Preparation time: 10 min. for Guacamole, 20min. for Taco sauce.
Difficulty: Easy
Secret : level of maturity fresh avocado and jalapenos peppers.
The guacamole is to Mexican cuisine such as the MacDonald Ketchup, mustard to hot dogs to macaroni and cheese. Once in Tijuana, I ate the tortillas in a kiosk along the road very, very homemade. Neon light with bare wires, white plastic tables and "kitchen" on sight. It employed about fifteen people, ten of which were devoted to the assembly of Guacamole. In a highly efficient assembly line were peeled, pitted, sliced \u200b\u200band squashed HUNDREDS of very ripe avocado. Jelly final merged into 100 liter barrels, managed personally by what appeared to be the owner or at least the restaurant manager, who oversaw a large man with an air of brisk authoritarian entire production chain. At the end of a feast of tortillas from indigestion turned out to be the income of eight dollars (there were two). I paid with ten U.S. dollars, leaving two dollar tip to the cashier: I understand that with that amount has been fired and the cashier will be open for business on their own.
We are preparing. Take a couple of very ripe avocado-key fund-to assess the degree and cut lengthwise so as to obtain two halves. Then rotate them in opposite directions and peel it off. Denocciolatele with a large spoon and then remove the peel by digging with the same spoon. In this way, waste nothing. Keep aside a grossly half and slice the other three.
a white onion Peel and chop the knife. Clean type Sammarzano a ripe tomato, peeled, seeded and diced. Put all in blender, if you have one, otherwise you touch do-mash with a fork and add the juice of half a lime , two tablespoons of olive oil (glue Minuccio), salt, pepper and two drops of tabasco . If you find it-for example, the Paris-monoprix can add fresh coriander leaves , also excellent for the final decoration. Chop then with the blender and transfer to a bowl. By the third half of avocado that you have taken, you make little cubes and arrange over the sauce.
Decorate with coriander leaves-an alternative that's fine too-parsley and a slice of Lime.
is important that the guacamole is prepared and immediately served as it tends to tarnish (oxidize), despite the protective effect of Lime. If I had leftovers and did not want to toss, cover with plastic wrap in direct contact with the surface.
The guacamole recipe appears in many Mexican-Tacos, grilled shrimp, tostadas, etc. .- is as a condiment and as a side dish. It's great as an aperitif, served with small tortillas, triangular those found in any supermarket, drinking good Mexican beer ice, like the Crown, with the inevitable slice of lime.
Enjoy!
Taco sauce is a bit ' the equivalent of tomato sauce grandmother Rosina. Log in numerous recipes, including beef enchiladas, shrimp tacos, fajitas and lamb etc.. Need ripe tomatoes, model Sammarzano, peeled and seeded. Serves 4 calcolatene two apiece. The fundamental red and green jalapenos. There are then a green pepper , cleaned and cut into cubes and strips, a chopped red onion, three cloves of garlic, peeled and left whole, cumin and coriander seeds. Olive oil, salt, pepper and sugar cane. Juice of half a lime.
For the spices: a teaspoon of coriander seeds and cumin in a a mortar. Grind until a fine powder.
For jalapenos, three or four red and green, washed, seeded and chopped with a knife. Shocking Hazard: if you do it with your hands, wash them after carefully and avoid touching your eyes or worse, the pudenda. The effect could be very unpleasant!
Preparation: you cook the red onion in a large pan with good olive oil for 4 or 5 minutes. Add the peppers, jalapenos, a teaspoon of brown sugar and spices. Saute over high heat for 5 minutes. Season with salt and pepper and add the lime juice and tomatoes. Little secret: In addition to fresh tomatoes into cubes you can put a little ' true sauce, a couple of spoons, Mutti type, which helps to tie it all together. Do go for another ten minutes.
Taco sauce is consumed as it is, at least traditionally, but it is the key component of a series of flat-institutional cf. Beef Enchiladas.
Council Sommelier : In Mexico there are great beers of tradition and prestige, including the aforementioned Crown. Personally, I'm a fan of Soberana. If you have a drink with Guacamole, try a New Zealand Sauvignon as the Mount Nelson, good for relationship quality and price .
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