When I get that way I fight it a lot because we all know Mexican food can be quite calorie packed. But I do break down once and a while and make some shredded beef or chicken rolled taco's or carne asada. It is just hard to stay away from the cheese and sour cream when I do that. But I tell myself all things in moderation and where I used to eat like that several days a week, once in a few months is excusable right?
Kevin doesn't share my enthusiasm for this love of mine. Having grown up here his whole life it was not something he had very often, and when he did it wasn't very good. I have tried to convert him to the Temple of Burrito but he still remains a non-believer.
So when my cravings kick in I will usually make this little tasty treat to give me a small taste of home.
As you can see the ingredient list is small but flavor packed. I love it when you can buy the vine ripened tomatoes! In California you can get the nice big buttery avocados year round too.
I don't know, just something about a big bowl of this creamy guacamole and some nice crispy chips makes me a happy happy girl!
2 large ripe avocados
1 vine ripened tomato, chopped
1/2 a small white onion, finely chopped
2 cloves of garlic, minced
1 lime, juiced
A handful of fresh cilantro leaves, chopped
Pit and peel the avocado and place in a medium bowl. Use a potato masher to mash the avocado (You can use the back of a fork too). Add the onion, tomato, garlic, lime juice, and cilantro. Add salt to taste. Serve immediately.