Easy Guacamole (No Measuring!)

Photo via chow.com

Photo via chow.com

Robbie makes tacos for dinner about twice a month, because he is the master of anything involving ground beef, and I just don’t prefer cooking with it for some reason. It’s not that it’s difficult. And I don’t mind eating it usually. I just think it’s weird. I don’t know why. We all have our quirks. For example, Robbie hates the way microfiber towels feel, and he can’t stand to touch loose change because it smells weird and is dirty. So, I am the change jar roller! And he is the ground beef cooker. And I no longer buy any type of microfiber towel. But anyway.

Robbie takes real pride in his secret seasoning combinations for steaks, burgers, taco meat, sloppy joes, and the like. And I find it totally impossible to cook refried beans properly, and he is actually very good at that, too. So, this is why he is in charge of taco night. Plus, I get to watch TV on the couch with my beer while he does all the work! Yassssss.

My ONLY job on taco night is to make the guacamole, which we use for dipping tortilla chips in while everything is cooking, and also for putting on our tacos as an extra condiment. Before he met me, Robbie had never had guacamole or avocados in any form (I KNOW!), and he claimed to not like it. He was afraid to try it the first time I made it for him. But I forced it into his mouth! Muahaha!

And he loved it. Now he asks for it any time we eat anything remotely related to Mexican cuisine. Sometimes I let him taste-test to make him feel like his opinion matters. Ha!

Funny story: Once, I tried to grow an avocado tree using the pit from an avocado I used to make guacamole. There are instructions on Pinterest for this. It started out really easy. Just skewer the pit with toothpicks and set it over a glass of water so it’s about half-submerged. It grows roots, then a stalk, then leaves, and then hopefully about seven years later you have fruit. Mine grew roots, and a stalk about three feet tall, but it never, ever grew any leaves. Everyone who came to our house asked why I had a stick in a flower pot. It did not make the move with us to the new house.

I am all about recipes that don’t require exact measurements. I’ve played around with different ways to make guacamole over the years and finally have a pretty good process that, in my opinion, is just as tasty (if not better) than the tiny $5 bowls you get at Mexican restaurants. The best part is that you don’t have to measure anything at all! Unless you are just very Type A and want to make sure it is totally perfect. I can relate to that, too.

Easy, No Measure Guacamole

2 avocados
2 tbsp salsa
2 tbsp sour cream
1 tsp lemon juice
1 tsp garlic powder
1 tsp salt
On rare occasion, I also add a couple tablespoons of minced onion for a little crunch.
(All measurements are approximate!)

Cut the avocados in half and remove the pit. Use a spoon to scoop the meat out into a bowl. Mash with a fork until you reach the consistency you like. Some people like their guac a little chunky; some people like it smooth and creamy. If it doesn’t mash easily with a fork because the avocados are not quite ripe enough, you can use a fork and a knife to cut it up into tinier, mashable pieces.

Stir in the salsa and sour cream. I don’t use the tablespoon from my measuring spoon set. I just use a spoon from my eating utensil drawer — not the small cereal spoon, but the larger one. Like the one you would use to mix ingredients. I have no idea if that is actually the same as the measuring tablespoon or not. It seems close.

For the other ingredients, I just cup my hand as if I was trying to collect a handful of water from a faucet. I fill up the little divot it makes in the center of my palm with each ingredient and dump it in, stirring to mix well. That’s it!

Obviously, you can taste it as you go and adjust the amounts according to what you like. I don’t let Robbie taste-test it anymore, because he always asks for more salt than I normally add. But when I just present it to him already finished, he never mentions it needing more salt. SO. THERE!

The lemon juice seems to help it from turning brown so quickly in the refrigerator, and I can keep it for about 2 days after it has been made to use for leftovers. Be sure to cover it with plastic wrap, though! Enjoy on your own Mexican dinner night at home! Because who can even afford to go out to eat anymore?

Tasty Thursday: Chicken Tacos

shredded-chicken-tacos

A couple weekends ago, I had some people over for dinner and board games. (I love Trivial Pursuit, and I am not ashamed to admit it.) I made chicken tacos using the crockpot. I love my crockpot. Here is the very easy recipe.

Crockpot Chicken Tacos

1 pkg boneless, skinless chicken breasts
1 pkg taco seasoning
1 jar salsa
2 onions, coarsely chopped
2-3 jalapenos, chopped

Put the chicken, onions, and peppers in the crockpot. Mix together the salsa and taco seasoning. Pour over the chicken. Cook on high 4-6 hours or low 6-8. When it’s done, use a fork to shred the chicken. Serve with tortilla shells and all kinds of toppings, like lettuce, tomato, cheese, sour cream, guacamole, etc.

Since shredded meat is the basis for 99% of all Mexican food (well, maybe Americanized Mexican food), this mixture can be used to make whatever you like — tacos, burritos, salad, nachos, you name it.