Guaca Salsa My Food

GUACA-SALSA - MY RECIPE -

Steps:

• Pour green tomatillo salsa in a saucer and cook in the microwave for about 30 seconds in high power, only to cook the green tomatillos.
• In a blender, pour the cooked green salsa and avocado chunks. Blend them together just to pulse the bottom for about 8 to 10 seconds, leaving some coarse avocado pieces, so the salsa doesn't get too smooth.
• Note: if want the sauce more liquid and smoth, just add some water in the blender, (or the sour cream for a creamy salsa if you prefer).
• Pour in the saucer again and add the chopped pickled jalapeño, vinegar, chopped garlic clove and cilantro. Season with garlic salt to taste. Stir well.
• Serve as a dipping sauce for grilled burgers, hot dogs, or over grilled chicken, steaks, pork or fish.
• Or also in tacos, burritos, rice, refried beans, tostadas, tortilla chips or whatever you like. Mmmmm -- delicious.!
• Note: it keeps green color all the time it lasts.

TACO BOWLS WITH GUAC-A-SALSA SALAD

Steps:

• Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ¿ careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
• Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ¿ 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
• Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
• Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.