Eewww guacamole, I don't like that. I don't like a lot of things. I like tacos, but I don't like taco salad, and I like lettuce, but I don't like lettuce when it's in a salad (a regular salad, with lots of ingredients; I will eat lettuce alone with dressing though).
I love taco salad. It's something I haven't had for a while. I really should have it some time soon though.
aeiou wrote:It seems that guacamole is an acquired taste. It wasn't until about a year ago that I begin to enjoy eating guacamole. It has to be really good guacamole, thick and kinda chunky. I now even enjoy eating the avocado just chopped up added to a mixed salad.
Can someone please tell me what guacamole is made of? I love Mexican food.
especially at the Chipotle-Mexican Grill. I like their fajita burritos more i.e. the ones with onions & green bell peppers rather than the refried beans. Once I added that green colored thing called guacamole to my burrito and hated it.
after that I never dared to try again.
here's just one way to make it:
GUACAMOLE
3 or 4 large ripe avocados
1 large or 2 medium tomatoes
1 small onion, diced very finely
1 small can chopped green chilies
1 Tablespoon lemon juice
salt to taste
Toast tomato over an open flame til skin begins to blacken and split, turning often OR drop in boiling water for 30 seconds. Peel tomato under running water. Dice very finely (1/8 inch dice). Dice onion to match. Peel and mash avocados with tomato, onion, chilies and lemon juice. Add salt to taste. Put one seed in container with guacamole. Cover tightly until just before serving. A piece of plastic wrap placed directly on the guacamole helps keep it from darkening.
If you don't think it will be enough, add a small container of low fat sour cream and mix thoroughly. Better without.
GUACAMOLE
3 or 4 large ripe avocados
1 large or 2 medium tomatoes
1 small onion, diced very finely
1 small can chopped green chilies
1 Tablespoon lemon juice
salt to taste
Toast tomato over an open flame til skin begins to blacken and split, turning often OR drop in boiling water for 30 seconds. Peel tomato under running water. Dice very finely (1/8 inch dice). Dice onion to match. Peel and mash avocados with tomato, onion, chilies and lemon juice. Add salt to taste. Put one seed in container with guacamole. Cover tightly until just before serving. A piece of plastic wrap placed directly on the guacamole helps keep it from darkening.
If you don't think it will be enough, add a small container of low fat sour cream and mix thoroughly. Better without.
mmm....guacamole..... It's 7am here right now and that sounds soooooo good!
For a really REALLY simple guac, just mash avacados and add in your favorite salsa.
For a really REALLY simple guac, just mash avacados and add in your favorite salsa.