Mexican Dish For Pesach

By Joy of Kosher Magazine

Avocado

Besides for its creamy texture and awesome flavor, avocado is nutritious and provides one with healthy fats that are essential for a healthy body. Monounsaturated fat can help lower cholesterol when used in place of saturated fat, and the vitamin K, potassium, folate, vitamin C and E in avocado help lower cholesterol as well.

Avocado is great in tartars, salads, soups and even used in some baking recipes. There are hundreds of varieties of avocado, some with smooth and some with bumpy skin. Test for ripeness by putting some pressure on an avocado. If it is too firm it is not ripe, but if it is too mushy it is too ripe.

Plantain

A plantain is a firmer version of a banana, but isn’t as sweet (lower sugar content). Yellow plantains are a bit sweeter, and green plantains are starchier. They are treated very similarly to potatoes and are a staple food in tropical regions.

Plantains are considered a carbohydrate, but contain less carbs than yams, or rice and are fat free as well. Steamed broiled, grilled, fried and baked, plaintains are even ground into flour and happen to be gluten free.

Guacamole
Serves 8

Guacamole is a classic Mexican dip that highlight the creaminess and great taste of the avocado; a perfect starter or snack.

4 avocados
1 large or 2 medium roasted jalapeno, diced
1 medium white onion
1 cup cilantro or parsley
3 limes, freshly squeezed
Salt to taste
1 tomato diced (optional)

Slice avocado in half and take out pit.
Using a knife, cut avocado lengthwise and width-wide without cutting the peel. Scoop avocado out with a spoon into a bowl.
Add diced jalapeno, white onion, parsley or cilantro and juice of 3 limes.
Add a teaspoon of salt and mix lightly with a wooden spoon. If you like it chunky leave it. chunky; if you like it a more smooth, mash until you reach your desired consistency.
Add 1 diced tomato (optional).
Serve with plantain chips (recipe follows).

Plantain Chips
Serves 8

Plantains are a starchier version of a banana and are popular in Caribbean cuisine. They are versatile, delicious and a welcome change from the classic Pesach staple—the potato.

4 green plantains
Oil for frying
Salt for flavoring
Or
2 tablespoons cinnamon + ¼ cup sugar for flavoring

Heat a deep fryer or pour oil into a large pot, enough to submerge the plantains.
Cut off ends of green plantains.
Cut through the peel lengthwise and place in hot tap water for fifteen minutes to make it easy to peel.
After fifteen minutes of sitting in hot water, peel the plantains like you would peel a banana.
Thinly slice plantains and fry about ten at a time; making sure not to overcrowd fryer.
Fry until lightly golden brown for about one minute.
Place on paper towels to drain.
Season with salt or cinnamon-sugar mixture.
Store in airtight containers or zip-lock bags.

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