Toasted Bread with Avocado and Esquites

Tajín ®
Make this delicious Toasted Bread with Avocado and Esquites, a light and vegetarian recipe that you will love. For this preparation, we recommend making the esquites from scratch, so the flavor will be very fresh and rich. Remember that before serving the esquites on the bread, you must dry them very well. This Toasted Bread with Avocado and Esquites is perfect for a mid-morning craving or if you want to have something easy to cook and light for dinner. The esquites have a touch of Tajín® classic that gives it a spicy and delicious flavor. What occasion would you prepare this recipe for?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 teaspoon corn oil
  • 1/4 cups white onion
  • 1 teaspoon garlic, finely chopped
  • 1 cup ear corn, white
  • 1 tablespoon epazote, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • 2 cups chicken broth
  • 1 pinch salt
  • 4 sandwich bread, whole grain
  • 1 avocado, ripe
  • queso fresco, crumbled, for serving
  • epazote, for serving
  • Tajín® clásico seasoning, for serving
Preparation
15 mins
15 mins
Low
  • For the esquites, heat the oil in a skillet over medium heat and sauté the onion and garlic. Add the corn and cook for a few minutes, then add the epazote, cilantro, and chicken broth. Cook for 15 minutes or until the corn is tender and the liquid has completely reduced, season with salt, remove and cool.
  • On a comal, toast the bread on both sides until lightly browned.
  • In a bowl, mash the avocados until you achieve a puree, spread a little avocado on each piece of bread and add the esquites.
  • Garnish with fresh cheese, epazote, and finish with Tajín® classic.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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