I had my heart set on attending the DC food bloggers’ potluck this evening, but the Iowa Hawkeyes’ victory in the Orange Bowl kept me out of the kitchen last night, and by the time I could pull a dish together today it was too late. Nonetheless, I think the selected dish turned out well and a couple friends helped me enjoy it for dinner.

The dish is tostadas with mango pomegranate guacamole, black beans, cotija, and cabbage slaw. Here’s a photo:

Tostada deliciosa

I was able to pick up all the ingredients at Lily’s Mexican Market in Columbia, MD near the office. It’s a wonderful little Mexican grocery with a kitchen in the back, and I’m always the only gringo there. They make fresh tortillas every day, and they also have a meat counter (carniceria), produce, and baked goods (panaderia).

As you’d guess, the guacamole is complimented with fresh mango and pomegranate seeds. Next comes cilantro-lime black beans, followed by crumbly, salty, irresistible cotija chese. The cabbage slaw (ensalada de repollo in Spanish, translates to cabbage salad) is in a cilantro/lime/garlic/chipotle dressing with radish. This was all layered on either crispy tostadas or tender tortillas made the same day. Me gusta.

Recipes:

Mango Pomegranate Guacamole
http://www.epicurious.com/recipes/food/views/350568

4 ripe avocados (2 pounds total) 
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango 
1/2 cup chopped cilantro

Accompaniment: plantain chips
Garnish: lime wedges

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Cooks’ note: 
Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving.

Gourmet
November 2008
by Lillian Chou

Mexican Cabbage Slaw (Ensalada de Repollo)

1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
2 tablespoons fresh lime juice
2 teaspoons brown sugar
1/4 cup oil
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 teaspoon salt

Whisk the garlic, chili paste, lime juice, sugar, and salt in a large bowl. Slowly whisk in oil to make a dressing. Add the cabbage, radish, and cilantro and toss.