All posts tagged: guacamole

Cool Tools: Molcajete | The Only Guacamole Recipe You’ll Ever Need

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  Chips. Salsa. Guacamole. Three simple things that tell me all I need to know about the meal I’m about to have in a Mexican restaurant.  If the salsa arrives and looks and tastes like ketchup, my hopes are dashed and I steel myself for the impending disaster that is surely to follow.  But when the salsa is that perfect blend of fresh, spicy, tart and salty, my tastebuds jump up and do a little dance! And the candle on the cake is when they make guacamole tableside in a molcajete! Ah, guacamole.  For me, it is the quintessential dip. I can eat it by the bowlful and god forbid I should run out of those amazingly light, salty tortilla chips! Why, yes, I would like more chips, please! I am a salsa and guacamole fiend! It’s no wonder I end up taking most of my main dish home in a to-go box! So this guacamole. This is the recipe. The only one you’re ever going to need.  I don’t mind saying that it’s the perfect blend of texture, heat, …

Pork Shoulder Two Ways: Carnitas Tacos

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Yesterday, in honor of Administrative Professional’s Day, my office threw a party for the administrative staff and hosted a chili cook-off.  I originally wanted to enter a white turkey chili that I’ve made many times, but was unable to do so since two white chicken chilies had already been entered. So, back to the drawing board I went and developed a chili based on a pork carnitas recipe that was already a favorite of ours.  Since I was using a very large pork shoulder roast and the chili would take a longer time to cook, I decided to make carnitas tacos for our dinner Thursday evening. Carnitas tacos are my favorite type of taco!  These are the sort of tacos that you get from a little taco stand in Mexico, topped with cilantro, onions and a wedge of lime and they just make me feel like Summertime. “Carnitas” means “little meats” and it is traditionally made by frying pork in lard and then braising it.  The method I use is probably a little healthier, as …