SALSA GUACAMAYA RECIPES
GUACAMAYA RECIPE - FOOD.COM
This is a great recipe for a Super Bowl party. It's a real man pleaser when served with plenty of ice cold beer. Note: Bolillo rolls are mexican. You can make your own or buy them at a mexican grocery. Chicharron are thin sheets of fried pork skin and are also found in the mexican grocery. Use a hot, chunky type of salsa( homemade or purchased).
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 guacamayas, 4 serving(s)
Number Of Ingredients 3
Steps:
- Split bolillo roll butterfly style. Scoop out part of bread on both sides. Take each square of chicharron and break in half. Crush each half into smallish pieces. Put 1 half of crushed chicharron in each bolillo. Top with 3-4 Tablespoons of hot salsa on each sandwich. Fold bread together and eat. Serve with plenty of cold beer. Enjoy!
Nutrition Facts : Calories 193.7, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 904.1, CarbohydrateContent 36.2, FiberContent 2.9, SugarContent 4, ProteinContent 7.2
SALSA GUACAMOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lauren Heyn of Oak Creek, Wisconsin notes, "I've never tasted better guacamole than this. If there's time, I make homemade tortilla chips by frying 1-inch strips of flour tortillas in oil and salting them."
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a bowl, mash avocados with lemon juice. Stir in salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.
Nutrition Facts : Calories 46 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 51mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 1g protein.
More about "salsa guacamaya recipes"
GUACAMAYA RECIPE - FOOD.COM
This is a great recipe for a Super Bowl party. It's a real man pleaser when served with plenty of ice cold beer.
Note: Bolillo rolls are mexican. You can make your own or buy them at a mexican grocery. Chicharron are thin sheets of fried pork skin and are also found in the mexican grocery. Use a hot, chunky type of salsa( homemade or purchased).
From food.com
Total Time 5 minutes
Calories 193.7 per serving
From food.com
Total Time 5 minutes
Calories 193.7 per serving
- Split bolillo roll butterfly style. Scoop out part of bread on both sides. Take each square of chicharron and break in half. Crush each half into smallish pieces. Put 1 half of crushed chicharron in each bolillo. Top with 3-4 Tablespoons of hot salsa on each sandwich. Fold bread together and eat. Serve with plenty of cold beer. Enjoy!
See details
SALSA GUACAMOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lauren Heyn of Oak Creek, Wisconsin notes, "I've never tasted better guacamole than this. If there's time, I make homemade tortilla chips by frying 1-inch strips of flour tortillas in oil and salting them."
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Calories 46 calories per serving
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Calories 46 calories per serving
- In a bowl, mash avocados with lemon juice. Stir in salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.
See details
GUACAMOLE SALSA RECIPE | BBC GOOD FOOD
Whip up the perfect accompaniment to fajitas, a guacamole salsa with cooling avocado to balance the heat of jalapeño chillies, if you dare to include them
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Calories 138 calories per serving
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Calories 138 calories per serving
- Put the onion and vinegar in a bowl and leave to sit for 15 mins. Add the garlic, jalapeños (if using), coriander and some seasoning. Chop the avocados into the bowl, then roughly mash with a fork, mixing as you mash. Add the lime juice and more salt to taste, then stir through 2-3 tbsp olive oil until you have a salsa consistency.
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SALSA PARA GUACAMAYAS | COCINADELIRANTE
Apr 14, 2018 · 1. TUESTA ligeramente los chiles en un comal o sartén. 2. MUELE los chiles, sin agua ni otro ingredientes hasta obtener hojuelas muy finas. 3. CORTA los jitomates lo más finamente que puedas en un tazón o refractario; esto es para no perder su jugo. También puedes picarlos pulsando con una licuadora de mano hasta obtener una salsa martajada.
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