Hot and Crunchy Avocado Cone October 2011

Photo: Hass Avocado Board

From: Chef/owner Jeffrey Blank, Hudson's on the Bend, Austin, TX. Yield: 10 servings.

2 cups Mango Jalapeno Sauce (recipe follows)

6 cups Mango Jalapeno Slaw (recipe follows)

¾ cup Crunchy Breading (recipe follows)

4 Tbsp. Spicy Ancho Paint (recipe follows)

3 large Fresh Hass Avocados, slightly firm, cut into quarters*

as needed, all-purpose flour

as needed, egg wash

12 medium flour tortillas

Mango Jalapeno Sauce (yields 3 cups):

1 lb. fresh mangos, diced

1½ cups granulated sugar

3 oz. champagne vinegar

2 Tbsp. garlic, minced

3 Tbsp. red onion, diced

4 jalapenos, seeded and sliced

½ tsp. salt

Mango Jalapeno Slaw (yields 6 cups):

2 cups Mango Jalapeno Sauce

2 cups mayonnaise

1½ oz. fresh lime juice

2 qt. shredded cabbage (2 parts green cabbage and 1 part purple cabbage)

1 ½ cups shredded carrot

Crunchy Breading (yields ¾ cup):

⅛ cup slivered almonds

⅛ cup sesame seeds

1 cup corn flakes

⅛ cup granulated sugar

2¼ tsp. red chili flakes

1½ tsp. salt

Ancho Puree:

6 dry ancho chilies, seeded

2 cups warm water

Spicy Ancho Paint:

1 cup mayonnaise

½ cup ancho puree

3 cloves garlic, chopped

¼ cup shallots, chopped

2 jalapenos, seeded and diced

¼ cup fresh lime juice

¼ cup honey

For Mango Jalapeno Sauce: Combine mangos, sugar, vinegar, garlic and red onion in a sauce pan and bring to a boil. Simmer for 10 minutes. Add jalapenos and salt. Refrigerate.

For Mango Jalapeno Slaw: Mix together the Mango Jalapeno Sauce, lime juice and mayonnaise. Add the cabbage and carrot and mix together. The slaw will be very wet.

For Crunchy Breading: Place all ingredients in food processor and pulse until combined, keeping the breading coarse, not overly fine.

For Ancho Puree: Soak chilies in warm water for 30 minutes or until soft. Puree the chilies with a little bit of the soaking water.

For Spicy Ancho Paint: Place all the ingredients in a blender and puree until smooth. Pass sauce through a wire sieve to remove all lumps. Store in a squirt bottle and refrigerate.

Per order: Set up a breading station with the flour, egg wash and breading. Coat avocado lightly with flour, then dip into egg wash and lightly press into the breading. Deep-fry to golden brown. Slice the wedge lengthwise to make 3 pieces. Fold tortilla into a cone, folding up the bottom so the juices do not leak and place in a paper cone. Fill with ½ cup Mango Jalapeno Slaw. Fill cone with the sliced fried avocado quarter, then squirt on 1 tsp. Spicy Ancho Paint.