mashed avocado instead of mayonnaise. I’ve also made countless salsas with avocado as the main ingredient for enchiladas and chilaquiles. Let’s not forget all those salads and appetizers one can prepare with just one mighty avocado.
This Cinco de Mayo, I will be commemorating La Batalla de Puebla with a torta bar for my family and friends. The set up will include various types of Mexican breads and ingredients so that my guests can create their customized torta. My favorite, which I’m sharing with you today, is a torta de milanesa with Avocados From Mexico and watercress. The recipe is simple and the dish is hearty, as any torta should be.
This recipe calls for plenty of fresh avocados. To make the best selection, fresh avocados have dark, pebbly skin and yield to gentle pressure. If it’s not quite ripe yet, place it in a brown paper bag with a banana or apple to speed up ripening. If you need to slow down ripening, place the avocado in the refrigerator. To store any unused avocado, sprinkle some lemon or lime juice on it, place it in an airtight container, and then place the container in the refrigerator until you’re ready to enjoy.
Observe the holiday, make memories and spend time with your family with simple ideas such as this torta bar. It’s a great way to learn about the holiday, while at the same time cooking and eating amazing Mexican dishes made with Avocados From Mexico.
- 1/3 cup grape seed oil
- 1 large egg
- ½ cup seasoned bread crumbs
- ½ pound extra thin cut top round beef for milanesa
- 1 extra large Mexican bolillo or 2 medium bolillos
- 1 large Avocado From Mexico or 2 small
- 1/3 cup quesillo or Oaxaca cheese, shredded or torn in strings
- ¼ red onion cut in thin slices
- ½ cup watercress leaves
- jalapeño for garnish
- Heat oil in a large skillet over medium heat.
- Beat egg in a shallow bowl. Spread out bread crumbs evenly on large plate.
- Place beef in beaten egg. Cover both sides and carefully transfer to bread crumbs. Cover beef evenly with bread crumbs.
- Transfer bread crumb covered filet to the hot oil skillet and fry on both sides until golden.
- Place on a paper-towel-lined plate to absorb any extra grease.
- Slice bread lengthwise and remove any extra bread dough. Spread avocado on both slices. Layer on milanesa, cheese, watercress and top half of the bread. Slice and enjoy with sliced jalapeño.
This is a sponsored post written by me on behalf of Avocados From Mexico.