Ramona Luevano taught me everything I know about real Mexican cooking. She worked for me for a while and I studied her methodology for everything I could get because she was such a good Mexican cook. Ramona is from Central Mexico and her cooking showed the influences of the region. She and her husband owned a Mexican restaurant and lost it when the landlord sold the building, so she came to work for me. I bless the day I met Mona, I learned at the knee of a true Master of Mexican cooking.
I've included the recipes that were the favorites of our customers. I served these dishes on a regular basis and even had guests tell me that our Mexican food was better than most of the Mexican restaurants in the area. Now, that was a compliment I can thank Mona for, and I did, and I do.
This Avocado Salsa is sooooooooooooo much better than any thing I've ever tried over a chicken burrito or baked chicken, etc. It's a warm sauce and it's creamy and smooth without any dairy at all. Our customers loved it best when we served it as the salsa topping for the smothered chicken burrito.
Mona's Avocado Salsa
Recipe By : Mona Luevano
Serving Size : 8 Preparation Time :0:30
Categories : Mexican Sauces
Amount Measure Ingredient -- Preparation Method
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5-7 large fresh tomatillos - 'paper' removed and washed
2 large jalapeno - stem removed
1 medium onion - chopped
2 cloves garlic
2 large ripe avocado pitted and skin removed.
1/2 bunch fresh cilantro
1. Boil tomatillos and jalapenos together in plenty of water to cover for about 10-12 minutes or until tender.
2. In blender blend onion, garlic, cilantro, avocado and drained tomatillos and jalapenos.
(don't use stem of jalapenos). Add a bit of the tomatillo boiling water to aid blending.
If your blender won't hold all of this together, put in some of each item and blend in batches.
Add salt to taste to finish.
Keep just warm in saucepan to use as a sauce over burritos, chicken, etc.
You can also use this salsa cold as a dip for chips or veggies or as an ingredient in you own creations.