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Roasted Broccoli Soup

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  • Preheat oven to 400°F.  Line a large baking sheet with parchment.  Spread broccoli and onion in an even layer on baking sheet.  Drizzle with avocado oil.  Roast for 12-15 minutes, until broccoli is caramelized and fully cooked.
  • Meanwhile, add stock to blender with juice from ½ lemon, cashews. Blend until smooth. Season with salt.
  • When broccoli is finished roasting, you have the option to remove a few florets for garnishing the soup.  Add remainder broccoli to blender.  Blend until smooth – you have the option to leave chunkier by blending less, or having it be super smooth by blending more.
  • Heat soup before serving, option to garnish with chopped broccoli florets.

Aztec Soup (A style of tortilla soup)

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  • In a pan or skillet burn the garlic cloves, onion and tomatoes.
  • In a food processor, puree the garlic, onion and tomatoes, and add 1/4 cup chicken broth.
  • In a saucepan, add 1 tsp. Ahuacatlán natural and sauté the puree until it’s thick, move constantly.
  • Add the rest of the chicken stock, epazote, and season to taste. Boil at medium heat during 15 minutes.
  • In a frying pan, add 2 tbs. Of Ahuacatlán natural, and fry the tortilla strips until golden brown. Place them over paper towels to remove the excess of oil.
  • In each bowl, add the crispy tortillas and broth, and top with avocado cubes, queso fresco and crema fresca.

Chicken Pozole

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  • In a large pot, boil hominy corn with the chicken breasts for about 1 hour or until fully cooked. Remove the chicken, remove the skin, shred it, and reserve.
  • In a separate pot, boil chile guajillo, blend them with a little bit of that water and the tomato bouillon.
  • In a saucepan, add Ahuacatlán oil and fry the guajillo sauce for about 5 minutes. Pour the guajillo sauce into the large pot with the chicken and hominy. Simmer for 10 minutes.
  • To serve, add chicken, lettuce, radishes, onion and oregano to taste.

Traditional Mexican Tlalpeno Soup

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  • In a medium size pot, heat up the chicken stock and boil the chicken breast in it.
  • In a separate sauté pan, add Ahuacatlán and sauté the onion, garlic and tomatoes. Then add these ingredients to the blender and blend until smooth.
  • Add the tomato broth into the chicken soup. Then add the cilantro, epazote, chickpeas, chipotles, carrots and salt to taste. Cook for 10 minutes.
  • Remove the chicken breast, pull it to shred, and add it back into the soup.
  • Serve and garnish with avocado slices.

Cream of chayote and cilantro

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  • Boil the chayote with salt until soft. Cut in cubes.
  • In a blender, add the chayote, milk, water, flour and cilantro, and blend until smooth.
  • In a pot, heat up the Ahuacatlán Oil Natural, add the blender mix. Simmer for 5 minutes stirring occasionally, season with salt and pepper.
  • Serve with croutons.

SHRIMP BROTH

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  • In a large pot, boil the chiles guajillo and tomato for 10 minutes or until soft.
  • Blend the chiles, tomato, garlic and onion together. Strain and reserve.
  • In the same pot, add Ahuacatlan Natural, and them sauté the blended sauce for 10 minutes or until well cooked.
  • Add the water, and the shrimp bouillon and boil for 5 minutes.
  • Add the shrimp, carrots and potatoes and simmer for 5 minutes or until the shrimp are fully cooked.
  • Add the epazote and season with salt and chipotle for spicy results. Let rest for 5 minutes and serve.
  • Serve with lime juice.

THAI SOUP

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  • Heat a nonstick skillet over medium heat. Add Ahuacatlán Avocado Oil, garlic and grated ginger. Stir to combine for a couple of minutes. Add the chicken cubes, sugar and a pinch of salt.
  • Once the chicken is ready, transfer to a dish and cover. Add the chicken broth to the skillet and boil. Let it cool down and place it in blender together with the cilantro.
  • Return the broth to a pot and boil for a few minutes, add the chicken pieces and 3 finely chopped chives.

COLD AVOCADO SOUP

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  • In a blender mix together the cucumber, green pear and avocado.
  • Once these ingredients are well incorporated, add the 10 fresh mint leaves, pistachios, Ahuacatlán Avocado Oil, raspberry vinegar and salt and pepper to taste.
  • Blend again and refrigerate for 2 hours. Once cool, add 1 cup cold water and mix one more time.
  • Serve cold.

CLAM SOUP BASQUE STYLE

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  • Blend together the white wine, garlic, parsley and serrano pepper.
  • In a saucepan over low heat, heat 3 tablespoons of Ahuacatlán Avocado Oil and mix in the wheat flour.  Stir well and gradually add the sauce from the blender and the chicken broth until the flour is perfectly dissolved.
  • Add 4 cups of water and leave on for 20 minutes, season with salt and pepper.
  • Finally add the clams and let it simmer for 15 minutes.

Privacy Policy

Privacy Notice

Regarding the Federal Law of Protection of Personal Information in Possession of the Individuals (from now on, the “Law”), we request you to read carefully the Record of Information Diricom S.A de C.V “Ahuacatlán” instructions, as well as the present Privacy Notice, since providing your Personal Data to participate means the acceptance of both.

The one in charge of obtaining the consumers Personal Data is Boxer TTL S.C., being jointly responsible of the maintenance and use of it. Addressed in Manuel E. Izaguirre 19, CD. Satelite, Naucalpan de Juárez, Edo of Mexico, 53100. Telephone number 53442042.

According to the Federal Law of Protection of Personal Data in Possession of Individuals, approved on April 13th 2010, article 3, subdivisions ll and Vll; article 33, and the Chapters ll, Tiles ll of the Federal Law of Transparency and access to Public Governmental Information, we inform that all Personal Data received from you will be treated as confidential and protected in magnetic and/or digital devices, preventing any type of violation. If you decide at any time that your personal data should be erased from our databases, send your request to the Costumer´s Service contact and it will be attended immediately.

The purpose of obtaining the Personal Data from the participants is the proper individualization and identification from each other, in order to contact and send them products or information when purchasing from Ahuacatlán´s web page www.ahuacatlan.com.mx, besides accepting that their Personal Data will be used to send information to the brand “Ahuacatlán”.

The use and sharing of the Participants Personal Data is restricted and protected from other participants. It can only be shared by the Sponsoring Diricom S.A de C.V. and/or Boxer TTL S.C. for sending “Ahuacatlán” products or information.

For the participants to have the rights of access, rectification, cancellation or opposition of their personal data, they must directly contact the personal of Data Management by the communication media mentioned. The participant must indicate the Personal Data and fulfill the requirements mentioned in the Law’s 29th article.

The Personal Data will not be shared with any other third parts. Changes of the present Privacy Notice will be posted on the website www.ahuacatlan.com.mx

Diricom S.A. de C.V. promotes business values without causing any inconvenience or risking the information provided by the participants under no circumstance.

It is stablished that the participants accept the management of their Personal Data when given this Privacy Notice and not expressing opposition to it.

It is guaranteed that the participants Personal Data will be preserved in electronical safety, and that the access to it will be limited only to the natural or moral persons that the Organization and the Sponsor have some juridical relation that justifies it. The Organization and the Sponsor will take on the safety measures that they consider necessary to protect the Personal Data. In case of required by any authority, the Personal Data will be put at the disposal of these, by the strict fulfillment to the Law.