Mexican Corn Salad opt

Mexican Street Corn Salad

Mexican Street Corn Salad

Who doesn't love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients
  

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup Minced Red Onion
  • 1/3 Cup Chopped Cilantro
  • 1 Clove Minced Garlic
  • 1/4 Cup Chopped Green Onions
  • 1/3 Cup Cotija or Feta Cheese

Dressing

  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions
 

  • Husk the corn and wash in cold water
  • Place directly on the grill grate over medium high heat
  • Roll the corn as it begins to lightly brown
  • Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  • Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  • Break the kernels up in the bowl with your hands.
  • Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  • Mix the dressing and place in the refrigerator along side the salad until ready to serve.
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Easy Empanada opt

Easy Empanadas

Easy Empanadas

Empanadas are a fun family project as older kids can get creative with making their fillings, younger ones might like rolling and forming the shells. Everyone loves tasting their own creations.

Ingredients
  

  • 2 Boxes of Refrigerated Pre-Made Pie Shell Dough
  • 1 Pound Ground Beef Chicken, or Pork
  • 2.5 Cups Shredded Mexican Blend Cheese
  • 1 Medium Yellow Onion chopped
  • 2 Cloves Garlic minced
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Pickled Jalapenos minced
  • 3 Ounces Tomato Paste 1 half of a small can
  • 1 Cup Diced Tomatoes fresh or canned
  • 1 Teaspoon Oregano or Approximately 1 Tablespoon of Fresh
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Black Pepper
  • 1 Egg for Eggwash

Instructions
 

  • Prepare the filling by adding the olive oil to a skillet and heat on medium
  • Add the onions and cook until translucent
  • Add the garlic let it cook for 1 minute or until you can smell it has released its scent
  • Add the meat and cook fully through
  • Add the tomato paste until incorporated with the meat
  • Add the tomatoes and the jalapenos
  • Simmer until everything is well incorporated, stir and watch the heat, cook until mixture is no longer liquid
  • Let the meat mixture cool to a warm, not hot temperature and then fold in your cheese
  • Place your dough on a lightly floured surface (unroll it if you are using the pre-made pie crust)
  • Roll the dough to 1/6 or 1/4 depending on how thick or thin you like your dough
  • If you have the empanada molds you can cut the circles with the back of the mold spread open, If you do not have the molds, you can use a biscuit cutter to make the circles, or use a knife to form a circle.
  • Place a teaspoon or so of the mixture in the center of the circle. Brush the edges with water If you are using the molds fold it over and press, then remove gently. If you are shaping by hand fold the dough over and press the edges with a fork. Regardless of which method you are using, make sure all the meat is inside the pastry with no chance of leaking out or you will have a mess when cooking.
  • Brush each empanada with the egg wash
  • To air-fry, place empanadas in a 400-degree f preheated air fryer, lined with parchment paper in a single layer not touching. Cook for 10 -11 minutes flip the empanadas very gently halfway.
  • To pan-fry, heat the oil over medium heat once the oil has reached a frying temperature. I test by dropping a tiny drop of dough in a pan if it sizzles its ready. Carefully place the empanadas in the frying pan with a spatula. Flip over once you see the sides start to brown. Cook until both sides are the color you like.
  • To bake, place a Silpat or parchment paper on a baking sheet and cook at 400-degrees f for 20 minutes until golden brown.

Video

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Mexican Stuffed Bell Pepper w/ Ground Beef

Mexican Stuffed Bell Pepper

Mexican stuffed peppers filled with cooked ground beef, leftover chili or leftover taco meat are a great meal. Add some yellow rice to give it heartiness and top with cheese.
Course Dinner
Cuisine Mexican
Servings 6

Ingredients
  

  • 1/2 Pound Ground Beef You can substitute 1.5 cups of leftover chili or taco meat mixture
  • 1 Cup Yellow Rice
  • 1/2 Cup Shredded Cheddar Cheese
  • 6 Bell Pepper
  • 1 Onion
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil

Instructions
 

  • Par-cook the peppers first by dropping them in boiled water for a few minutes and transfer to a bowl of ice water. Or You can also microwave for a couple minutes and then drop into the bowl of ice water.
  • Add the olive oil to a fry pan and onions.
  • Sweat the onions first then and add garlic then brown the meat to the fry pan
  • Cook your rice and set aside
  • When meat is browned add all ingredients to a bowl and fold it together but reserve some cheese for the top of your peppers.
  • Fill the peppers, top with cheese and bake covered for 30 minutes and uncovered for 20-25 depending on the size of your peppers.

