Avocado and Mexican Spiced Bao Buns
Historical Background: The avocado played an important role in Aztec culture thousands of years ago, while bao buns are an iconic dish in Chinese gastronomy. The meeting of these two worlds embodies a flavorful, modern fusion dish that has become a new favorite among street food enthusiasts. Emotional Introduction: As the scent of lime and chili fills the kitchen, you can almost feel the atmosphere of Mexican markets and Asian food stalls in one bite. Technical Advice: Always prepare the avocado fresh, just before serving, to preserve its vibrant color and creamy texture. Deseed the tomato to prevent the filling from becoming watery. This dish is an excellent choice for a light weekend lunch or a healthy, quick dinner. If you want a vegan version, simply omit any dairy ingredients and replace them with olive oil.
Ingredients for this recipe
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Preparation Steps
1
Steam the bao buns over simmering water for 6–8 minutes. You can use a bamboo steamer or a colander placed over a pot, covered with a lid. Make sure the buns don't touch the water directly!
2
Halve the avocados, remove the pits, and scoop out the flesh. In a bowl, mash with a fork until smooth. Drizzle with lime juice and stir in the salt, chili powder, and ground cumin to create that Mexican flavor.
3
Dice the tomato finely, then mix with the cooked corn and black beans. Add a little olive oil and gently toss to combine, being careful not to crush the ingredients.
4
Carefully open the softened bao buns, being careful not to tear them. Spread a portion of the spiced avocado cream on the bottom half, then spoon the vegetable mixture on top.
5
Serve the prepared bao buns immediately. They're best enjoyed warm, when the buns are still soft and the fresh, lime-infused flavor of the avocado cream shines through. If you have any leftovers, they can be stored in the refrigerator for up to 1 day.
6
Tip: If you like it extra spicy, sprinkle a little extra chili powder on top before serving. If you don't eat beans, you can substitute them with grilled bell peppers.
