No chips required.
RECIPE Avocados are ripe when they can be spread like butter. In fact, one of its names is the butter pear. This cherished moment signals guacamole time! We can enjoy a dollop of this "buttery" treat on burgers, salads, sandwiches, nachos or frijoles. But the most common way to consume it is with chips. I have been guilty of eating half a bag of tortilla chips before having my fill of guacamole.
Here's a way to cut back on the carbohydrates, eliminate most of the chips but still enjoy all the flavor of the beloved guacamole. The two keywords in the prior avocado post were "grill it." This time they are, "cone it."
First you'll need to mix up a batch of guacamole. There are probably as many variations as the estimated 500 to 1000 varieties of avocados. The most common types are: Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano, with many chefs having a preference for the Hass variety.
Guacamole is very forgiving. The simplest recipe is to mash up the fruit and salt to taste. A squeeze of lime enhances the flavor and retards spoilage especially if you plan to refrigerate. From here, you can mince onions, cilantro, tomatoes, garlic and additional spices like chili powder, jalapeños or hot sauce. You can stop anywhere between. But really, it can be thought of as making a salsa similar to pico de gallo that is added to the mashed avocado and lime. Now it sounds like just a few ingredients. If you're short on ingredients and in a hurry, you can pick up some fresh salsa from a local Mexican restaurant you admire and you're halfway there! See sidebar for recipe.
I didn't invent this idea but was pleasantly surprised when I first saw a photo. Believe me, there are much more beautiful pictures of guacamole cones on the Web than my hurried click by a hungry man. guacamole cones represent a perfect ratio of avocado to tortilla. And kids will rank it right up there with having ice cream for dinner.
Instructions: Preheat oven to 350. Line baking sheet with parchment paper. Cut flour tortillas in half. Roll each tortilla half into cone shape; secure with toothpick. Brush outside of each cone with oil (or spray with non-stick oil); sprinkle lightly with chili powder. Place on prepared baking sheet wide side down. Bake 8-10 minutes or until cones are lightly browned. Turn cones on side; bake about 5 minutes or until golden brown on all sides. Cool cones 1 minute; remove toothpicks and cool completely. Now spoon in the guacamole.
I wouldn't call it a hearty meal. But it definitely makes great hors d'orves, appetizers or a side dish for Mexican dinner. In the photo, I mixed a simple arugula salad with citrus vinaigrette atop some mashed peas for contrast. Enjoy eating A Bit More Healthy!
Photography by Kevin RR Williams.