Tuesday, November 29, 2011

Taco Tuesday.

Mexican food makes most of us feel...well, festive.  And full!

I think Mexican is one of the easiest ways to host a party in a pinch.  You could order take-out or whip up a quick and easy guacamole, place a few soft flour tortillas in the oven, empty a bag of tortilla chips in a bowl and throw some coronas on ice!  Or, coronitas...how cute are they?   Almost as cute as this authentic stone ground bowl a friend got me from Rosa Mexicano.  http://www.rosamexicano.com/

Below is a great recipe for Guacamole.  Serves 2-4.

Rule of Fin: If an avocado does not "bounce back" to the touch, it is not ripe. Keep pits in your guacamole to keep it fresh and prevent browning when you store in refrigerator.

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 T cilantro leaves, finely chopped
• 1 T of fresh lime or lemon juice
• 1/2 t coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with limes, red radishes or jicama. Serve with tortilla chips or soft flour tortillas.

1. Cut avocados in half, remove pit. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with half of one chili pepper and add to the guacamole to your desired ° of hotness. Keep the tomatoes separate until ready to serve.  Remember that much of this is done to taste because of the variability in the fresh ingredients.  So, start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.


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