Inspired by MovNat meals (see the last photo at the link) I have been enjoying grilled carne asada, prepping guacamole as far more than a garnish or dip. Instead, think substitute for mashed potatoes. Do a lot. Tell your guests that rice & beans suck nutritionally by comparison. Fill up on the guac instead.
So getting started, we have the avocados, roma tomatoes, fresh garlic, onion, jalapeno peppers, cilantro and lime. You’ll need salt, too. Salt is one of those essentials for good guac, in my view and it’s the one time I’m pretty liberal in its use. Try it. It’s remarkable how much it brings out the flavor.
I don’t use fixed quantities but do it to taste, each step along the way. In this case, all 4 avocados, two of the tomatoes, half the onion, two cloves of garlic, two medium jalapenos, about a half cup of cilantro, lime juice & salt to taste.
Step one is to mash the avocado with a potato masher. You want it chunky, not a puree, so don’t use a processor. Mash it by itself so as not to crush your other chunky ingredients. Next goes the finely chopped onion, to taste. I chop more than enough, add most of it, stir in and add more bits until just right (judge for crunch, too). Next goes the garlic, crushed and finely chopped. Then the peppers, seeds removed, very finely chopped and with a bit of a crush from the side of the knife. Do one pepper first, stir in, let sit and taste in about five minutes. Add whatever portion or all of the 2nd pepper, or more if you like. I like it pretty spicy and should have got a 3rd pepper.
The tomatoes are coarsely chopped, seeds & mush removed. For the cilantro, I like to chop up both leaves and stems in about equal portions from both sides. Be careful. It’s pretty powerful and can overpower the other flavors. Last is lime juice & salt to taste. As mentioned, I recommend going a bit liberal on the salt.
I have a sister-in-law who makes awesome guacamole. I couldn’t reach her yesterday to confirm the particulars of her recipe or method, but this is what I imagined it might be close to. The jalapeno is the essential ingredient — other than the avocado, of course.
Next step was to get grilling the carne asada, obtained from the excellent Mi Pueblo market in walking distance. In this case it was flap meat or bavette, marinated in some green spices.
A bit blurry on that pic, but the other one was worse. Friends Julie and Robert brought a salad with bacon bits to top things off.
I ate my first helping of salad with just the vinaigrette provided, then for a second helping tossed it with a good bit of the guac, with excellent results. Oh, not pictured but serve the meat with a lime cut in half and squeeze it all over the meat. Essential step.
A bit blurry there too, but better if you click for the hi-res version.
Later: OK, if you do this preparation, one more word of advice if you intend to take pictures to show your family, friends, or blog about. Make preparations to have enough for leftovers. Doing this post at the end of a fast made me hungry.
Feel free to include some tequila to sip on.