BBQ Like Rick Bayless Sweepstakes and Recipes!

June 24, 2013

When it comes to authentic Mexican cuisine, celebrity chef Rick Bayless knows his stuff. In celebration of summer and backyard barbecuing, the famous chef and Avocados from Mexico have teamed up to offer an exciting sweepstakes complete with amazing recipes to share with your guests. Fire up the grill and throw down some succulent pork loins served up with a bursting-with-flavor avocado apricot salsa, or tender and juicy chicken topped with a roasted tomatillo-avocado salsa.

Try Rick Bayless' signature recipes below and enter The Avocados From Mexico BBQ like Rick Bayless! Sweeps for a chance to win one of these great prizes:

A trip for 2 to Chicago, dinner at Frontera Grill, and an autographed cookbook by Rick Bayless


One of 2 Weber grills and an autographed cookbook by Rick Bayless


1 of 100 $25 gift cards

Try these fabulous Rick Bayless recipes with Avocados from Mexico:

Grilled Corn and Poblano Salsa

Grilled Corn And Poblano Guacamole

2 small ears fresh corn, shucked

1 small poblano chile

8 ounces tomatillos, husked (about 4 large)

3 avocados from Mexico, halved, pitted, peeled and roughly chopped

3 tablespoons finely chopped red onion, rinsed

1/4 cup chopped fresh cilantro

1/2 teaspoon salt

Preheat gas grill to medium or prepare a charcoal grill. Grill corn, turning occasionally, until golden on all sides, about 5 minutes. When cool enough to handle, cut kernels from the cob; remove to a large bowl. Grill the chile and tomatillos, turning until skins are nicely charred, about 10 minutes. When cool enough to handle, peel the charred skin from the peppers with your fingers. Remove stem, core and seeds; chop chile and remove to the bowl. Finely chop tomatillos, capturing juices, and add to the bowl. Add avocado, onion, cilantro and salt. Coarsely mash avocado; gently stir to combine all ingredients.

Pork LoinGrilled Pork Tenderloin With Avocado Apricot Salsa
Yield: 8 portions

3 large pork tenderloins (about 2-1/4 pounds total)

1 jar (16-ounces) Frontera Roasted Tomato Salsa or 2 cups Roasted Tomatillo Salsa (recipe follows)

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

1 medium-large red onion, cut into 1/3-inch thick slices

1/2 cup chopped dried apricots, tossed with a little hot water to soften

2 tablespoons chopped parsley

2 teaspoons finely chopped lemon zest

1 firm-ripe avocado from Mexico, halved, pitted, peeled and diced

Salt to taste

Trim fat and whitish “silverskin” from pork tenderloins. Cut each in half, making six 6-ounce portions. Mix together 1 cup of the salsa with the Worcestershire and vinegar. Place the pork in a large dish, smear all sides with salsa mixture, cover and refrigerate for several hours or as long as overnight. Preheat a gas grill to medium or light a charcoal fire and let burn until charcoal is covered with a thin layer of gray ash. Use tongs to arrange the pork in the center of the grill; reserve the marinade. Lay the onion slices on the cooler section of the grill. Cover and cook until the pork is nicely browned underneath and onions are softening, about 10 minutes. Turn pork and onions over. Baste pork and onions liberally with reserved marinade. Re-cover the grill and cook until the pork feels nearly firm* when touched or reads 150° on a meat thermometer, about 5 minutes more. Remove pork to cutting board and tent with foil. Chop the onion slices and remove to a bowl. Add remaining salsa, apricots, parsley, lemon zest and avocado; season with salt and stir gently. To serve, thinly slice pork and generously spoon salsa over slices. 

Roasted Tomatillo Salsa

Yield about 2 cups

1 pound tomatillos, husked and rinsed

4 to 5 serrano chiles, stemmed

1 small white onion, sliced 1/4-inch thick (about 4 ounces)

3 garlic cloves, peeled

1/2 cup water

1/3 cup chopped fresh cilantro, loosely packed

1 teaspoon salt

1 teaspoon sugar, optional

Heat broiler. On a foil-lined baking sheet, lay tomatillos and chiles. Set sheet 4 inches below broiler; roast until tomatillos are soft and black in spots, about 5 minutes. Turn tomatillos and chiles; roast 5 more minutes; set aside to cool. 
Set oven to 425⁰F. Separate onion into rings. On a baking sheet, combine onion rings with garlic. Bake, stirring frequently, until onions are roasted and garlic feels soft and brown in spots, about 15 minutes. Cool. In a food processor, pulse the chiles, onions and garlic until finely chopped; remove to a large bowl. To food processor, add tomatillos; coarsely puree; add to bowl. Stir in water, cilantro and salt. Add sugar to soften the tartness of the tomatillos, if desired. Serve immediately or refrigerate for up to 5 days. 

Grilled Chicken With Tomatillo-Avocado Sauce
Yield 4 portions

1 jar (16-ounces) Frontera Tomatillo Salsa or 2 cups Roasted Tomatillo Salsa (recipe above)

2 tablespoons olive oil, divided

4 boneless, skinless chicken breast halves, each pounded to about 1-inch thick

1/3 cup chicken broth

1 avocado from Mexico, halved, pitted, peeled and diced

1/4 teaspoon salt
Chopped fresh cilantro, for garnish

In a baking dish, mix together 1/4 cup of the salsa with 1 tablespoon of the oil. Add the chicken and turn to coat. Cover and refrigerate for 2-3 hours, if time permits. Prepare a charcoal grill or heat a gas grill to medium-hot. In a large skillet, heat the remaining 1 tablespoon of oil. Add the remaining salsa; stir 5 minutes to concentrate slightly. Add broth; boil gently until thick enough to coat a spoon, about 10 minutes. Remove from heat; add avocado. Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through, about 8 minutes. To serve, spoon sauce onto 4 plates; top with chicken; garnish with cilantro. 

Click here for more Rick Bayless recipes with Avocados from Mexico.

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This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.