Holy Guacamole is a perfect addition to any Mexican meal. Put it in your burrito, on top of your enchiladas, or just directly inject it into your veins. All are perfectly acceptable.
Why does Guacamole turn brown?
It starts with a little chemical called polyphenol oxidase which is present in Avocados. When that chemical is exposed to oxygen, it oxidizes and causes a reaction that develops a pigment, turning the avocado brown.
How you combat that, is to keep the Guacamole in an airtight container and introduce some type of acidity such as lime or lemon juice.
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Holy Guacamole
Holy Guacamole is the perfect addition to any Mexican food dish and it is super simple to make. Why pay the extra $1 when you can make so much more from scratch.
Lime Cilantro and Jalapeños. How can that be bad at all! This stuff is pure gold. It is a spicy and fresh sauce to put on any sandwich, salad, eggroll, jalapeño poppers, tacos, burritos, rice, beans, ice cream, brownies, or whatever your heart desires. (Don’t really put it on your ice cream or brownie, that’s weird. I know some of you will.)
It is super simple to make and can store in the refrigerator for several months.
Nothing says Tex-Mex more than corn, Jalapeños, and cheese. This Cowboy Corn recipe is a great addition to any football party as a dip, or as a side for your enchilada or taco dish. Super simple to make, it tastes delicious and people will want the recipe everywhere you go.
Go make it! You won’t regret it.
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Cowboy Corn
An amazing dish that will satisfy for years to come. Classic Cowboy recipe.
In order to make the best Mexican food, you need to start with the essentials. Don’t go out and buy those nasty tortillas you find in the store. They are filled with so many disgusting chemicals. Make them at home and for a fraction of the cost.
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Worlds Best Flour Tortillas
Stop buying those crappy chemical filled tortillas from the supermarket. Make your own in no time at all.
Grab a large bowl and mix the Flour, Salt, and Baking Powder.
Take the shortening and crumble it into the flour mix until the flour mix becomes crumbly.
Add water and mix until the dough starts to take shape.
Throw some flour down on your counter and knead the dough until it is smooth and stretchy.
Put it in a bowl and cover with a damp towel. Let it sit for one hour.
Split the dough into 6 equal pieces and roll into a ball. If you want to make smaller taco tortillas, cut into 12 pieces.
Heat up your skillet to medium high heat.
Throw some flour on a rolling pin and roll each dough ball into a tortilla. If you want the tortillas to come out better, use a tortilla press or frying pans.
Throw the tortillas on a skillet and cook until lightly golden brown.
