If you ask my husband what he wants for dinner, without hesitation he says,”Mexican.” If you ask him where he wants to go out for dinner, he also says, “Mexican.” I honestly don’t even ask him anymore or if I do I have to ask like this, “Honey (deep breath), what-should-I-make-for-dinner-don’t-say-Mexican?” Phew.
I too love Mexican food but seeing as live far far away from Mexico, there aren’t a lot of places around here to satisfy the craving. Randy thinks bad Mexican is still good. I think bad Mexican is greasy and fattening. So I would rather make it myself.
Two things make a Mexican meal complete for me. Beans of some kind and lots of guacamole. For my clients last night I made Mushroom and Pinto Bean Enchiladas, Mexican Rice with Peppers and Tomatoes, and Salad with a Cilantro Lime Vinaigrette. I included a container of my guacamole which has gotten raves from them before and from others too. It is one of the only things I make completely without a recipe and totally to taste (hummus is another one.) I thought I would write a post about it so I paid attention to the proportions of what I added. Sometimes simple is best.
Serves 6 generously
I like my guacamole very limey and salty. You can always add less lime juice and salt and see how it tastes to you. If there is not too much going on in the meal, or if I am not serving salsa, I will dice up two seeded roma tomatoes and add it to the mix.
2 large ripe avocados, diced
1 1/2 large limes, cut in half
2 tsp. salt
1 tsp. pepper
2 tbsp. cilantro, or more to taste
Place the avocados in a large bowl. Juice the limes into the same bowl and add the salt and pepper. Using a potato masher, mash up the avocados and incorporate the juice. You will want to leave some texture. Add the cilantro and mix carefully with a spoon.