My daughter was visiting for a week with her kiddos, so of course I had to throw a taco party! I made pork tacos from scratch and made some ground beef with Old El Paso taco mix for the kids who refuse to eat anything as awesome as my pork tacos.
I will post my pork taco meat recipe the next time i get a picture. Or not. Maybe I’ll do just the recipe later today.
For now, however, I want to concentrate on a recipe for crack. Green, creamy, good on chips crack. It’s good on steaks too. And chicken. And everything but cake. Not so much with the cake.
Photos are in a slide show at the end because it’s easier for me that way.
- 4 ripe but not super soft avocados. These need to be harder than usual, but not unripe.
- 5 cloves of garlic – peeled and ended
- 1 large bunch of well rinsed and washed cilantro
- 1 large bunch of green onions, ended
- 1 lemon, juiced
- 3 limes, juiced
Cut the avocados in half, pull the seed, use a sharp knife to score the flesh in a cross-hatch pattern. (See the photos below.) Scoop the flesh into a large bowl.
Chop the green onions into 1/8 inch slices. Add to bowl.
Chop the cilantro fine. Add to bowl.
Run the garlic through a press, mash it up in a mortar and pestle or chop and smash it on a cutting board using salt. The point is that you do NOT want big chunks of raw garlic loose in this guac. That is unpleasant. Add to bowl.
Add the citrus juice to the bowl.
Mix. Salt to taste. Just a note on salting dips meant for chips – taste them for saltiness using the chips you plan to serve alongside the dip.
Eat till gone. Rinse. Repeat.