Notes

This recipe varies due to the size of your bell peppers, you may need to adjust the amount of beef and or rice to accommodate the size of the peppers. Not to worry because the mixture freezes well. 
Keyword Repurpose Leftovers
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Ground Turkey Taco Bowl

Ground Turkey or Chicken Taco Bowl

Ground Turkey or Chicken Taco Bowl

The next Taco Tuesday you can cut the cost, carbs and the calories when replacing ground beef with ground chicken or turkey and eliminating the shells . This taco salad is flavorful and quite satisfying.
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 6
Calories 222 kcal

Equipment

  • frying pan

Ingredients
  

  • 1 lb Ground Chicken or Turkey
  • 2 Jalapeno Pepper
  • 1 Poblano Pepper
  • 1 Onion
  • 15 OZ Black beans
  • 1 Cup Lettuce
  • 1 Tsp Chili Powder
  • 1/2 Tsp Ground Cumin
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Salt
  • 1 Tomato
  • 2/3 Cup Water

Instructions
 

  • Wash the Poblano pepper
  • Wash the Jalapeno pepper
  • Wash the tomato
  • Rough cut the Poblano
  • Mince the Jalapeno
  • Rough cut the onion
  • Add olive oil to the frying pan
  • Turn the heat to med low
  • Add the onions and peppers
  • Cook until glistening then remove to a bowl
  • Turn the flame to medium
  • Add in the meat
  • Break the meat apart and spread the it out so it cooks evenly
  • Cook until all the pink color is gone then add back the vegetables
  • Add the (taco seasonings)
  • Stir until evenly distributed
  • Add the water
  • let it simmer
  • Drain and rinse the black beans
  • Add the beans to the mixture
  • Mix and let cook
  • Serve family style
  • Or make individual taco bowls

Video

Notes

Note We finished the bowl with salsa, sour cream, avocado, and cheese.  These are optional and not calculated into the nutritional or cost  information. 

Nutrition

Calories: 222kcalCarbohydrates: 21gProtein: 20gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 249mgPotassium: 796mgFiber: 7gSugar: 2gVitamin A: 495IUVitamin C: 26mgCalcium: 38mgIron: 3mg
Keyword easy, family, protein
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Untitled design (11)

We Make Mexican Street Corn Multiple Ways

Who doesn’t love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? The light char from the grill adds a depth of flavor you could not achieve in a pot of steaming water.

The last time we grilled corn, my dear friend Ana, who just so happens to be an amazing chef, rolled up her sleeves and properly dressed this corn on the cob for me. It was delicious and we loved the spicy flavor she created. When I cook, I simply can not justify the messiness of it all. Usually, by the time I am plating the corn on the cob, it is a signal that the rest of the meal is ready and I am rushing just to place the dish on the table. I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

The problem was solved when I came across a recipe for a summer corn salad. I thought I would give it a try using the spices that made Ana’s corn so delish. I simply grilled the cobs making sure to brown the kernels just a bit using medium-high heat. I was careful not to dry the kernels out, I pricked one with the tine of a fork and when the kernel gave away slightly is when I removed it. The corn will continue to cook as it starts to cool down so don’t worry if you think it is not done.

Once the corn was cool enough to handle. I took a kitchen knife and sliced the kernels from the cob in long strips. I could have dropped it in a cool ice water bath if I was in a hurry. I then broke up the kernels in the bowl and added the chopped red onion, the jalapeno, the poblano pepper, the cilantro, green onion, garlic, salt, and the most important ingredient, the cheese. Truth be told, I did not have Cojita cheese on hand so I substituted feta cheese, it is a great alternative since it is salty and has the same crumbly texture.

In a separate bowl, I mixed the dressing for the salad using sour cream, lime, olive oil, and chili powder. You could use mayo instead of olive oil, however, I had company coming and one of my guests is allergic to eggs. By substituting all the mayo for olive oil it worked out just fine.

We all enjoyed the street corn salad that evening. Because this salad has red onion, I do not recommend it as leftovers. You can however make this salad a day in advance to save time by simply keeping the onion and dressing separate until just before serving.

