National Guacamole Day

Hello Foodies all over!!! Let's celebrate football season with eating Guacamole with salsa. This is one of the food items on the list with salsa, hot wings, nachos and cheese, cocktail weenies, meatballs, and more.

History

• Guacamole made by the Aztecs
• The Spaniards encountered with the Aztecs in 1500 and was introduce to a sauce called ahuaca-mulli, means "avocado-mixture"
• The Spaniards brought it back to Spain
• The English who made avocado paste called it "midshipman's butter"
• Most American avocados come from California, over 6,000 avocado groves are grown in the southern part of the state
• Florida avocados are larger
• Avocados are grown in Mexico, Peru, Chile, Argentina, Spain, Israel, South Africa, North America, Australia, and New Zealand
• The Aztecs believed avocados to be an aphrodisiac

Recipes for Avocados

Easy Guacamole

Ingredients

• 2 Avocados
• 1 Small Onion, finely chopped
• 1 Clove Garlic, minced
• 1 Ripe Tomato, chopped
• 1 Lime, Juiced
• Salt & Pepper to taste

Directions

1. Peel and mash avocados in a medium serving bowl
2. Stir in onion, garlic, tomato, lime juice, salt and pepper
3. Chill for half an hour to blend flavors
4. Serve 

Steak Tacos with Simple Guacamole

Ingredients

Steak:

• 3 teaspoons vegetable oil, divided
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 garlic cloves, mince
• 1 (1 1/2-pound) flank steak, fat trimmed
• 3 cups vertically sliced onion (2 medium onions)
• 2 cups red and yellow bell pepper strips (2 large peppers)
• 2 jalapeno peppers or 1 serrano pepper, halved lengthwise and thinly sliced with seeds

Guacamole:

• 2 ripe avocados, peeled and seeded
• 1 garlic clove, minced
• 2 teaspoons fresh lime juice
• Kosher salt to taste
• 12 6-inch flour tortillas, warmed

Directions

1. To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.
2. Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.
3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeno; sauté 5 minutes. Keep warm.
4. Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness. Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.
5. To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle or fork until mixture is chunky.
6. Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.