While in San Antonio for my son’s graduation from officer basic training, my Mother’s Day gift was a dinner on one of the riverwalk boats. It was an introduction to a very different guacamole that I tried to duplicate without success when back home. Thanks the Barefoot Contessa, I worked from her basic recipe and now provide the snack for the football games and family gatherings. After watching Everyday Italian, I added a my version of Giada’s homemade tortilla chip. No pics unfortunately – lost them in the camera! Here's the empty bowl that I serve in...
4 Haas avocados
3 T. freshly squeezed lime juice (can use lemon)
1 small red onion, diced
1 large garlic clove, minced
1 t. salt
1 t. freshly ground pepper
1 t. cumin
1 medium tomato, seeded and diced
Cut avocado in half, remove the pits, and scoop the flesh out of the shell into a large bowl. Immediately add the lime juice, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well.
12-6 inch soft taco shells (have used both flour and corn)
¼ cup Olive oil
1 t. dried oregano
½ t. pepper
Package shredded Mexican cheese
¼ t. salt
Preheat oven to 375. Line 2 sheet pans with foil. Whisk oil, oregano, pepper in small microwave safe bowl and microwave for 15 seconds (just till warm). Set aside for 15 minutes. Brush both sides of tortillas with oil mixture and stack. Cut into ½ inch strips and place on pans in single layer. Sprinkle lightly with cheese and salt. Bake for 12 minutes.
If you are not going to serve the guacamole immediately, cover with plastic wrap directly on the mixture and refrigerate. Place tortilla chips in plastic bag when cooled and hide – they disappear otherwise.
Check back on Wednesday for the best Yankee pot roast – cranberry sauce, horseradish, cinnamon stick… part of my shopping list.
Have a great day!