It is no secret that I am a huge avocado fan. So much so, that this is the second year in a row that I’ve made a video entry for the seemingly annual Avocados from Mexico video contest. Incidentally, this is also the second year in a row that I did not win any money from said contest. However, they are very nice at giving consolation prizes. As a result, I have a t-shirt as well as a cookbook compliments of the contest, which I can add to the collection of last year’s t-shirt and cookbook. Well, Drew gets the t-shirts, as since they’re of the “one size fits most” variety, I’m swimming in them, but I get to enjoy the cookbooks.
This year’s cookbook prize was Mexican Everyday by Rick Bayless. A decent number of ingredients in the cookbook are familiar ones, which is good as the fewer ingredients from a recipe I recognize, the less likely I am to make it. The recipes also range in complexity. I decided to make one of the easier ones after flipping through the cookbook and having an insatiable urge for guacamole.
It’s apparently really easy for you to make guacamole. Once upon a time I, too, bought those little “guacamole seasoning” packets from the grocery store that were entirely too salty, but no more! Basic guacamole just takes a squishy avocado, some garlic, and salt. I also added in half a lime’s worth of juice, plus some crushed peppercorns.
So then I’m all like, what do I dip into this delicious concoction?! The obvious answer would be tortilla chips, but I was lacking in those. I never buy them, as the only satisfactory ones I eat are from Mexican restaurants. The ones you buy in the store are inevitably too salty. So, I decided to make do with what I did have: flour tortillas. I sliced a tortilla in half, and stuck each piece into the toaster. Toast, and then stick the other end in the toaster. Then you slice it up into wedges. This works surprisingly well.
Mmm green goo. It was so good, that two days later (“two days later” being defined as “for today’s lunch”, in this particular case) I made some more, this time also adding in some chopped cilantro, green onion, and tomato. I was so excited for lunch today that I cut up the tortilla before toasting it, then stuck the pieces in the toaster after the fact. This led to some awkward moments involving jabbing a fork into a toaster, but hey, you’ve gotta do what you’ve gotta do.