Look how beautiful it is the colors pop as does its fresh taste. It will be a great addition to your next summer barbeque or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup of Minced Red Onion
  • 1/3 Cup of Chopped Cilantro
  • 1 Clove of Minced Garlic
  • 1/4 Cup of Chopped Green Onions
  • 1/3 Cup of Cotija or Feta Cheese
Dressing
  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions

  1. Husk the corn and wash in cold water
  2. Place directly on the grill grate over medium high heat
  3. Roll the corn as it begins to lightly brown
  4. Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  5. Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  6. Break the kernels up in the bowl with your hands.
  7. Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  8. Mix the dressing and place in the refrigerator along side the salad until ready to serve.
Easy Emp

Celebrating Cinco De Mayo In 2020

It is May 2020, Cinco de Mayo is quickly approaching. Due to the recent pandemic, we are all sheltering in place. That means no celebrating this year’s holiday at our favorite Mexican restaurant We thought why not celebrate at home by making something new. Empanadas! We have all been cooking a lot more at home and in order to make this as easy for you as possible we decided to use a store-bought pie shell dough. You can certainly make your own dough and these would be even better.

Empanadas would be a fun family project as older kids could get creative with making their fillings, younger ones might like rolling and forming the shells.

We experimented with the air fryer as an option for cooking and pan-fried some of the empanadas in oil. We found that the pan-fried were crispier and we liked that texture better than the air fried, however, the air fried version allowed more of the filling flavors to shine. The third option is you could bake them, someone made me some baked empanadas a few years back and they were good also. Whichever way you decide to go they will be delish!

Ingredients

  • 2 Boxes of Refrigerated Pre-Made Pie Shell Dough
  • 1 Pound of Ground Beef, Chicken, or Pork
  • 2 and 1/2 Cups of Shredded Mexican Blend Cheese
  • 1 Medium Yellow Onion (chopped)
  • 2 Cloves of Garlic (minced)
  • 1 Tablespoon of Olive Oil
  • 1/2 Cup of Pickled Jalapenos (minced)
  • 3 Ounces of Tomato Paste (1 half of a small can)
  • 1 Cup of Diced Tomatoes (fresh or canned)
  • 1 Teaspoon of Oregano (or Approximately 1 Tablespoon of Fresh)
  • 1 Teaspoon of Cumin
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Smoked Paprika
  • 1/2 Teaspoon of Black Pepper
  • 1 Egg for Eggwash

Instructions

  1. Prepare the filling by adding the olive oil to a skillet and heat on medium
  2. Add the onions and cook until translucent
  3. Add the garlic let it cook for 1 minute or until you can smell it has released its scent
  4. Add the meat and cook fully through
  5. Add the tomato paste until incorporated with the meat
  6. Add the tomatoes and the jalapenos
  7. Simmer until everything is well incorporated, stir and watch the heat, cook until mixture is no longer liquid
  8. Let the meat mixture cool to a warm, not hot temperature and then fold in your cheese
  9. Place your dough on a lightly floured surface (unroll it if you are using the pre-made pie crust)
  10. Roll the dough to 1/6 or 1/4 depending on how thick or thin you like your dough
  11. If you have the empanada molds you can cut the circles with the back of the mold spread open, If you do not have the molds, you can use a biscuit cutter to make the circles, or use a knife to form a circle.
  12. Place a teaspoon or so of the mixture in the center of the circle. Brush the edges with water If you are using the molds fold it over and press, then remove gently. If you are shaping by hand fold the dough over and press the edges with a fork. Regardless of which method you are using, make sure all the meat is inside the pastry with no chance of leaking out or you will have a mess when cooking.
  13. Brush each empanada with the egg wash
  14. To air-fry, place empanadas in a 400-degree f preheated air fryer, lined with parchment paper in a single layer not touching. Cook for 10 -11 minutes flip the empanadas very gently halfway.
  15. To pan-fry, heat the oil over medium heat once the oil has reached a frying temperature. I test by dropping a tiny drop of dough in a pan if it sizzles its ready. Carefully place the empanadas in the frying pan with a spatula. Flip over once you see the sides start to brown. Cook until both sides are the color you like.
  16. To bake, place a Silpat or parchment paper on a baking sheet and cook at 400-degrees f for 20 minutes until golden brown.
https://youtu.be/GbgUPHIf4n8
20191012_130904

Chido Taco

McNeal Point 2330 Bale Street Raleigh, NC

The restaurant is described as a “Mercado Style Taqueria” and as you can see in the photos they certainly got the vibe right! When we saw the menu we were intrigued by authenticly named dishes like Mal Del Puerco with an apt description such as Slow-roasted Pork/Salsa Verde Cruda/Avocado/Radishes/Grilled Onions. We opted to try two items one from the small plates menu, the Esquites and the other from the Taco menu, the Taco Callejeros.

You order at the counter and are handed a buzzer.

Many people prefer a more formal dining experience, but I always think that as long as the food is good I am happy to find my own seat and select my own flatware. The seating options and decor were fun, it almost transformed my experience into being on vacation somewhere in Mexico. We made our way to the bar area in the back of the restaurant to sit and wait for our food.

