Best Chorizo Elote Cafe Recipes

Guacamole -- Elote Cafe image

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 8

3 medium ripe avocados, reserve 1 T fro garnish
1/4 cup onion, finely diced
1/2 lime, juiced
2 tablespoons cilantro leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 jalapeno pepper, stemmed, finely diced
2 tablespoons queso fresco, garnish along with a few diced tomato pieces

Steps:

Cut the avocado in half, remove the pit. Scoop out the flesh into bowl.
Add the onion, lime juice, cilantro, Salt, pepper and jalapeno and roughly mash all ingredients together.
Top with garnishes.
Serve with thick crispy tortilla chips.

Nutrition Facts : Calories 249.2, Fat 22.1, SaturatedFat 3.2, Sodium 120.5, Carbohydrate 15, Fiber 10.7, Sugar 1.7, Protein 3.2

Elote Appetizer from the Elote Cafe image

Provided by Chicagoland Chef du

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 ears corn, husks intact
1 cup mayonnaise
1 tablespoon cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup Cotija cheese, crumbled for garnish
2 teaspoons cilantro, chopped, for garnish
pure ground red chili pepper, for garnish
crispy tortilla chips, for scooping

Steps:

Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
Set the roasted ears aside until cool enough to handle, then shuck them.
Cut the kernels off the cob.
When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
Add the corn kernels and warm through,.
Pour into a bowl and garnish with the cheese, cilantro and ground chili.
Serve immediately with crispy tortilla chips.