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taco night and guacamole recipe

June 19, 2009

The corona’s iced down, the mariachi loud, and the smell of charcoal is in the air –all signs pointing to taco night.  While the aforementioned used to mean Ortega’s finest boxed products, and I do mean finest, it has slowly morphed into everything homemade, including the tortillas.  In addition to the tortillas, tonight’s feast shall include guacamole (recipe below), refried beans, taco sauce, and shredded chicken.  Being a food blog and all, recipes for each (or most) item will follow.

Although thrifty, Mexican food is time and labor intensive so I should have everything up by tomorrow afternoon.  Tune back in.

Guacamole recipe:

Ask 10 *qualified* people how to make guacamole and you’re sure to get 10 different answers.  And that’s fine.  Here’s my formerly proprietary recipe –try it and let me know what you think.


1 ripe haas avocado (NOTE:  it should be fairly soft but not squeamishly soft)

Juice of one lime

1 medium diced clove of garlic

A couple TBS of diced red or yellow onion

2 TBS chopped tomato

2 TBS chopped cilantro (optional but recommended)

Salt to taste


Add all the ingredients to a bowl and mash into a dip consistency.  To prevent browning apply plastic wrap directly on top of the guacamole and refrigerate.

The done deal.

The done deal. Tastes better than its ecto-cooler green color suggests.

One Comment leave one →
  1. Jill permalink
    August 20, 2009 11:39 am

    Vedy, vedy good! This was a true hit at a big family get together I attended.

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