Why? Because YOU make it! Plus, because it's freshly made without using unnecessary preservatives, its healthy! Home made guacamole lasts for up to 2 days if kept cool in the refrigerator.
Here's how I make guacamole -
Ingredients
2 Avocados (ready-to-eat), stoned and scooped out
1 red chili thinly sliced for mild/ Add 2 for extra heat.
1 teaspoon cumin powder
2 shallots finely chopped
Juice of 1 lemon
Salt to taste
3 big cloves garlic finely chopped
6-8 cherry tomatoes chopped
15 grams coriander leaves chopped
Method
In a big glass bowl, mash the avocados with the back of a spoon.
Add the lemon juice, cumin powder & finely chopped shallots and then, mix well.
Next add the garlic & chili and mix well.
Add the tomatoes and coriander leaves.
Mix really well and refrigerate (covered) for at least two hours before you intend serving.
This guacamole stays good for two days if refrigerated at low temperatures.
Tastes great as a spread, with wafers, baked sweet potato chips or tacos.
Recipe for tacos ( I have given options for all diets).
Notes :
1. I love using the hard shells instead of soft ones.
2. If you don't get re-fried beans at your supermarket, you can easily use boiled black beans/ red beans instead.
3. Any cheese is fine provided it melts when baked. If you are vegan or lactose-intolerant, just try using the vegan cheese on top (you do not need to bake it) for flavour.
4. I have added plenty of vegetables because it's a great way to have your family eat different coloured ones without them really comprehending :D
Ingredients
12 taco shells
4 tablespoons grated cheese ( skip this if you are lactose intolerant/vegan and can't find vegan cheese)
1 red onion chopped
1 clove garlic finely chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1 red chili finely sliced
1/4 cup sweet corn kernels (frozen is fine)
1/4 cup shredded cabbage
1/4 cup chopped carrots (small pieces)
1 green capsicum finely chopped
1/2 cup organic vegetable stock/chicken stock (based on your diet)
1 cup soya-free pea protein chunks/ soya chunks/ chicken small pieces/ small shrimps (shelled and deveined)
1 small can of re-fried beans/black beans/red beans
Salt to taste
1 teaspoon Tabasco sauce
1 tablespoon sunflower/olive oil
1 small lettuce washed and chopped up (serving)
1 small pack of sour cream (serving) - this is optional based on your diet
Method
On a low flame, heat a moderately deep vessel.
Add the oil and follow it up with onion and garlic.
Stir-fry till the onion is soft.
Add the carrots, corn, beans (if not using a can of re-fried beans) and red chili next.
Add the cumin & coriander powder and stir well.
Add the soya-free pea chunks/ soya chunks/chicken pieces/ shrimps.
Add the stock and Tabasco sauce and bring to a slow boil.
Allow to cook if using chicken or shrimps. If using just pea chunks or soya, 10 minutes is sufficient time.
If you are using re-fried beans instead of black beans/red beans, you can add them now and mix well.
Add the capsicum and shredded cabbage in the last 3 minutes before you switch off the heat.
Note - the stock should be soaked by the vegetables and the mix should be close to dry when ready to be used.
Add salt and then mix everything well.
Keep aside for about 8-10 minutes.
In a pre-heated oven, warm the tacos for 5-6 minutes.
Once out, add the lettuce in each taco shell, follow this up with a heap of the above mix and then top it with cheese.
Allow to heat till the cheese melts.
Enjoy :)
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