Happy Cinco de Mayo from Mexico! We are making carne asada (thin, grilled steak) today with all the trimmings: guacamole, grilled potatoes, little grilled onions, corn tortillas, mock margaritas (no alcohol), and triple chocolate brownies (that last trimming is the true American in me…CHOCOLATE!!!) Off to get ready for church, then home to fire up the grill! Do any of you enjoy any special Mexican dishes on this day?
RECIPE and PHOTO SUBMITTED BY ELIZABETH CHAMBERS-HERNANDEZ
Our Cinco de Mayo dinner. It was such a great meal, and so nice cooking with the hubby and eating out on the patio with the kids! Just wanted to share. My guacamole recipe below
Elizabeth Chambers-Hernandez My guacamole, as showed to me, (makes about 3 cups)
6 ripe medium avocados…
2 roma tomatoes, chopped, seeded.
1 white onion, medium, diced,
1/2 bunch of cilantro, finely chopped,
1 clove of garlic, minced,
AND 1/2 teaspoon of garlic powder,I love garlic, I often add more than this,
1/4 cup sour cream, mix American sour cream with a little whole milk,
and salt, to create the taste and texture of of Mexican cream, Knorr caldo en polvo (powdered chicken bouillon) they sell this in the Mexican section of Walmart, and it is so good!.
You will need about 1 teaspoon, and it substitutes as your salt.
The juice from about 3 key limes, or 1/2 of a regular lime, and jalapeno to taste, seeded, and finely chopped.
I add different amounts of jalapeno, it just depends on whether I have a spicy one or not.
NOW: After removing the avocados from their shells, place into a bowl, and smash, then add lime juice, chicken bouillon, pepper (if you would like…I do!), sour cream,garlic, and blend well. You can even put it in a blender if you want it really smooth, but traditional guacamole is normally a little chunky.
Then, add the rest of your ingredients, stir it well,and serve with fresh tortilla chips or use as a topping for tacos! I hope you enjoy this as much as we do! 🙂
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