The guacamole is the result of evolution from my mom telling me about mayo and lemon and salt and pepper. Sometimes I like to add chili powder (blend not ground chili) to it depending on who gets it. The pico, tortillas and fried beans are reworked internet recipes from past meals, so sorry to whoever I borrowed the basis from, but it's been a while since I looked them up.
Guacamole
makes a cereal bowl full
2 ripe avocados
1/2 lemon
1/4 jalapeño, diced
pinch of garlic powder
pinch of cumin
pinch of coriander
salt and pepper to taste
Cut open the avocados, pit and score into medium chunks.
Scoop into large bowl.
Juice the half lemon and add to avocado.
Add the spices and jalapeño.
Using a fork or potato masher (quite handy actually), mash it all together.
Put into a smaller bowl for serving.
Works as a dip for an appetizer on corn chips or plain rippled chips, or as a topping on any Mexican food.
Pico de Gallo
makes a cereal bowl full
3 ripe medium-sized tomatoes, ones with lots of flavour
1 small white onion, diced
1/2 to 1 whole jalapeño, minced
1/2 lemon
2 Tbsp oil (not in some real versions I've seen)
1 Tbsp cider vinegar
1/4 tsp cumin
pinch of garlic powder
salt and pepper to taste
Boil some water and pour over the onion. Let sit about 5 minutes. (or use your favourite mild onion)
Wash and remove the stems of the tomatoes.
Seed and chop the tomatoes.
Juice the half lemon.
In a large bowl, combine the oil, vinegar and lemon.
Drain the onions and add them to the bowl.
Add the tomatoes and jalapeño.
Sprinkle the spices over top and mix thoroughly.
Transfer to smaller bowl for serving.
Can be used to top tacos or as a fresh salsa with corn chips for an appetizer.
Flour Tortillas
makes 6 to 12
2 cups flour
1/4 cup shortening
1/2 tsp salt
1/2 tsp baking powder
1 cup warm water
Sift the flour, salt and baking powder into a large bowl.
Cut in the shortening using a pastry cutter until you have small, even lumps throughout the dough. (Really, really handy thing to own, but you can do the two knives method if it works for you)
Add enough water to make the dough come together but not be too tacky.
Knead for 5 minutes.
Divide dough into even-sized balls for however many you want. If you go for twelve, they end up about 7 inches in diameter.
Heat a large enough pan over medium-high heat. (If you have thick cast iron, you can go for high heat)
Roll out a ball on a lightly floured surface to just fit in the pan, or desired thickness.
Cook at least one minute a side, or until dough looses its raw look and starts browning and puffing.
Put cooked tortilla in a folded lightly damp kitchen towel until ready to serve.
Repeat for each tortilla.
I haven't perfected the "roll dough into a perfect circle" ability, but fresh tortillas are an awesome addition to any Mexican meal if you have the time to make them.
Fried Beans
fills 6 seven-inch tortillas
1 can black beans
1 medium onion
2 cloves garlic
1 Tbsp cumin
1 Tbsp chili powder blend
1/2 cup water
1 Tbsp oil
salt and pepper to taste
Put the oil in a medium frying pan.
Chop onion and garlic and lightly fry.
Add the spices and toast a minute.
Drain and slightly rinse the beans.
Add to the frying pan and mash with a potato masher or hand blender.
Add the water to thin it out a bit and then cook until desired consistency, about 5-7 minutes over medium high heat.
Put a spoonful on your tortilla and top with guacamole, pico and any other desired toppings, like sour cream or cheese.
Enjoy!
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