Shamrock Collage and Guacamole

 

Shamrock Collage by ET Charles

 

Guacamole with Anaheim and Two Mandarins

1 large avocado

1 Anaheim chile

2 Mandarins

Directions: Wash and dry all produce.

Roast chile on stove top. When skin of chile is blackened, remove chile to a cutting board to cool. Cover chile with a bowl. This helps the skin to loosen.

Meanwhile, peel and dice the two Mandarins, a small, sweet citrus fruit, and place in bowl.

Rinse the chile under cool water and remove the skin. Place on cutting board and remove seeds and veins to taste. Dice and add to Mandarins.

On a cutting board, slice the avocado in half. Wash the knife. Remove the pit. Score the fruit in each half vertically and horizontally. Using a spoon, scoop the fruit out of each half shell and add to the bowl with the tomato and the citrus. Smash avocado with a fork and mix the three ingredients together.

This version of guacamole has a bright citrus taste.

Serves 4 people.

Notes: Guacamole variation 7

Guacamole Tacos: Guacamole with Yellow Tomato and Mandarins

 

Yellow Tomato by ET Charles

1 large avocado

1 yellow tomato, medium

2 Mandarins, small

½ of a 4 ounce can chopped green chiles, medium heat

For Tacos:

2 cups grated cheddar cheese

10 corn tortillas

Olive oil

Directions for the guacamole:

Wash and dry all produce. Chop yellow tomato and place in a bowl.

Peel and dice the two Mandarins, a small, sweet citrus fruit, and add to the bowl with the yellow tomato.

On a cutting board, slice the avocado in half. Wash the knife. Remove the pit. Score the fruit in each half vertically and horizontally. Using a spoon, scoop the fruit out of each half shell and add to the bowl with the tomato and the citrus. Smash avocado with a fork and mix the three ingredients together.

Add 2 ounces or to taste of canned chopped chiles to the avocado, tomato and mandarins and smash and mix again.

Directions for the tacos:

Pour 1 tablespoon of olive oil into a cast iron skillet and heat the corn tortillas as singles or groups of three until warm, turning the tortillas so both sides are moistened with olive oil. Place tortillas on plates, spoon guacamole on tortillas and top with grated cheddar cheese.

Yields: 10 guacamole tacos

Notes: Guacamole variation 6