Hominy with Pico De Gallo, Aarón's Guacamole, & Bananas Faustos

and garlic and cook for about a minute HOMINY WITH PICO DE GALLO before folding in the hominy. Cook for another minute or two, until the hominy This is a hearty, rich side dish, and is a great way to browns lightly along the edges, then add use leftover pico de gallo. I originally developed this the bacon. at Centrico, where I served it with a roasted half 5. With a slotted spoon, scoop all but ½ cup chicken. But with its oregano flavor, and its (120 g) of the pico de gallo into the pan, simplicity and versatility, it can go with just about allowing excess juice to drain into the bowl. anything. For this recipe, look for canned hominy, Adjust the heat to medium-high for a which is very easy to find. You want the whole, big minute or two, until the juice reduces. Serve kernels; “dry hominy” is split into smaller pieces and warm, garnished with the remaining pico de doesn’t cook the same way. Just be sure to wash it gallo and sliced green onions. well after draining the solution in the can. Ingredients: AARÓN'S GUACAMOLE • 4 heaping cups drained hominy (from about three 15-ounce/440 g cans) Ingredients: • 1 small white onion, finely chopped, divided • 4 avocados • 2 medium ripe tomatoes, cored and finely chopped • 1 white onion • 2 green onions, thinly sliced, plus more for serving • 2-3 roma tomatoes • 1 jalapeño or serrano pepper, grated or minced • 1/3 cup fresh cilantro • ½ cup (20 g) fresh cilantro, chopped • Juice of 3 limes • 2 tablespoons lime juice • 1 Serrano chile • 2 teaspoons dried Mexican oregano, divided • Pinch of sea salt • 1 teaspoon kosher salt • 1/3 cup Queso Fresco or Queso Cotija • 2 tablespoons grapeseed or vegetable oil • 1 radish, sliced • 2 tablespoons unsalted butter • (Optional) 1/3 cup dried Chapulines • 4 strips bacon, diced (Mexican grasshoppers), toasted with a bit • 2 tablespoons fresh oregano, chopped of chili powder, lime juice, and salt • 2 cloves garlic, finely chopped Directions: Directions: 1. Rinse the hominy well, spread it in a single 1. Create a flavor base blending the serrano layer, and blot dry. chile, cut in chunks and keeping the seeds, 2. Make the pico de gallo: In a mixing bowl, into a paste. Mix with 1/2 of the onion, a combine half of the onion with the generous heap of cilantro and the lime tomatoes, green onions, pepper, cilantro, juice. lime juice, 1 teaspoon of the dried oregano, 2. Cut the avocados in half and remove the and salt. seeds. Place in a bowl. 3. Make the hominy: In a large skillet 3. Season the avocados with salt and oregano, (preferably cast iron), heat the oil and and then mash them all together. Do not butter over medium heat. Meanwhile, line a mash too smooth. plate with paper towels. When the butter 4. Flavor the guacamole with the serrano stops bubbling, add the bacon and let it purée to taste. 5. Add finely chopped onion and tomatoes to render its fat, stirring only occasionally, for 5 to 10 minutes. When it gets crispy, use a the guacamole and combine. Season to taste with more salt. slotted spoon to transfer it to the lined plate, leaving the fat behind. 6. Serve with a pinch of queso fresco or queso 4. To the pan add the reserved onion and cotija and sliced radishes. remaining 1 teaspoon dried oregano. Sauté these for about 5 minutes, until the onion is For authentic Mexican flavor try adding a spoonful of dried Chapulines. golden and soft. Stir in the fresh oregano hours (if you want it even darker and BANANAS FAUSTOS funkier, keep cooking for another hour!), the milk will be all oozy and golden brown. Serves 4 2. Store in an airtight container in the refrigerator for up to a month. Ingredients: • 2 tablespoons unsalted butter • 3 to 4 tablespoons Dulce de Leche (store purchased or make-your own, recipe below) • 3 bananas, peeled and halved lengthwise, then crosswise • ¼ cup spiced rum • Vanilla ice cream (optional) • Fresh mint leaves and confectioners’ sugar (optional), for garnish Directions: 1. Melt the butter in a medium nonstick skillet over medium heat. Add the Dulce de Leche and mix with a heatproof rubber spatula until they’re well combined. Cook for 3 minutes, stirring often. 2. Add the banana slices, stir to coat them, and cook for 3 minutes more. 3. Take the pan off the heat, stir in the rum, and return the pan to the heat. Cook for 2 more minutes, stirring well to coat the bananas with the sauce. 4. Transfer the bananas and sauce to plates or spoon them over vanilla ice cream. Garnish with fresh mint leaves and confectioners’ sugar, if desired. DULCE DE LECHE Makes about 3 cups Ingredients: • Two 14-ounce cans sweetened condensed milk Directions: 1. Pour the milk into the top of a double broiler and put it over a pot of barely simmering water. Keep the water gently simmering for 2 hours, adding more hot water as the water evaporates. You don’t have to start stirring until the milk begins to thicken, but once it does, after about 30 minutes, stir ever 15 minutes or so. After 2 .

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