Recipe - Aguacates Rellenos

1 pound Fresh medium shrimp
One fourth md Onion
1 Lime; halved
Salt
One half cup Olive oil
One half cup Lime juice
1 tablespoon Dry white wine
2 Cloves garlic; mashed
1 small Onion; thinly cut or sliced up
2 Fresh or canned Jalapeno
chiles; cut into thin
strips
1 Tomato; chopped
8 (up to)
10 Green olives stuffed with
pimento; chopped
Fresh ground black pepper
Sugar (optional)
2 teaspoon Chopped cilantro
3 (up to)
4 lg Avocados
Finely chopped cilantro for
garnish
Lettuce leaves

MAYONESA DE AJO
2 Egg yolks
3 Cloves garlic; mashed to a
paste
One half cup Olive oil
2 teaspoon Each lime juice and white
wine

Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large,
flameproof casserole dish or a large pot suitable for table service, heat
the oil and garlic clove over moderate heat until the garlic begins to turn
brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,
and ham. Cook until browned evenly, about 10 minutes. Remove the chicken
and set aside. To the pork and ham, add the chopped onion, bell pepper, and
garlic. Saute until the onion is translucent and the pepper soft, about 5
minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato
paste. Add the saffron water, the white wine, and the boiling water. Add
salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large,
flameproof casserole dish or a large pot suitable for table service, heat
the oil and garlic clove over moderate heat until the garlic begins to turn
brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,
and ham. Cook until browned evenly, about 10 minutes. Remove the chicken
and set aside. To the pork and ham, add the chopped onion, bell pepper, and
garlic. Saute until the onion is translucent and the pepper soft, about 5
minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato
paste. Add the saffron water, the white wine, and the boiling water. Add
salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.

CASA GRANDE

E. 200TH SOUTH, SALT LAKE CITY

WINE: J. LOHR CHENIN BLANC, 1983

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.