Recipes from Eva Longoria: Chunky Guacamole, Veracruz Corn & Chipotle Aioli

Desperate Housewives star Eva Longoria stopped by to share some recipes from her new cookbook, Eva’s Kitchen. Below are three recipes from the book, written in Eva’s words:

CHUNKY GUACAMOLE WITH SERRANO PEPPERS

"Among all the dishes I make, this one is definitely a favorite. This is why the batch is so big -- no one can stop eating it! I have a few tricks that give my guacamole great flavor and texture. First and most important, I use lemon, not lime, juice. Lemon has a little sweetness that brings out all the other flavors. Also key is that I never skimp on the lemon or the kosher salt. I sometimes laugh that I basically make a salty lemonade for the avocado and other ingredients to swim in -- trust me, it makes all the difference! Serrano peppers give it a great kick, much better than jalapeños. And finally, never stir as you add each ingredient to the bowl or the guacamole will become too watery. This is especially beautiful served in a dish that shows off the guacamole’s green, white, and red, such as a molcajete -- a Mexican mortar and pestle -- or a bright and fun serving bowl. Serve with tortilla chips for an appetizer or on top of steak, such as in Chili-Rubbed Skirt Steak Tacos."

MAKES ABOUT 8 CUPS

• 6 ripe avocados, cut into 1/2-inch dice
• 4 medium ripe tomatoes, cut into 1/2-inch dice
• 1 large white onion, finely chopped
• 1/2 bunch of fresh cilantro, leaves chopped
• 1 serrano pepper, finely minced
• Juice from 4 small lemons (about 8 tablespoons)

• 2 teaspoons kosher salt or to taste

1. In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.

2. Transfer to a serving bowl and serve.

FROM AUNT ELSA'S KITCHEN:  "To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving."

VERACRUZ CORN

"One bite and you’ll know why this sweet and spicy corn is one of the most popular dishes at my Beso restaurants. The smoky Chipotle Aïoli was created especially for this and it absolutely makes the dish. You can pour it on heavy, like they do at the restaurant, or pour it on lighter, like I do here, but don’t skip it! The optional tortilla strips add crunch and heft. To cook the corn, grill or boil it."

MAKES 4 SERVINGS

• 4 ears of corn, husked
• Cooking spray, if using the grill
• 1 teaspoon vegetable oil, plus more as needed
• 5 corn tortillas, cut into 1/4-inch slices (optional)
• 1/4 cup finely chopped red onion
• 2 jalapeños, stemmed, seeded, and finely chopped
• Kosher salt and ground black pepper
• 2 to 4 tablespoons Chipotle Aïoli (recipe follows) or to taste
• 1 cup grated or crumbled queso fresco (about 4 ounces)

1. If grilling the corn, coat the grill grate with cooking spray and prepare a medium-high grill. Brush the corn with oil and place it on the grill. Cook, turning, until the corn is evenly cooked and browned in spots, 5 to 7 minutes.

If boiling the corn, bring a large pot of water to a boil. Add the corn, cover, and remove from the heat. Let stand 3 to 5 minutes. Drain well.

2. When the corn is cool enough to handle, cut it from the cob and set aside.

3. If using the tortillas, line a baking sheet or large plate with paper towels. In a large skillet, heat 1 cup of the vegetable oil over medium-high heat until shimmery and hot but not smoking. Add a handful or two of tortilla strips -- they can be touching but not overlapping -- and fry just until lightly browned around the edges, about 45 seconds. Transfer the strips to the paper towel–lined baking sheet, tossing and moving them around so they take on squiggly shapes as they cool and harden. Continue in batches until all the tortilla strips are fried, adding more oil to the pan if necessary. Set aside.

4. In a small, preferably ovenproof, skillet, heat 1 teaspoon of the oil over medium heat. Add the onion and jalapeno and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the corn and tortillas, if using, and toss until warmed through. Add a pinch each of salt and pepper, or to taste. If necessary, transfer to a small, ovenproof dish.

5. Drizzle the aïoli on top and sprinkle with the cheese.

6. Place an oven rack 6 inches from the broiler and turn the broiler to high. Place the skillet or dish under the broiler and cook until browned and bubbling, about 5 minutes. Watch carefully so it does not burn. Serve.

CHIPOTLE AIOLI

"Chipotles in adobo are smoked jalapeños in seasoned tomato sauce sold in cans available at most grocery stores. When you make this, it looks like it won’t work with such a small amount in the food processor, but once the oil is added it will come together. Most important is that you add the oil very slowly, just a few drops at first. If too much goes in at once, the sauce will separate into a gloppy mess and you’ll have to start all over again. This smoky aioli is well worth the effort: The heavenly VeraCruz Corn depends on it."

MAKES ABOUT 1/2 CUP

• 1 large egg yolk
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 1 small clove garlic, minced
• 1/2 cup canola oil
• 2 teaspoons minced chipotle in adobo sauce
• Kosher salt to taste

1. In the work bowl of a food processor, place the egg yolk, mustard, lemon juice, and garlic. Process until blended. With the food processor running, add the oil just a few drops at a time. When the mixture begins to resemble mayonnaise (this will take a while because you’re adding the oil so slowly), pour in the remaining oil in a very fine, slow stream.

2. If making the aïoli to be drizzled over VeraCruz corn or a salad, thin it if necessary by adding water 1 tablespoon at a time until it is pourable. If using as a condiment to be spread or dolloped, it may not need any thinning.

3. Add the chipotle and process until well blended. Add several pinches of salt to taste. Use at once or store in a tightly covered container in the refrigerator for 2 to 3 days.

FROM AUNT ELSA'S KITCHEN:  "It's unusual to use a full can of chipotle in adobo in a single recipe, but leaving them in the can in the fridge for too long can impart an unpleasant metallic taste. To store the chipotles in adobo, place one or two chipotles and a spoonful of sauce in a snack-size zip-top bag and store in the freezer. This makes it easy to pull out only as much as you need, when you need it."

Make sure to pick up Eva’s Kitchen for more great recipes.

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