Easy to make with only a few ingredients, this is a great add-on for chalupas or enchiladas when you're using up some leftover pork or shredded beef. I have a tendency to grab a bag of tortilla chips and make it disappear all by itself, though.
Ingredients
3 ripe avacados (ripe ones are greenish black and soft)
1 small yellow onion
1 small tomato (Romas work well)
5 cloves garlic
1 lime
Salt
Pit and mash the avacados in a medium mixing bowl (potato masher works well). Dice the onion, tomato and garlic to a very fine chop and stir into mashed avacados. Squeeze juice of the lime over the mixture (prevents oxidation and discoloration and adds a little “nip”. Salt lightly and taste until adjusted to your liking. Cover with saran and refrigerate – overnight is best.
Serve with tortilla chips. This will “appetize” about four hungry people.
Variations/Hints: A little garlic powder can be added to intensify the garlic flavor, especially if you can’t wait for it to “cure”. I like to add a small amount of “heat” but not enough to really impact the flavor or experience – about a tablespoon of Tapatio or Cholula is good. Salsa (good chunky stuff) can be substituted for the tomato, but don’t omit the onion (it adds both flavor and texture). If you can’t find ripe avacados, put green ones in a folded/sealed paper bag in a warm place and they’ll ripen in a day or so. Some folks like to add cilantro but do so at your own risk – it is hard to get the amount correct and if overdone ruins the batch.
If you can’t wait and absolutely must use green or semi-ripe avacados, run them through the food processor to chop very finely (after removing pits and skin, of course) and add mayonnaise (about a half cup). Pulse and pulse until a smooth puree results. This will get you “close” in an emergency but won’t be as good as using ripe.
Fun food – enjoy!!!!
Hub
