Unfortunately, there were no picnics, sparklers, or blueberry and strawberry flag cake this past Wednesday to commemorate the 4^th of July in Mexico.  The day passed like any other, however I did delight(or so I thought) my students with stories of Independence Days past while dreaming of roasted corn and beach volleyball.  So, when my roommate proposed a barbecue and pool party for this past Sunday afternoon, I jumped at the opportunity to make up for my lack of patriotism.

 God Bless Amerikuh!

While the boys prepared their various grilled meats and cheeses, I took advantage of the hot coals and prepared for Grilled Guacamole.  What’s excellent about this guac is that it creates a soupier consistency: perfect for drizzling over tacos, salads, or whatever’s around. It also lends an incredible smoky taste that tantalizes and beckons for more, more, more!

Grilled Guacamole

5 Roma Tomatoes

4 Tomatillos (green tomatoes)

2-4 Serrano Chiles (watch out, these puppies are hot)

5 Avocadoes

½ Chopped White Onion

½ C Chopped Cilantro

Salt

Lime

On the grill, roast tomatoes, tomatillos, and serranos until they are charred and soft.  Remove skins from tomatoes and tops of chiles and loosely chop.  In a mortar and pestle (or simple bowl), combine roasted ingredients plus all other ingredients and mash to desired consistency.  Add salt and lime to taste.

The guys gnawed on grilled marinated flank steak tacos with this guacamole.  I opted for left over vegan sloppy joe and guacamole tacos of my own.  Deeeelish!

Happy Belated 4^th of July to all my compadres!