Torta de Milanesa | Milanesa Torta

This is a sponsored post by Avocados From Mexico.  All opinions are my own.  Thank you for supporting the brands that make this blog possible.

If you ask anyone in my family, they will confirm that I keep a refrigerator drawer stocked-full of Avocados From Mexico.  On a daily basis, avocados accompany my sunny side ups, coffee, and the tostadas I use to scoop it up with.

Because avocados are a good fat and contain no cholesterol, I’ve been incorporating it into my other meals.  For my sandwiches or wraps, I use a thin layer of mashed avocado instead of mayonnaise. I’ve also made countless salsas with avocado as the main ingredient for enchiladas and chilaquiles.  Let’s not forget all those salads and appetizers one can prepare with just one mighty avocado.

This Cinco de Mayo, I will be commemorating La Batalla de Puebla with a torta bar for my family and friends.  The set up will include various types of Mexican breads and ingredients so that my guests can create their customized torta.  My favorite, which I’m sharing with you today, is a torta de milanesa with Avocados From Mexico and watercress. The recipe is simple and the dish is hearty, as any torta should be.

This recipe calls for plenty of fresh avocados.  To make the best selection, fresh avocados have dark, pebbly skin and yield to gentle pressure.  If it’s not quite ripe yet, place it in a brown paper bag with a banana or apple to speed up ripening.  If you need to slow down ripening, place the avocado in the refrigerator.  To store any unused avocado, sprinkle some lemon or lime juice on it, place it in an airtight container, and then place the container in the refrigerator until you’re ready to enjoy.

Observe the holiday, make memories and spend time with your family with simple ideas such as this torta bar.  It’s a great way to learn about the holiday, while at the same time cooking and eating amazing Mexican dishes made with Avocados From Mexico.