Posts tagged avocados

Taquitos with Greek avocado guacamole

Greek yogurt guacamole

For my birthday Mr. Squid made a Mexican feast–chicken and potato ancho-spiced taquitos, rice and refried beans. But we only had one avocado. Not enough for guacamole. So he poked around the refrigerator to see how he could improvise. Now we’ve been whipping Greek yogurt in with salad dressing and vinaigrettes for awhile now, so he figured the creamy consistency of the yogurt might pair well with avocado. It did.

A few good reasons to give this Mexican-Greek fusion guac a try? Here you go:

At least around here avocados are pricy right now–adding Greek yogurt into your guac makes it go farther!

Say your avocado isn’t quite mash ready; mix in Greek yogurt and you can get the perfect consistency, whether the avocado is ripe or not.

Kids who are turned off by regular guac might like this lighter version.

Recipe

Prep time: 10 minutes

Servings: 4-6


Ingredients

1 avocado

1/3-2/3 cup Greek yogurt

1/4 cup salsa (green preferred)

1/2 lime (enough juice for 1 Tbsp.)

Tabasco (or other spicy sauce)

salt and pepper

Directions

  1. Cut the avocado in half lengthwise.
  2. Scoop both halves of the avocado into a mixing bowl along with 1/3 cup Greek yogurt and 1/4 cup salsa.
  3. Mix together using a emulsion blender (or you can use a blender).
  4. Add 1 tablespoon fresh squeezed lime juice.
  5. Adjust taste and consistency by adding extra salsa and Greek yogurt, salt and pepper.
  6. Blend and serve.

*For a chunky guacamole, put only half of the avocado into the Greek yogurt mix. Follow the remaining steps. Cut the other half of avocado into dices and mix with a spoon into the pureed guacamole mix.

Kids’ reactions: The teen gave it two thumbs up (it’s taken her a long while to like avocados). My two younger kids tried a dip or two of guacamole with their taquitos–they liked that it was dippable, but no rave reviews from them. I’m working on it.

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Roasted tomatillo guacamole

Forget the chunky guacamole. What about a smooth, tart version that’s nearly as fast to make as your standard plop-it-in-a-bowl-and-mush-with-a-fork variety? Time to break out the blender.

Traditional Mexican taco shops, or tacquerias, often offer a liquidy version of guacamole along with salsas and such to put on your tacos. The thin guac is fine for tacos, but not so good for chip dipping. I wanted to come up with an in-between guacamole. Not too thin, not too chunky. Enter tomatillos, a mandarin-orange sized green berry that many people mistake for a green tomato. You can usually find fresh tomatillos in the produce section at the grocers near the chiles. Tomatillos have husks that cover the green berry, which is slightly sticky on the outside and tangy with a subtle sweetness on the inside.

Recipe

Servings: About 2 cups

Prep time: 15 minutes


Ingredients

7 tomatillos

2 ripe avocados

2 cloves garlic

2 large slices white onion (about 1/4 of the onion)

1/2-1 fresh serrano chile or jalapeno

1 tablespoon apple cider vinegar

1/3 cup cilantro

1/3-3/4 cup water

2 tablespoons diced, canned green chiles (optional, but really good)

Olive oil

Directions

  1. Bring 1 teaspoon olive oil to medium-high heat in a heavy bottomed pan (I used my cast iron).
  2. Remove the husks, rinse, and then place the tomatillos, garlic, and onion into the hot pan.
  3. Roast for 2-3 minutes on each side or until the tomatillo skin is beginning to blister.
  4. Place the tomatillos, onions, and garlic into a blender along with the vinegar, 1/3 cup water, avocados, and serrano chile (keep in mind, the more chile you use, the hotter the guac will be so you might want to start with one half, before adding the entire chile).
  5. Add more water to adjust consistency. Sprinkle in salt and pepper to taste.
  6. Blend in the cilantro (and green chiles, if using) and get your dipping chips ready!

Bonus: I made this guacamole a day ahead to serve with dinner and with the vinegar whipped in the color stayed bright.

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