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You probably think this post should be titled “Potato Tacos with Guacamole on the Side” – but that means you have never tried my guacamole!  I’m not a braggart, but I do make the world’s best guacamole – so to me, it’s the star of the show.  Even my mother, who hates guacamole, eats it. I love to cook, and I’m pretty good at it, but when I’m invited to a potluck or party, it’s always “will you bring your guacamole?”  I guess everyone has a signature dish – this one is mine.

Now there are two schools of guacamole: the “dip” school and the “salsa” school.  I’m of the salsa school. I don’t want sour cream or other creamy substance anywhere near my guacamole.  To me, guacamole is a salsa – chunky and full of fresh flavors. So be careful when you choose your ingredients – especially your avocados – because every ingredient plays an important part.

I learned to make my guacamole from an old Mexican man who made it tableside at a restaurant in Tucson, AZ – not an uncommon occurrence, but definitely an uncommon result. I had never tasted anything so good. Neither will you.

Oh yeah – and I’ll throw in how I make Potato Tacos too.

Guacamole

Ingredients:

  • 3 ripe avocados
  • 4 Roma tomatoes (or two regular tomatoes) chopped
  • 1/2 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp jalapeño pepper (de-veined, seeded and minced fine)
  • 1 lime
  • 4 tablespoons fresh cilantro, chopped
  • salt

Preparation:

Simple as can be! Cut avocados in 1/2 and scoop out into a bowl.  Mash with a fork to break up, but still leave small chunks.  Add chopped tomato, chopped onion, minced garlic and minced jalapeno.  Mix well.  Add cilantro and incorporate.  Add the juice of 1/2 the lime and taste.  If it needs more acidity, add more lime juice.  Add salt to taste.

Potato Tacos

Ingredients:

  • Guacamole
  • Salsa
  • Potatoes (see preparation below)
  • olive oil
  • salt & pepper
  • refried beans
  • vegan cheese shreds (I used Daiya mozzarella)
  • taco shells
  • fresh lime

Preparation:

Makes 6-8 tacos.

Bake 3 medium-sized potatoes in the microwave (6-7 minutes each or I did all three at once in 10 minutes on high).  Let cool for 5-10 minutes.  Peel off skins and chop each potato into 8 pieces.

Preheat oven to 375 degrees.  Line baking sheet with parchment or lightly oil a baking sheet.  Place potato chunks on to baking sheet and squash each down with the heel of your hand. Drizzle potatoes with olive oil and sprinkle with salt & pepper.  Pop in the oven and bake for about 20 minutes, or until potatoes brown.  You can even turn the broiler on low for the last couple of minutes if you like.

Remove the potatoes from the oven and you’re ready to assemble your tacos!  I take warmed, hard tortilla shells (the authentic way is to take corn tortillas and fry them into shells) and fill the bottom with potatoes.  Top with salsa, a little lime juice, refried beans, shredded cheese and, of course, guacamole.  I didn’t have shredded lettuce, but that’s always a nice touch too.

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