Unfortunately, there were no picnics, sparklers, or blueberry and strawberry flag cake this past Wednesday to commemorate the 4th 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!
5 Roma Tomatoes
4 Tomatillos (green tomatoes)
2-4 Serrano Chiles (watch out, these puppies are hot)
½ Chopped White Onion
½ C Chopped Cilantro
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 4th of July to all my compadres!
3 Comments Add yours
Ok………….never thought of grilling avacado’s………………what a delectible concoction. Looks so good Emma. The Holiday is nostalgic in many ways. Missed the tastes of the fourth myself………would have loved to have shared yours. Those lucky guys! Mamasita
Not even corn on the cob for the 4th, Emma? Love this idea.. never thought of grilling avacados either. I can’t wait to try this recipe. Sending love to you from the Big O:) Your Aunt Ellen
Oooh, here’s the thing. We didn’t grill the avocados… only the tomatoes, tomatillos, and serranos. Although I wonder how the grilled avocado would be???