epicurious5.0
Fava Bean Aguachile
Blitz fresh herbs, chiles, and lime juice to make a luscious sauce that coats plump fava beans and buttery avocado in this vegetarian aguachile recipe.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 40 min👤 Paola Briseño-González📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
Baked Totopos
2
Preheat oven to 375°. Toss 9 corn tortillas, each cut into 8 wedges, with 3 Tbsp. avocado oil and season with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a baking sheet.
corn tortillas, each cut into 8 wedges9. avocado oil2 Tbspmedium avocado, finely chopped1
3
Arrange in a single layer and bake tortillas until starting to dry out, 5–⏱️ 7 minutes. Using tongs, turn and continue to bake until lightly browned and crispy, 5–⏱️ 7 minutes more.
4
Fava Bean Aguachile
5
Fill a medium pot with water and bring to a boil. Prepare an ice water bath. Cook 1 lb. shelled fresh or frozen fava beans until bright green and crisp-tender, 30–⏱️ 60 seconds if using fresh and 2–⏱️ 3 minutes if using frozen. Drain and transfer to ice water bath. Let cool, then drain again and pat dry. Remove papery membranes from beans, if needed. Transfer to a large glass or ceramic bowl.
. shelled fresh or frozen fava beans1 lb
6
Blend 2 serrano chiles, stemmed, seeded, ½ cup chopped cilantro, ⅓ cup fresh lime juice (from about 3 limes), 2 Tbsp. avocado oil, 2 Tbsp. mint leaves (from about 2 small sprigs), 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and 2 Tbsp. water in a blender until smooth, about ⏱️ 2 minutes.
. avocado oil2 Tbspmedium avocado, finely chopped1. mint leaves (from about 2 small sprigs)2 Tbsp
7
Add aguachile to bowl with beans and toss to combine. Let sit at room temperature ⏱️ 15 minutes.
8
If desired, transfer fava bean mixture to a large shallow serving bowl. Top with 4 small radishes, thinly sliced, and 1 medium avocado, finely chopped. Garnish with whole cilantro leaves. Season with remaining ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt. Serve with baked totopos alongside.
. avocado oil2 Tbspmedium avocado, finely chopped1
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