Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Taquería Guacamole


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Taquería Guacamole

Post by Lobo on Sun Jan 17, 2016 9:16 pm

Taquería Guacamole

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6
Delicious mashed into creamy guacamole or cubed and scattered over tacos and nachos, avocados are also chock full of good-for-you fats. When selecting an avocado, carefully pop off the button-like brown piece on the stem end. The color underneath should be green, revealing that the avocado is or will soon be ripe.


  • 3 ripe avocados, halved and pitted
  • 3 Tbs. chopped fresh cilantro
  • Juice of 1 lime
  • 1 or 2 dashes of hot sauce, such as Tabasco (optional)
  • Kosher salt and freshly ground pepper


Scoop the flesh from the avocados into a bowl. Using a potato masher or a large fork, smash the avocados until mostly smooth. Stir in the cilantro, lime juice and hot sauce. Season with salt and pepper and serve immediately. To store, cover the bowl tightly with plastic wrap so that the plastic is touching the guacamole and refrigerate for up to 1 day. Makes about 2 cups (16 oz./500 g).

Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)

    Current date/time is Tue Nov 21, 2017 5:46 am