Mucho Bueno Guacamole Food

CLASSIC GUACAMOLE

Steps:

• Finely chop the red onion, tomatoes, coriander and jalapeños separately. Mix together the onion, tomatoes, coriander and a pinch of salt. Keep the jalapeños to one side.
• Scoop all the avocado flesh into a bowl and crush with a fork, leaving it chunky - it should not be puréed. Add the lime juice and onion mixture, combining gently.
• Add jalapeños, to taste, and more sea salt if needed. Serve with the tortilla chips.

THE BEST GUACAMOLE

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

MUCHO BUENO GUACAMOLE

Steps:

• you can mix all the ingredients in a large bowl until smooth or put all the ingredients in a food processor and blend until smooth.
• refrigerate for about an hour to let the flavors blend.

MUCHO BUENO TACO SALAD

Steps:

• Brown ground beef in a large skillet, breaking up beef.
• Add tomatoes, pinto beans,chili powder, cumin, and oregano and simmer for about 25 minutes, or until most of the liquid from the tomatoes has evaporated; cool to room temperature.
• Divide salad greens among 4-6 plates, and top with meat mixture.
• Sprinkle with onion, cheddar cheese, black olives, cilantro and tortilla chips.
• Garnish with avocado slices and jalapeño slices and serve.