1 ripe Hass avocado, pitted, skinned and roughly chopped
2 Tbsp onion, chopped fine
1 small tomato, seeded and chopped fine
1/2-1 jalapeno pepper, seeded and minced
2 Tbsp chopped fresh cilantro
1 Tbsp lime juice
A dash of ancho chile powder
Salt to taste
Stir to combine all ingredients, mashing the avocado with the back of your spoon. Serve immediately. NOTE: Refrigeration may turn the avocado brown. To minimize this, reserve the avocado pit and embed it into the refrigerated guacamole, removing it before serving.
Steak and Guacamole Stack
From Food for Thought, by Linda H. Wyner
12 small corn tortillas
Peanut, canola or rice bran oil for frying
8-12 oz. flank, skirt or tri tip steak
1 c jack (shredded) or cojita (crumbled) cheese
1 can of black beans, drained and rinsed
1/2 c sour cream
1/2 onion, chopped finely
1/2 c tomato, seeded and diced
2 Tbsp cilantro, chopped
1 jalapeno pepper, seeded and minced
1 c guacamole (see recipe above)
1 avocado, pitted, skinned and sliced
Grill or BBQ the steak until medium/medium-well done. Let rest for 15 minutes then slice as thinly as possible across the grain. Fry tortillas until crisp. Drain well.
Starting with the first tortilla, layer one-fourth of the steak slices with 1/4 cup cheese, top with another tortilla. Cover the second tortilla with a quarter of the black beans, 2 Tbsp sour cream, 2 Tbsp onion and a generous teaspoon of cilantro. Top with another tortilla. Spread this top tortilla with 1/4 cup guacamole and garnish with avocado slices, jalapeno and tomato. Repeat with 3 more stacks.
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