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This unique homemade guacamole sauce fuels my addiction to Mexican food
Do you need a cure for those strong Mexican food cravings? Homemade guacamole sauce is where it is!
The other night I realized that 24 hours had passed since the last time I had eaten Mexican food. It was a sad moment.
I looked at my husband and calmly explained to him, without a touch of panic in my voice, that OH MY GOD, WE ALL GO TO DIEEEEEEEE!
Then he gave me one of my emergency cues and I shut up.
You see, I like Mexican food. A lot, actually.
My husband? Just tolerate it. Sometimes I will be nice and offer to choose you for dinner. Usually he orders something meaty served along with potatoes. So I'm all "Sike! We are having Mexican! "
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It's funny, but I didn't realize that adult men could be such crying babies. The tears! So many, many tears.
Also, do people already say "sike"? Do you even know what that means?
Anyway, the thing is, Mexican food is like a staple in our home. We eat it a lot. If we don't have it in a meal, I like to have guacamole and french fries at some point so as not to suffer withdrawals. Life is not complete with guacamole. It is a fact.
If I'm in a hurry, I make my standard delicious, simple, amazing and happy guacamole recipe found here.
When I have a few extra minutes, I do this version. It's a different kind of surprising, not so simple or quick, but it's still a ridiculously delicious recipe. I like. I like very much.
Grilling the avocado may seem strange, but it just gives it this amazing smoky flavor. Roasted onions and corn add to that effect. You can go ahead and grill some jalapeño if you want, but I personally like that my guaco is a happy and safe place. Nothing bad or spicy hidden in my recipe.
If you'll excuse me, I'm looking forward to a Mexican. We're making fried tacos for dinner tonight. And chicken taco soup tomorrow. 😉
Guacamole roasted on fire
Time to cook
Calories: 93 kcal
Guacamole loaded, full of toasted goodness!
4 4 ripe Haas avocados
1 ear corn on the cob
1 clove minced garlic
1/4 cup chopped coriander
1/2 sweet onion
2 tablespoon cCrea sour
2 teaspoon cumin
Turn on the grill and let it heat to about 400 degrees.
Cut the avocados in half lengthwise and remove the seeds.
Place the corn on the grill. When one side is charred, turn the corn over. Add the onion to the grill. Place the avocado halves meat side down on the grill. Grill until corn is charred and onions are tender. Remove everything from the grill.
Remove the avocado from the peel and place it in a medium bowl. Scrape the corn from the cob and add it to the avocado. Chop the onion and add it to the bowl.
Add the remaining ingredients to the bowl and mash everything together with a fork to get the consistency of your choice.
Serve warm, right after roasting, or chill in the refrigerator until chilled.