Borracho Avocado Recipe
tempura beer battered & fried avocado, pico de gallo, mira sol jam, toasted pepitas, tortilla chips
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Avocado
Cut the avocados in half, remove the pit, and scoop out the flesh. Cut each half into wedges.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and beer. Whisk until smooth and let it rest for 10 minutes.
- 3
Heat the Oil
In a deep pot, heat the vegetable oil to 350°F (175°C) over medium-high heat.
- 4
- 5
Assemble the Dish
On a serving plate, arrange the fried avocado wedges. Top with pico de gallo, a dollop of Mira Sol jam, and sprinkle with toasted pepitas. Serve with tortilla chips on the side.
