Guacamole From Tyler Florence Best Recipes

GUACAMOLE FROM TYLER FLORENCE

Ingredients:

• 4 ripe avocados
• 2 limes, juice of
• 1/2 medium red onion, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 1/4 teaspoon ground cumin
• 2 tablespoons extra virgin olive oil
• kosher salt & freshly ground black pepper

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.

GUACAMOLE

Ingredients:

• 6 ripe avocados
• 3 limes, juiced
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 serrano chiles, cut into rounds
• 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

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.

TYLER FLORENCE'S ULTIMATE FAJITAS WITH RACHAEL RAY'S GUACAMOLE

Ingredients:

• 1 orange, juice of
• 2 limes, juice of
• 4 tablespoons olive oil
• 2 -3 garlic cloves, roughly chopped
• 3 chipotle chiles in adobo
• 1 teaspoon ground cumin
• 3 tablespoons fresh cilantro, roughly chopped
• 1 teaspoon salt
• 2 1/4 lbs skirt steaks or 2 1/4 lbs flank steaks, fat trimmed
• 2 small ripe Hass avocadoes
• 1 lemon, juice of
• 1 jalapeno, seeded and finely chopped
• 1/4 red onions or 1/4 yellow onion, finely chopped
• 1 garlic clove, minced
• salt
• 2 green bell peppers, thinly sliced
• 2 large onions, thinly sliced
• lime juice
• olive oil
• 12 flour tortillas, warmed
• Mexican blend cheese (optional)
• sour cream (optional)
• tomatoes, diced (optional)

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.