Close your eyes. Now when I say Cinco de Mayo what comes to
mind? Mariachi bands, sombreros and most importantly mexican food,
right? Ah yea, Mexican food is by far one of my favorites, not only
eat but to cook.
I love cooking with chillies and bringing the heat level in
food from mild to fire burning. Cooking Mexican food brings out
the fun side of me. It makes me feel like Im not slaving away
but instead enjoying time in the kitchen. Dont tell my mom
that, she might make me cook more.
Growing up in the Arizona desert I know what real Mexican food
tastes like. Montana knows nothing about real Mexican food. I had
to laugh when they called a flat, crunchy, cinnamon covered piece
of nonsense a sopapilla. I mean Taco Bell is as authentic as it
gets for them in the cold, snow covered mountains.
This Rez Recipe is more Mexican but I know near the border it
feels more like cooking any other Indian dish. Even my grandma,
who is full-on traditional Hopi, loves herself some green chili.
I mean down south Natives live closely alongside those fiery
and similar cultured people. So, it makes sense that Natives near
the border might fall in love with their food or perhaps more than
the food. They are also known to be romantic people.
Ill admit I had a crush on a Spanish-speaking boy named
Jesus. I would have made his favorite Mexican dishes everyday if
it meant a kiss. Dont tell my dad that he might murder the
Anyway, for Cinco de Mayo I really wanted to make tamales and
enchiladas but that was quickly put to an end when I looked at my
college-kid budget. Those culinary students are really lucky.
Sadness aside, I finally settled on something small enough but
delicious enough for a mini Cinco de Mayo party at my place. By
party at my place I mean party of me, myself and I. Guacamole turned
out to be the solution so i decided to call this recipe Gauco de
Mayo. Now, lets get started.
Prep time: Count to 10 in Spanish and you're basically done.
Cook time: Uno, dos, tres, quatro, cinco, seis, siete, ocho,
What youll need:
- 2 medium sized avocados
- 3 green onions
- 1 small red pepper
- 1 small yellow pepper
- 3 or 4 dried small red chillies
- 2 roma tomatoes
- garlic salt
- black pepper
- Tabasco sauce
Alright heres what you do:
- Get a medium sized bowl out. Cut the avocados the long way
and twist open. Then take out the pit with a spoon and scoop the
rest out from the skin. Take a potato masher and squish the avocados
into a pulp.
- Next you finely chop your onions, peppers and tomatoes. Chop
them until they are smaller than bite size but not minced. Toss
those in the bowl.
- Take your small dried red chili and finely chop. Add those
to the bowl. Mix it all up.
- Finally you add the garlic salt, black pepper and Tabasco.
All of which you add to your taste. For me I love adding two shakes
of the garlic salt and black pepper, then I add at least several
shakes of Tabasco.
- Serve Guaco de Mayo with chips or taquitos and enjoy!
Tip: DO NOT under any circumstances touch your eyes or any part
of your face when you are making this dish. If you need to, you
can rub oil on your hands before you chop. This helps keep your
hands from burning when you are chopping the chillies.