I was recently at a dinner dance when a friend of mine was talking about the great avocado salad at the little Mexican taqueria in our neighborhood. She said "I know I could make it myself, but I don't want to have to peel an avocado." So I proceeded to pick up my dinner roll and demonstrate exactly how easy it is to work an avocado. Fortunately, there are real avocados in the pictures below!
Lesson 1~ Everything you wanted to know about avocado's but were afraid to ask.
I prefer to use Haas avocados. These are the smaller ones that are very dark green to black in color with a somewhat bumpy skin.
When buying avocados, look for avocados that have the stem intact.
You also need to know when you plan to use them. Avocado's don't ripen until after they are picked, so if you won't use them for a few days, buy them when they're very hard, like a rock. Then leave them on your kitchen counter until they ripen. As they ripen, the flesh softens. To test for ripeness, press gently on the skin. Avocado's are ripe when they yield to gentle pressure. (Tidbit: Make a very tight fist, with your other hand, press gently on the flesh part between your thumb and forefinger...that is about the same give that a ripe avocado will have.) Once ripe, avocados should be used right away or stored in the refrigerator and used within in a day or two.
Once avocados are halved and seeded you can slice, dice or mash, depending on what you're making. An easy way to remove the flesh is to run a spoon between the flesh and the skin to separate. Now you're ready to make the Guac.
Classic Guacamole6 ripe Haas avocados, halved pitted and smashed
1 large ripe tomato, finely chopped
4 to 6 cloves garlic, pressed or finely chopped
lime juice (1 half or whole lime) to taste
Kosher or regular salt (about 1/2 to 1 tsp)
2 to 4 Tbsp fresh chopped cilantro
Combine all ingredients...serve with chips and tequila!
(Tidbit: To easily smash avocados use a large fork or a pastry blender.)
Nothing goes better with Guac than a margarita. Just as with guacamole, simple quality ingredients make the best margarita. Serve them on the rocks or straight up.
2 ounces Petron tequila
1 ounce Cointreau
3/4 ounce lime juice
Rub lime wedge around rim of glass and dip in coarse salt to coat.
Combine all ingredients and pour over ice or shake and and strain into margarita or martini glasses. Garnish with lime wedges.
(Tidbit: Make the Margarita's first so you can enjoy them while your making the Guac!)