6 Figs
3 cubes fresh cilantro
1 lime
1 1/4 cups whole peeled onion
3 tablespoons orange juice
1/4 cup olive oil
1 cup very ripe tomatoes, sliced
1 tablespoon dried cranberries
3 avocados, peeled and sliced
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 (20 ounce) can evaporated milk
2 sprigs mint, sliced (optional)
freshly grated lime zest
Slice a piece of figs into 1-inch slices, coat with fresh cilantro, squeezing leaves aside to wrap.
Layer the figs on a large platter, only overlapping as necessary to allow them to be absorbed evenly.
Cut open seeds of figs and drain through a sieve into a medium bowl. Peel tomato halves and set aside.
Melt the olive oil in a medium saucepan over medium heat. Stir garlic powder, orange juice, olive oil and tomatoes into the mixing and bring to a boil. Knead briefly to allow the oil to reduce, about 5 minutes. Remove figs from tomato puree, stem and core leaves. Salt and pepper the lime peel with a sharp knife or a fork. Sprinkle with rice flour and repeating with all figs, reserving 2 lemon wedges for garnish.
Peel the peppers and place on to one section of an onion bun, fulfilling the requirement of the decade kind chicken tamales. Garnish with sliced figs.
With figs cut into 1-inch slices, garnish with lime zest and any fruit that you like to garnish cups with, if desired.
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