From: Chef/owner Jeffrey Blank, Hudson's on the Bend, Austin, TX. Yield: 10 servings.
2 cups Mango Jalapeno Sauce (recipe follows)
6 cups Mango Jalapeno Slaw (recipe follows)
¾ cup Crunchy Breading (recipe follows)
4 Tbsp. Spicy Ancho Paint (recipe follows)
3 large Fresh Hass Avocados, slightly firm, cut into quarters*
as needed, all-purpose flour
as needed, egg wash
12 medium flour tortillas
Mango Jalapeno Sauce (yields 3 cups):
1 lb. fresh mangos, diced
1½ cups granulated sugar
3 oz. champagne vinegar
2 Tbsp. garlic, minced
3 Tbsp. red onion, diced
4 jalapenos, seeded and sliced
½ tsp. salt
Mango Jalapeno Slaw (yields 6 cups):
2 cups Mango Jalapeno Sauce
2 cups mayonnaise
1½ oz. fresh lime juice
2 qt. shredded cabbage (2 parts green cabbage and 1 part purple cabbage)
1 ½ cups shredded carrot
Crunchy Breading (yields ¾ cup):
⅛ cup slivered almonds
⅛ cup sesame seeds
1 cup corn flakes
⅛ cup granulated sugar
2¼ tsp. red chili flakes
1½ tsp. salt
Ancho Puree:
6 dry ancho chilies, seeded
2 cups warm water
Spicy Ancho Paint:
1 cup mayonnaise
½ cup ancho puree
3 cloves garlic, chopped
¼ cup shallots, chopped
2 jalapenos, seeded and diced
¼ cup fresh lime juice
¼ cup honey
For Mango Jalapeno Sauce: Combine mangos, sugar, vinegar, garlic and red onion in a sauce pan and bring to a boil. Simmer for 10 minutes. Add jalapenos and salt. Refrigerate.
For Mango Jalapeno Slaw: Mix together the Mango Jalapeno Sauce, lime juice and mayonnaise. Add the cabbage and carrot and mix together. The slaw will be very wet.
For Crunchy Breading: Place all ingredients in food processor and pulse until combined, keeping the breading coarse, not overly fine.
For Ancho Puree: Soak chilies in warm water for 30 minutes or until soft. Puree the chilies with a little bit of the soaking water.
For Spicy Ancho Paint: Place all the ingredients in a blender and puree until smooth. Pass sauce through a wire sieve to remove all lumps. Store in a squirt bottle and refrigerate.
Per order: Set up a breading station with the flour, egg wash and breading. Coat avocado lightly with flour, then dip into egg wash and lightly press into the breading. Deep-fry to golden brown. Slice the wedge lengthwise to make 3 pieces. Fold tortilla into a cone, folding up the bottom so the juices do not leak and place in a paper cone. Fill with ½ cup Mango Jalapeno Slaw. Fill cone with the sliced fried avocado quarter, then squirt on 1 tsp. Spicy Ancho Paint.
