Ingredients with Measurements:
- 4 slices of bread
- 1 ripe avocado
- 1 lime
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of cumin
- 1/4 teaspoon of chili powder
- 4 oz of chicharrón (pork rinds)
- 1 tablespoon of olive oil
Special equipment needed:
- Toaster or toaster oven
- Cutting board
- Knife
- Bowl
- Fork
- Skillet
Step-by-step instructions:
1. Preheat the skillet over medium heat.
2. Toast the bread slices in the toaster or toaster oven.
3. In a bowl, mash the avocado with a fork.
4. Add the juice of half a lime, salt, black pepper, garlic powder, cumin, and chili powder to the mashed avocado. Mix well.
5. Crush the chicharrón into small pieces and set aside.
6. Add the olive oil to the preheated skillet.
7. Once the oil is hot, add the crushed chicharrón to the skillet and cook for 2-3 minutes until crispy.
8. Spread the avocado mixture evenly on each slice of toasted bread.
9. Top each slice with the crispy chicharrón.
10. Garnish with a lime wedge and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Skillet over medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 16g
Protein: 8g
Fiber: 6g
Substitutions for ingredients:
- Chicharrón can be substituted with bacon or prosciutto.
- Lime can be substituted with lemon.
- Chili powder can be substituted with cayenne pepper.
Variations:
- Add sliced tomatoes or red onion on top of the avocado mixture.
- Use a different type of bread, such as sourdough or rye.
- Top with a fried egg for added protein.
Tips and tricks:
- Make sure the chicharrón is crushed into small pieces for easy eating.
- Use ripe avocados for the best flavor and texture.
- Adjust the seasoning to taste.
Storage instructions:
This recipe is best served immediately and should not be stored.
Reheating instructions:
This recipe is best served immediately and should not be reheated.
Presentation ideas:
Serve on a wooden board or plate with a lime wedge for garnish.
Garnishes:
Lime wedge
Pairings:
This recipe pairs well with a side salad or a bowl of soup.
Suggested side dishes:
Side salad or soup
Troubleshooting advice:
If the chicharrón is not crispy, cook for an additional minute or two.
Food safety advice:
Make sure to wash your hands and all equipment before preparing this recipe. Store any leftover ingredients properly to prevent foodborne illness.
Food history:
Chicharrón is a popular snack in Latin American cuisine, made from fried pork skin. Avocado toast has become a trendy breakfast item in recent years.
Flavor profiles:
This recipe has a combination of creamy avocado, crispy chicharrón, and tangy lime.
Serving suggestions:
Serve for breakfast, brunch, or as a snack.
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Region: Mexican