Tag: guacamole

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Caridad’s Guacamole on #FoodieFriday

Long before hipsters and others discovered avocado, Latinos were eating them in droves (when you could find them if you didn’t live in an ethnic enclave). Now avocados are ubiquitous, although I still find it hard to find Florida avocados. What’s the difference? Florida avocados are bigger and have smoother skin. They also have significantly less fat, but the fat in avocados is a healthy fat in the form of oleic acid. In general, avocados have lots of fiber, vitamins, can help reduce inflammation, improve good cholesterol . . . I could go on and on, but you get it. Avocados are good in moderation.

So when are avocados ripe? For the Hass ones which are more common (they are the small bumpy skin ones), don’t rely on color! If they’re brownish they are probably way far gone. Just gently press at the top near where the avocado connected to the tree. If it’s a little soft, that’s good and give it another day or so for it to be ripe. If it is ripe and you’re not ready to eat it, put it in the fridge! It will keep for a week or more in the fridge until you’re ready for it.

We always have a simple avocado salad on Christmas Eve, but one of my fav things to do is to make a nice guacamole with them!

Caridad’s Guacomole

Ingredients

    3 ripe avocados, peeled and chopped into big chunks
    1 clove garlic, chopped
    1 10 oz can ROTEL diced tomatoes and green chiles (drained)
    2 tbsp Olive Oil
    2 tbsp apple or white vinegar
    Juice of either 1/2 a lemon or if you have 1 lime
    1 ripe tomato chopped
    1/2 tsp salt
    Pepper to taste
    A few good shots of Cholula hot sauce

Directions

Place your salt and garlic in a mixing bowl. Mash together with a fork until close to a paste. Then add the oil and vinegar and mix. Add the avocado chunks and mash with a fork, but leave some nice chunks in there. You may want to put in half and mash it well, and then add the second half and only partially mash it. Add the Rotel tomatoes and chiles plus and mix. Add the ripe tomatoes and mix. Finish with adding the lemon or lime juice and Cholula. If you like it spicier, add more Cholula or a shot of Tabasco.

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Mexican Recipes from SINS OF THE FLESH

Mexican FlagI’ve had the pleasure of visiting Mexico on several occasions for business and totally enjoyed the time I spent there. The people are warm and gracious, the margaritas are refreshing and the food . . . Well, the food is divine. I could probably eat Mexican food every day and not complain!

My experience with Mexican culture and the many Mexican-Americans in the Jersey Shore area is what led me to make the hero of SINS OF THE FLESH, Mick Carrera, a Mexican-American. As for the heroine, she is Mexican-Irish, a nod to my editor at Grand Central Publishing as well as to two cultures rich in the arts.

There are a number of scenes in SINS OF THE FLESH where the characters are enjoying Mexican food prepared by Mick’s mother at his family’s Mexican restaurant. I’ve shared some Mexican/Tex-Mex recipes with you in the past.

There was my ever popular party food – the layered Tex-Mex dip. You can get the recipe for that Tex-Mex dip, by clicking here.

Or you can try some wonderful nutty and buttery Mexican Christmas Cookies by clicking here.

My friends at Cuervo, who are celebrating their 250th anniversary, have a mess of great margarita recipes at their site. You can check out the Cuervo Margarita recipes by clicking on this link.

But now, another recipe for one of the foods that you’ll see in SINS OF THE FLESH and it’s a simple one. While I love enchiladas and tamales, they are a lot of work. This is an easy recipe and one which you can use for your next party or as a side dish to your tacos, burritos or even as a topping on your hamburger.

Guacamole

  • Ingredients
      • 2 ripe Florida Avocados (or 4 ripe Hass Avocados)
      Juice of two limes (about 1/4 cup)
      1 teaspoon ground cumin
      2-4 shots Cholula or Tabasco hot sauce (to your taste or omit if you do not like spicy)
      2 tablespoons olive oil
      1 tablespoon chopped fresh cilantro
      1/2 cup medium onion finely chopped
      1 clove garlic finely minced
      Optional:
      2 ripe Roma Tomatoes, chopped
      1/2 cup queso fresco, crumbled
  • Directions
      • Slice the avocados in half and remove the seed. Scoop out the insides of 3/4 of the avocados. Leave 1/4 to the side for now.
      Mash the avocados with a fork and add the lime juice and remaining ingredients. Mix together.
      Chop the remaining 1/4 avocado into small pieces and add to your mixture. If you’ve chosen to add the tomatoes and queso fresco, add the tomatoes now and 1/4 cup of the queso fresco.
      Mix all the ingredients lightly. Garnish with the remaining queso fresco.

I hope you’ve enjoyed today’s Tuesday Tip. Just to make it all clear and legal, Cuervo is one of my clients, but I’m recommending their products because they make a wonderful tequila! FYI – If you ever have a chance to visit the city of Tequila in Mexico, see if you can spend some time at Mundo Cuervo, a cultural center established by Jose Cuervo and dedicated to Mexico and the history of tequila. I’ve been there and it is absolutely amazing!

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