The avocados in the produce aisle labeled “Ripe Now” are beckoning to me and Labor Day weekend presents the perfect occasion to whip up some guacamole. Our guacamole-inspired menu expands to include Margaritas and tostadas.
I use a modified version of a guacamole recipe from my Cuisinart food processor booklet that’s easy and delicious.
- 1 clove of garlic
- 1 scallion
- 1 small jalapeno pepper
- 1 large or 2 small avocados
- 1 tablespoon of freshly squeezed lime juice
- Quarter teaspoon cumin
- Quarter teaspoon ground coriander
- Half teaspoon of salt
Put the garlic, scallion, and jalapeno in the food processor and chop very fine. If these three ingredients are too large, the guacamole turns out “grassy”. Add the remaining ingredients and run the food processor with a few pulses for chunky or in the “on” position for 30 seconds for a smooth consistency.
We’re serving our guacamole with Scoops on the deck. The fresh limes I bought at the market this week will perform double-duty for our “premium” Margaritas. For two cocktails, we use 3 oz. of Don Julio Anejo, 3 oz. of Patron Citronge, and 1.5 oz. of lime juice with simple syrup mixed about half and half. I’ll take it shaken, not stirred, please.
For the tostadas, I found a tip online to form them on an upside-down muffin tin and bake in the oven at 350 degrees for about 5 minutes. I’m using the small (6-inch) flour tortillas. Remove from the oven when the edges turn brown and they hold their form nicely. The stuffing consists of taco-seasoned chicken breast, lettuce, tomato, scallions, grated cheese, and guacamole, with a dollop of sour cream and a drizzle of taco sauce.
After polishing off a couple of margaritas, no one feels like cleaning dishes, so the tostada is plated on my finest paper plate!