Tuesday, June 26, 2012
Tacos (American Style)
jalapeno (or diced green chiles)
lemon or lime juice
Okay so my guac recipe is a little lacking in the measurement department - this is a totally by taste recipe. Any measurements are guesstimates on my part and suit my (and fams) taste. Usually when I make this I omit the jalapeno because The Diva loves it when it's not spicy. I also use my little Black & Decker chopper to make this.
Place avocado (scooped out of the skin and depitted), about a quarter of a medium-sized onion, two cloves of garlic (or one nice big one or 3-4 small ones - this is why I hate measurements), if using jalapeno add it here (if using green chiles from a can, I add it with the sour cream and tomatoes), if using lemon juice I give half a lemon one nice gentle squeeze if using lime juice I give half a lime several hard squeezes, salt and pepper to taste. Blend well in food processor (or other like kitchen tool). Scoop into bowl with room for mixing, add 2 large spoonfuls sour cream and about 3 tbsp diced tomato and gently fold into bowl. Refrigerate until chilled (or tacos are done) and serve with chips, veggies, on tacos or turkey sandwiches (or eat it straight out of the bowl....).
Here's the taco recipe:
1 small can (6 oz? It's the small one you can usually pick up 3/$1) tomato sauce
taco fixings: tortillas, shredded cheese, lettuce, black olives, salsa and sour cream
Brown hamburger and drain fat. Stir in tomato sauce, chili powder and cumin. I probably use about 1 tbsp chili powder and 1/2 tbsp cumin. You can use however much you want, but I think that the flavor balances out the best when using a 2:1 ratio of chili powder to cumin. Heat through and simmer for 5-10 minutes.
Assemble tacos and serve with chips and guac. Oh and a little note about the guac... I use mine within 24 hours. It does look a little brown after the first few hours, but tastes fine.