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You can find Avocado leaves in most Mexican grocery stores and via the internet. In Mexico, fresh as well as dried leaves are available, though, as with bay leaves, dried ones have excellent flavor. Dried leaves with a vibrantly olive-green color have more flavor than pale ones. Unbroken leaves are typically a sign of careful handling and higher quality. Below, a recipe for Oaxacan-style Black Beans.
You can find Avocado leaves in most Mexican grocery stores and via the internet. In Mexico, fresh as well as dried leaves are available, though, as with bay leaves, dried ones have excellent flavor. Dried leaves with a vibrantly olive-green color have more flavor than pale ones. Unbroken leaves are typically a sign of careful handling and higher quality. Below, a recipe for Oaxacan-style Black Beans.
Toast avocado leaves in a hot skillet until lightly browned and aromatic (~1 minute). Transfer to a blender.
Toast chiles in the skillet until aromatic and lightly browned (~1 minute). Transfer to the blender.
Heat lard, drippings, or oil in the skillet; sauté onion and garlic until richly browned (~7 minutes). Transfer to the blender, leaving excess fat behind.
Blend beans (with their juice) and toasted ingredients until smooth, adding water if needed.
Cook blended mixture in the skillet with remaining fat, stirring occasionally, until it reaches a mashed potato-like consistency (~10–15 minutes).
Season with salt to taste (~2 teaspoons, depending on bean saltiness).
Serve on tostadas or tlayudas with cheese and roasted tomatillo salsa.