This was not your average bar experience.

We were greeted by two friendly bartenders who made us each an authentic drink. I tried a Michelada made with Clamato Juice served in a salt-rimmed paper cup with a paper straw. My husband had a Margarita made from fresh-squeezed juice and Anejo Tequila served in a glass rimmed with black salt and garnished with a slice of dehydrated lime.

The hot food was made promptly, I was happy to see the tortillas were made fresh.

The person who recommended Chido Taco instructed us to try the Esquites. This was my first time ever trying it, the only way to describe this dish is like a vegetarian corn salad with mayonnaise dressing. I was not a fan. This had nothing to do with the restaurant, just more of a preference of taste thing. I did not care for their tortilla chips either as they were thick and not salty. I am a fan of those paper-thin tortilla chips served at another popular restaurant chain. Our buzzer went off so that we could pick up the rest of our order. We also ordered the 2 Taco Callejeros Bistec (Steak) for $5.00. The hot food was made promptly. I was happy to see the tortillas for the tacos were made fresh. Our meal was handed to me on a metal baking sheet tray and I made my way to the condiment cart to dress my tacos.

I was excited to see some freshly cooked whole green peppers.

The condiment cart had many salsa selections, Verde, Pico de gallo, and of course traditional. I was excited to see some freshly chopped cilantro and cooked whole green peppers. When I was seated back at the bar, I inquired about the heat index of the pepper before trying it. The bartender warned me it was very hot and offered me salt and lime to put on the pepper. My first bite was very pleasant, but as I reached the seeds, I fully understood the heat factor. I was told that next time I should cut the pepper open and remove the seeds if I wanted a more pleasant experience. I will definitely try them again.

The tacos had a hearty portion of steak in them

The tacos were soft, warm and delicious. They had a hearty portion of steak in them, although it was a bit tough. Next time I will try the carnitas or the chicken instead. There will be a next time for me. If I was to give a rating for this place on a scale from 1-10.

Atmosphere 9.5
Authenticity 10
Service 10
Food 7.5
Price 10

Breakfast Quesadillas

  • 6 Eggs
  • ¼ of a Small Onion Sliced
  • 6 Ounces of Sharp Cheddar Cheese (sliced)
  • ¼ Cup of Black Beans (canned)
  • ½ Cup of Salsa
  • 4 Slices of Bacon
  • 4 Flour Tortillas
  • ½ of an Avocado Sliced
  • Cilantro for Garnish
  • 4 Slices of Jalapeno (optional)
  1. Cook the bacon and set aside
  2. Drain the grease into a ramekin and let it settle
  3. Wipe the pan to remove any charred bits
  4. Add back a teaspoon of the bacon fat
  5. Place the sliced onions in the pan over medium-low heat and let them cook slowly
  6. Rinse and drain the black beans
  7. Add them to the pan with the onion
  8. Add ½ the salsa to the pan by dropping dollops of it all around
  9. Mix the eggs with a whisk until bubbly
  10. Add the eggs to the pan also
  11. Cook like you would an omelet scraping down the sides of the pan with a spatula and lifting the cooked egg. (Don’t worry if you can never get an omelet to look perfect, this is all hidden inside the quesadilla.)
  12. Heat a second pan on medium-high and pour some of the bacon-grease into it- just enough to coat the bottom, you do not want greasy quesadillas.
  13. While the pan is heating, divide the egg mixture in half and flip it.
  14. Place a little of the cheese in the egg mixture and most of it on the tortilla
  15. Scoop half the egg mixture onto the first tortilla and top it with another tortilla.
  16. Press down and hold it for a moment, (you can then place a press on it or another heavy bottom pan).
  17. Check for browning on the bottom, when you think it is perfect flip it and brown the other side.
  18. Repeat for the second quesadilla.
  19. Slice into quarters and serve with the avocado, bacon, cilantro, and jalapeno.
  20. Place the rest of the salsa in a separate bowl for spooning over as desired.

