Taqueria Guacamole Recipes
TAQUERIA GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 2 to 2 1/2 cups
Number Of Ingredients 6
Steps:
- Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lemon juice into bowl. Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency. Season guacamole with salt, to taste.
TAQUERIA GUACAMOLE RECIPE
Authentic taqueria-style guac is smoothed out with water–-no chunks here.
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Stir in cilantro. Season with salt.
LA PARILLA TAQUERIA GUACAMOLE
This is the version of guacamole you often see in little taquerias in Mexico. This is great to make when you can't find avocados at a decent price. Serve over tacos, flautas or just eat with tostada chips.
Provided by SimplyME
Categories Mexican
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put all the ingredients except the onion in a food processor and blend until very smooth.
- Pour into a bowl and stir in the onion.
- Use immediately.
- I sometimes add more cilantro and jalapeno.
Nutrition Facts : Calories 169.6, Fat 14.8, SaturatedFat 2.1, Sodium 301.3, Carbohydrate 10.6, Fiber 7.2, Sugar 1.6, Protein 2.3
THE BEST HOMEMADE TACOS RECIPE
The Best Homemade Tacos - Ground beef and homemade taco seasoning make the best taco meat in this classic easy recipe that's better than take out.
Provided by Amanda Finks
Categories Dinner Main Course
Number Of Ingredients 11
Steps:
- Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
- Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
- Warm the taco shells according to their package directions.
- Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Nutrition Facts : ServingSize 1 /12th, Calories 129 kcal, Carbohydrate 9 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 265 mg, Fiber 1 g, Sugar 1 g
TACO TRUCK-STYLE GUACAMOLE
The acid in the tomatillos will keep your guacamole bright green even if not serving right away.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine avocados, tomatillos, onion, jalapeno, cilantro, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 cup water. Puree until smooth. Serve immediately or refrigerate in an airtight container up to 3 days.
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- Place all of the ingredients except the avocado in a blender and blend until very smooth, about 1 minute.
- Serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours. (The plastic wrap will keep the surface of the guacamole from turning brown.).
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- Make the guacamole: add the avocados, jalapeños, garlic, lime juice and a pinch of garlic salt to a medium size mixing bowl. Mash with a fork for creamy guacamole or use a butter knife to cut through the mixture for a chunky guacamole. Taste and add more garlic salt, if needed. Cover and set aside. (*Note 2 & 3)
- While the meat is resting for 10 minutes, heat up a comal, cast iron skillet or large non-stick skillet over medium high heat.
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Category Mexican RecipesEstimated Reading Time 2 mins
- Make the carrots and set aside. Make the onions and set aside. Make the guacamole and set aside. Warm the tortillas, top with the guacamole, and then the carrots, onions, and hot sauce.
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- Sear shrimp until it turns pink and opaque on one side side, flip all shrimp and let them sear on the other side until opaque. Once shrimp are done, take them out of the pan right away.
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- Add two tablespoons of olive oil (alternatively, you can use coconut or avocado oil) to a skillet/frying pan on medium to high heat.
- Add chopped onions, chopped tomatoes, and fresh cilantro to the heated pan to release flavors before adding the shrimp.
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