I wasn't really sure what to make for dinner one night two weeks ago but I had a batch of "taco shop guac" in the fridge so I figured I would work from that. To go with the guac, I grabbed some rice, beans, avocado and a piece of skirt steak. I don't know why, but I was really craving an egg too so I grabbed two of those and set up a poaching pan as well.
As you can see from the picture, this dinner was nothing too fancy ... just some grilled steak topped with a poached egg and guac, served with fresh avocado and rice & beans. It's the guac that made this dish what it is though.
Taco Shop Guac
~10 medium tomatillos
2 small/medium avocados
4 cloves of garlic (or 6 if you like garlic as much as we do)
1 jalapeno pepper (seeded or not based on your heat preference)
Juice of 1/2 lime
cilantro (to taste, if you like it)
salt & pepper (to taste)
Husk and wash the tomatillos and also wash the pepper and cilantro (if you're using it). Peel the garlic and avocados. Cut the tomatillos into quarters and roughly chop up the jalapeno.
I use my vitamix for this next part, but any blender/food processor will likely work. First in are the tomatillos, followed by the peppers, garlic, avocado (if you're using cilantro add that here as well) & lime juice. Start on a low setting and use your built in muddler to begin mixing all of the ingredients. As the tomatillos liquify, add the salt & pepper and gradually turn up the speed until the liquid is completely smooth. *If you don't have a built in muddler, stop the blades every so often and use a spoon to push the solid pieces downwards. **If you don't have a Vitamix then the mixture may never be perfectly smooth.
This will keep in the fridge for about 5 days, but if you're like me ... you'll never have a container last that long. Try and enjoy!
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