This post has been sponsored by NESTLÉ® LA LECHERA® and NESTLÉ® ABUELITA. All thoughts and opinions are my own.

I’m not one to toot my own horn, but these Mexican Chocolate Tres Leches Cupcakes are so divinely delicious, they deserve to be celebrated by ALL this holiday season! I was shopping the Hispanic aisle at Walmart and spied a box of NESTLÉ® ABUELITA sitting next to NESTLÉ® LA LECHERA® . It was like all the pieces of the puzzle came together at once in my mind and I thought I should make a batch of Abuelita Chocolate Tres Leches cupcakes.  I wanted that unmistakable taste of authentic Mexican hot chocolate with a unique cinnamon touch for my Tres Leches cupcakes. Then I quickly thought of the creamy consistency, and sweet, luscious texture of La Lechera sweetened condensed milk and knew this would be my milk base. I made individual cupcakes for easy packaging and sharing with loved ones over the holidays, because ultimately that’s what it’s all about!

Is there a dish that your Grandma use to make you when you were little?  Something special that your Momma has learned from her Mom and will now pass it down to you?  For me it’s Avocado Tacos.  The simplicity of these tacos is the beauty of it.  You can taste the creamy-ness of the avocado, the tang of the cheese and the tasty salsa all wrapped in a crispy corn tortilla shell…. and that’s all you need.

Avocados from Mexico is sending me to Blogher in New York City in less then a week to find out what other bloggers think when they hear the words Avocados and Abuelita (Grandma) together?  What a fun trip.  I can’t wait to hear what people have to say.  In the meantime I will savor what comes to mind when I hear the words Avocados and Abuelita together ….. Avocado Tacos with a Red Salsa!

 All photos taken by: Nicole Presley

Ingredients for Avocado Tacos:

10 – corn tortillas

2 – ripe Avocados from Mexico (sliced 1 inch thick)

1 – round of jalapeno queso quesadilla (sliced 1/2 inch thick)

toothpicks

1 – cup vegetable oil

Ingredients for simple red salsa:

water

4 – tomatoes

7 – chile de arbol

3 – garlic cloves

1 – tablespoon salt

Let’s start with the simple red salsa.  Fill a medium pot halfway with water and place over a medium high flame. Bring to a boil and add tomatoes and chile de arbol. Boil for 30 minutes. Remove from flame. With a slotted spoon, remove tomatoes and chile de arbol (remove stem from chiles) and place in a blender. Add 1 cup of the water the chiles boiled in to blender as well. Then add garlic and salt. Cover and blend till smooth. Pour into a bowl and set to the side until tacos are ready. This portion can be made the day before if desired.

Taco time! Over an open flame heat corn tortillas till warm and pliable. Remove from flame and stuff with a piece of Avocado and cheese. Fold in half and close with a toothpick. Repeat until done with all tortillas.

Pour vegetable oil in a frying pan over a medium high flame and allow to get hot.  Then add tacos and fry on each side for 3 to 5 minutes or until crisp.

Then remove tacos from oil and let drain on a paper towel lined plate.

Remove toothpicks. Dress your tacos with red salsa, and eat one of the most incredible tacos of all time.

Disclosure: This is a sponsored post on behalf of Avocados from Mexico . The recipe and opinions are completely my own!  Yes, and without a doubt #ILoveAvocados #AmoLosAguacates