Guacamole By Tyler Florence Recipes

Steps:

• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Steps:

• Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours.
• To cook: Preheat a rigged grill or (for better flavor) your outdoor grill on high heat.Lightly drain marinade from beef and Season to taste with additional salt and pepper. Lightly oil grill and grill each steak 4 minutes on each side. Transfer to cutting board and let rest. May need to cook in batches.
• While meat is resting preheat large skillet on med-high heat, add olive, onion, peppers and lime juice and toss to coat. Cook until peppers and onions are just limp.
• Guacamole: Scoop avocados in med size bowl and squeeze lemon juice over avocados immediately, then smash.Add jalapeno, and onion. Sprinkle garlic with coarse salt and smash with the side of your knife blade, add to avocado mixture. Mix well.
• Then slice steak against the grain on a diagonal.
• To assemble: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and if desired tomato, cheese and sour cream. Roll to enclose filling.

Steps:

• Slice the avocados all the way around from top to bottom, and twist the halves to separate them. Carefully tap the pit with a sharp knife, twist and it will come right out. Scoop the avocado flesh into a large bowl. Add some of the lime juice as you prepare the avocados to prevent the flesh from browning.
• Add the onions, chiles and olive oil to the bowl. Use a fork or a potato masher to mash the mixture, leaving some chunks of avocado for texture. Season with salt and add as much of the remaining lime juice as you like.
• Transfer to a bowl for serving.

Steps:

• Halve and pit the avocados; with a spoon scoop out flesh into a bowl. Mash the avocados with a fork, leaving them a bit chunky. Add the remaining ingredients, and fold everything gently together to mix. Taste and adjust seasoning.
• Lay a piece of plastic wrap right on the surface of the guacomole so it doesn't brown and refrigerate for at least 1 hour before serving.

Steps:

• Halve and pit the avocados.
• With a tablespoon, scoop out the flesh into a mixing bowl.
• Mash the avocados using either a fork or potato masher, leaving them still a bit chunky.
• Add the remaining ingredients, and fold everything together.
• Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Steps:

• Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Steps:

• Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
• Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.