Tag Archives: Guacamole

Speedy Guacamole

Come on, we all know the world has gone nuts for avocados, and I’ll admit that they’re great in salads, on toast, or with prawns served up in them like my Nana still likes to offer up at Christmas time (although I hated them as a kid and can now understand why my parents were puzzled when I turned my nose up at these fantastical fruits!), but they’re purest, happiest form to me is smooshed and served up as a wonderful guacamole and served alongside fajitas, tacos, enchiladas, quesadillas or plain old tortilla chips.  Especially if your tortilla chips are homemade too.  I’ve been meaning to share this one for awhile as it is so easy and a great way to use up that extra ripe avocado that’s lounging around in your fridge.  I can’t tell you how many times I’ve justified a tex-mex meal on the basis that I have an avocado to use up!  As you may know, avocados tend to go brown if left in the air to oxidise for too long – although the squeeze of lime should help to prevent or at least slow that process down – so I like to leave this until the very last practical minute to make up prior to serving – usually whilst the chicken or beef is frying off or when the finished article is in the oven in the case of enchiladas, but it really is so quick and easy that it’s no stress to organise it that way.

This isn’t a traditional guacamole recipe, as there are usually chunks of red onion and chilli added to guacamole recipes, but it’s how I prefer to eat it – smooth, creamy, zesty and the perfect foil for that spicy, cheesy mexican food!  As with most of our recipes, this will be plenty to serve alongside a mexican meal for two people.

Speedy Guacamole

Speedy Guacamole

Ingredients

  • One ripe medium avocado
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • 2 tsp lime juice

Instructions

  1. Cut the avocado round its middle, lengthways, until you hit the stone, being careful not to cut yourself. Remove the stone, either by squashing it out, pulling it out, or carefully edging the blade of your knife into it and twisting (this is the higher danger option as it can get stuck on the knife and it'll be quite slippery to remove, but it's also the most effective for me).
  2. Squash, scoop or fork out the flesh from both sides of the avocado and mash up in a bowl. I went for the messy option and used the ramekin I was planning to serve the guacamole in, but you might find it easier to use a larger bowl to give you room to mash and mix and then serve it all up in a prettier, cleaner bowl.
  3. Add the chilli powder and salt and mix these in well.
  4. Add the lime juice and mix it in well. And that's your guacamole ready to serve!
  5. If you have any left over, cover it and keep it in the fridge, but make sure you use it up the next day. It may still discolour a little but it will be safe to eat.
  6. If you want to shrink the recipe down for one serving, use the avocado half that the stone doesn't stick into. Reserving the side which still contains the stone will help to stop the avocado discolouring whilst it's waiting to be used, and I also like to pour a little lemon juice over the surfact before cling filming well and putting in the fridge.
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Why not try serving it up alongside our homemade quesadillas or tortilla chips?

Turkey Tacos

I happened upon some turkey fillets at the local farmers’ market at the weekend, and then stumbled upon corn taco shells at the supermarket.  Add peppers and onions from the fridge and you’re pretty much there for a delicious Mexican supper!

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You will need:

turkey, chicken, beef or pork, sliced into strips

1/2 red pepper

1/2 onion, red or white, whichever you have or prefer

2 tsp cornflour

1 tsp paprika

1 tsp chilli powder

1 tsp ground cumin

1/2 tsp oregano

1/2 tsp parsley

salt and pepper

olive oil

1 tsp tomato puree

taco shells (3 if smallish and you’re greedy like me) or tortilla wraps, flour or corn, folded or rolled

sour cream, guacamole, grated cheese and salsa, to serve with, optional

salad to serve alongside, optional

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1.  Slice the onions and peppers and chuck into a hot pan, medium to high heat, in a little oil.  Stir occasionally to keep the veggies moving, to avoid burning.

2.  When almost done, lower the heat and stir in the tomato puree – cook out for a couple of minutes.

3. Whilst all that is going on, mix up the herbs, spices and cornflour in a bowl and cut your meat into strips.  Toss in the spicy flour mixture and turn the heat up under the pan.

4. If using crunchy taco shells, turn them upside down on a tray and put in the oven to heat up – this will make them crunchier.  Remove from the oven, lay on their sides and sprinkle grated cheese inside then pop them back in the oven.

5. Add the turkey to the pan and fry ’til taking on colour and cooked through – this shouldn’t take more than about 5 minutes – stirring back into the vegetables for the last few minutes.

6.  Now it’s time to construct them!  Once the cheese is nice and melted, fill with the turkey and veg filling, layering with sour cream, guacamole and salsa if you wish (which I do), or you can keep those as dips for the side if you prefer.

7.  Serve with salad and a heap of napkins – you’re going to have to eat these with your hands!  Buen provecho!

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