Holy Guacamole

Having lived here for 20% of my life, I feel shamed that I have yet to start liking chiles and ordering them on things like hamburgers and fries. However, I am a huge fan of guacamole. I have studied the excellent table-side guacamole makers at both the restaurant at La Fonda in SF and Gabriel's, north of there, and came up with this recipe, which I really love. I am a believer in putting the avocados (once they are ripe) in the fridge, since colder ones taste better. Also I am not a huge fan of hot or spicy items, so you can add extra jalapenos, garlic or onion, depending on what you like. Anyhow, here is my guacamole recipe that sort of makes me feel like a native:

1 small tomato or half a large tomato, diced
1/4 an onion, or one small shallot onion, diced
1/2 a jalapeno, diced
1-2 garlic cloves, roasted on the stove
salt and pepper
juice from half a lime
2 small- to medium-sized avocados
tortilla chips

Put the first five ingredients in a bowl together.
Mash the avocados in a different bowl with the lime (in order to have at its freshest!). Mix the ingredients together and enjoy!

Pork Tortillas

I had a request to put these recipes on here...


Pork Tortillas


3 pounds pork roast or pork loin
2 cloves garlic, minced
1 tablespoon cumin
1 small can green chiles, chopped
1 tablespoon salt
1 pound dried pinto beans
2 tablespoons chili powder
1 teaspoon oregano

Brown pork roast in a pan on the stove. Put in crockpot. Add remaining ingredients and fill crockpot with water. Cook on low for 8 hours. When it is done, spoon out the beans. Shred the roast. Serve in flour tortillas.

Sweet Pork Tortillas

3-4 lb beef/pork roast

1 bottle red taco sauce

1 can of Coke soda (12 oz)

1 cup brown sugar

1 Tbls cumin

Place roast in a crock-pot or roasting pan. Fill with water until ½ of the roast is covered. Cook until the roast shreds easily (about 3 hours). Take roast out and shred meat. Discard water from pan. Put listed ingredients into pan, stir, then added shredded meat and cook for another 2-3 hours on low settings. Can use meat for tacos, salads, burritos, chimichangas etc.

South of the Border Sandwiches

8 sandwich rolls, split open or 1 loaf french bread

1/2 cup olives, chopped

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/2 cup mayonnaise

1/3 cup sour cream

1/3 cup green onions, chopped

3/4 to 1 pound turkey, thinly sliced

2 medium tomatoes, thinly sliced

2 ripe avocados, sliced

3/4 cup cheddar cheese, shredded

3/4 cup pepper jack or Monterey Jack cheese, shredded

In a bowl, combine olives, chili powder, cumin and salt; set aside 2 T of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 T of the mayo mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another tablespoon of the mayo mixture. Top with sliced avocados and cheeses. Sprinkle with the reserved 2 T of olive mixture.

Bake at 350 for 15 minutes or until heated through. Makes 8-10 servings