A Saturday shopping trip to my favorite little Mexican grocery store turned up tortillas that rival many I’ve had in Texas, dried corn husks, great cheeses including cotija and Oaxaca, bulk beans, and avocados.
I’ve been kind of obsessed with avocados since reading this fantastic short article in Eating Well (helpfully compiled in Best Food Writing of 2010) about a tiny spot in the Mexican state of Michoacán that is perfectly suited to growing the best avocados in the world, year-round.
On Sunday, I was remiss in posting this three ingredient garnish (one of which is avocados, natch) that is delicious on spicy tacos, as a substitute for mayonnaise in chicken salads (I will be doing this a lot during the summer for sure) and perfect on, what else? huevos rancheros. It is not guacamole: because it’s not spicy and it’s got crème fraîche in it. Use it as a cooling counterpoint to hot and spicy foods. Perhaps some chipotle wings… hmmm…
Avocado Lime Crema
Note the teeny tag that says it's from Michoacán.
1 ripe avocado (Haas are my favorites, choose one that gives a bit in your hand, but isn’t mushy – or alternately – hard as a rock)
1/2 c crème fraîche, or crema or sour cream
Zest and juice from 1/2 lime
Salt to taste
Scoop the avocado flesh into a food processor, add the crema, lime and salt and process until smooth. Careful you don’t process too much- could this Snowville crème fraîche turn into butter?
Serve. Perhaps in the scooped out avocado hulls?
Playlist included Whirring, by The Joy Formidable.
