Copycat On The Borders Guacamole Food

COPYCAT CHIPOTLE GUACAMOLE

Steps:

• Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.
• Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.
• Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.

BORDER GUACAMOLE

Steps:

• 1. Mash avocado in a bowl, then add lime juice.
• 2. Mix in rest of ingredients. Serve w/ tortilla chips or your favorite Mexican dish.
• Enjoy!
• This recipe can be doubled for bigger groups.

COPYCAT GUACAMOLE GREENS

Steps:

• For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
• For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
• Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.

TOP SHELF GUACAMOLE (CANTINA LAREDO'S)

Steps:

• Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
• Cut avocado in half and remove the seed.
• With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
• Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.
• With two forks, mash the avocados to make a chunky paste.
• Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.
• Serve with chips and enjoy!