Steak Fajitas

  • 10-14 Oz. Skirt Steak
  • 1 Zucchini
  • 1 Large White/ Yellow Onion (sliced)
  • 1 Small 8 Oz. Package of Domestic Mushrooms (sliced)
  • ½  Yellow Pepper (sliced)
  • ½  Red Pepper (sliced)
  • 1 Teaspoon of Chili Powder
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Paprika
  • 1 Tablespoon of Olive Oil
  • Salt and Pepper to Taste

Steak Marinade:

  • ½ of a Lime (squeezed)
  • ¼ Cup of Olive Oil
  • 1 Teaspoon of Garlic (crushed)
  • 1 Tablespoon of Apple Cider Vinegar
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Ground Pepper

(Combine all ingredients together and allow to marinate for 2-4 hrs before cooking)

  1. Use a cast iron pan, heat on high, once it’s hot add the skirt steak, cooking for 4-5 minutes on each side. This will cook the meat at a medium temperature.
  2. Remove steak and allow to rest for 5 minutes before cutting into it.
  3. Put the cast iron pan back on high heat, add the olive oil and allow it to heat up.
  4. Add the onion and peppers to the pan and allow them to cook for 2 minutes, then add the remaining vegetables. Sprinkle the spices on the top and cook for another 3-4 minutes.
  5. Vegetables should be cooked, but al dente

Serve with your favorite toppings; I used sour cream, fresh avocado slices, pickled onions, and shredded cheese.

opt jalapeno cream Sauce

Jalapeño Cream Sauce

  • 1/2 Stick of Butter
  • 2 Tablespoons of Flour
  • 2 -3 Jalapeno Peppers (sliced and chopped, seeds and strings removed)
  • 2-3 Tablespoons of Cream Cheese
  • 1 Chicken Stock Cube and 1/2 Cup of Water or 1/2 Cup of Chicken Stock
  • 1/4 Teaspoon of Chili Powder
  • 1 Teaspoon of Lime Juice
  1. Add the butter to the pan.
  2. Add the Jalapenos to the pan.
  3. Stir in the flour.
  4. Add in the Cream Cheese.
  5. Add the Stock or Stock Cube with Water.
  6. Stir until creamy and mixed well.

Enjoy!

Mexican Stuffed Zucchini

  • 3 Large Zucchini
  • 1 Medium Onion (rough chopped)
  • 1 Lb. Ground Turkey Meat
  • 16.Oz of Salsa (from a jar is fine)
  • 1 12 Oz. Can of Black Beans
  • 1 Cup of Shredded Sharp Cheddar Cheese (plus a little more for the topping)
  • 2.5 to 3. Oz. of Cream Cheese 
  • 1 and 1/2 Cups of Yellow Rice (optional) I served mine on the side.
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of Garlic (chopped)
  • 1 Tablespoon of Cumin 
  • 2 Teaspoons of Chili Powder
  • 1 Tablespoon of Dry Cilantro (optional)
  • Salt and Pepper to Taste

 

 

  1. Sweat the onions in a frying pan with a little olive oil.
  2. When they are translucent,  add the ground turkey meat and the garlic.
  3. Add in most of the chili powder, reserving a little for the stuffing. 
  4. Preheat the oven to 350 degrees F.
  5. Cook over medium heat until the turkey meat is brown and no pink left, but don’t dry it out. 
  6. Slice the zucchini in half the long way and scoop out the inside seeds (discard the seeds). Shave off a bit of the skin from the bottom of each half so your zucchini boats don’t tip over.
  7. Remove the turkey mixture from heat and put into a mixing bowl.
  8. Add in the cream cheese and stir.
  9. Add the salsa, cheese, cilantro, and chili powder. 
  10. Mix together and once it is all mixed, fold in the (rice optional) and the black beans.
  11. Stuff the zucchini boats and cover with aluminum foil. 
  12. Cooking times vary based on the size of the zucchini. Bake for 20-25 minutes covered, then remove the foil and cook for another 15-20 minutes until the zucchini is soft and the mixture is heated all the way through. 

Guacamole

  • 2-3 Ripe Avocados (depending on size) 
  • 1 Smaller Poblano Pepper or Half of a Large Pepper (chopped fine)
  • 1/2 of a Medium Size Sweet Yellow Onion (chopped fine) 
  • 1/8 of a Teaspoon of Sour Cream
  • 1/4 Teaspoon of Fresh Lime Juice
  • 1/4 Teaspoon of Salt 
  • 1/4 Teaspoon of Cayenne Pepper
  • Cilantro for Garnish
  1. Scoop avocado from shells and discard seed and any black spots. 
  2. Combine ingredients in a medium sized bowl.
  3. Do not over mix as you will want to see some of the avocado in small chunks
  4. Adjust heat with the cayenne as needed
  5. Add salt to taste
  6. Serve immediately 
    Tip if you do have to hold this in the fridge for a couple hours use plastic wrap placed directly onto the top of the guacamole and push tightly up against the side of the bowl, keeping all air out. If this step is not taken, the guacamole will turn brown.