Hola chico’s and chica’s this week we’re going Mexican. I know, I know… there’s no shortage of mexican restaurants in Melbourne now for everyone to enjoy but now that winter has well and truly settled in who wants to wait in a queue for a taco. Now you can settle yourself in front of the fire or whatever heating method your house employs and tuck into some delicious mehican that’s a cut above your old el paso.
Having said that, don’t get me wrong, I actually have a soft spot for old el paso tacos. The crunchy taco totally has its place for me and that seasoning that comes in the taco box is sooooo good in such a toxic, harden your arteries sort of way. I’m almost certain it has crack in it.
But enough about crack…today I’m easing you into it and starting with a recipe for guacamole. I’ve been using this recipe for years and really love the zinginess and freshness of this guac.
What you need:
- 2 avocados
- 1/2 red onion, very finely diced
- 1/2 bunch coriander, finely chopped
- juice of 1/2 -1 lime
- 1 tomato
What to do:
In a bowl mash the avocado with a fork or potato masher. A tip to stop the avocado from discolouring is to throw one of the avocado pips into the bowl with the avocado. Don’t ask me how it works, but it just does. You can remove it once you add the lime juice as the acid will also stop it from discolouring.
Cut the tomato in half and scoop out the fleshy part of the tomato which contains the seeds and a lot of water. You can do this easily with a teaspoon. Dice the tomato and throw into the avocado.
Mix in the diced onions, coriander and lime juice. Start with juice of 1/2 the lime and adjust to suit you. I like mine zingy so I usually use the whole lime. Another little tip to get the most juice out of your lime is to place your palm on the lime and with some bodyweight behind you, push on the lime and roll it around. This will release a lot of the juice.
Season with salt and serve with corn chips or with tacos, burritos, fajitas etc.