GUACAMOLE

Al Pastor

Pineapple pico de gallo provides the perfect service to a scoop of always good guacamole topped with marinated pulled pork. No need to sub in a fork when you’ve got Wavy Fuego Takis®.

INGREDIENTS

For the Guacamole Al Pastor:

2 c. Takis® Fuego Wavy chips, prepared

1 1/2 c. Traditional Guacamole

1/2 c. Al Pastor pork, prepared, heated

1/4 c. Pineapple Pico de Gallo Salsa

1 Tbsp. Cotija cheese, crumbled

1 Tbsp. Cilantro, fresh, chopped rough

2 Tbsp. Avocado Salsa Verde

For the Pineapple Salsa:

10 oz. Pineapple tidbits, canned

6 oz. Red onion, diced small

2 oz. Jalapeño peppers, minced

2 oz. Red peppers, roasted, diced small

1 oz. Lime juice

0.5 oz. Garlic, minced

0.05 oz. Kosher salt

0.02 oz. White pepper, ground

0.2 oz. Cilantro, fresh, chopped fine

For the Traditional Guacamole:

4 ea. Avocados From Mexico, whole, fresh

2 Tbsp. Lime juice

1/2 tsp. Kosher salt

2 Tbsp. White onion, chopped fine

1 1/2 Tbsp. Jalapeño peppers, no seeds, chopped fine

2 Tbsp. Cilantro, chopped fine

For the Avocado Salsa Verde

1 ea. Avocados From Mexico, stage 4, mashed

18 oz. Salsa verde, prepared

INSTRUCTIONS

For the Avocado Salsa Verde:

1.

Place all ingredients into a blender and blend until smooth.

2.

Transfer to a squeeze bottle and refrigerate until needed.

For the Traditional Guacamole:

1.

Remove stem from avocado.

2.

Cut avocado in half from top to bottom.

3.

Twist one half of the avocado to pull two halves apart.

4.

Remove pit from avocado.

5.

Scoop out the pulp from the avocado and place into a large bowl.

6.

In a large bowl, gently mash the avocados with lime juice and salt.

7.

Gently fold in onions, jalapeño peppers, and cilantro.

8.

Transfer guacamole to a clean serving dish.

9.

Garnish guacamole with cilantro or favorite topping.

10.

Serve as needed.

For the Pineapple Salsa:

1.

In a mixing bowl place pineapple, red onion, jalapeños, and roasted red pepper.

2.

In a separate small mixing bowl, whisk together lime juice, garlic, salt, and pepper.

3.

Pour mixture over salsa mixture, add cilantro then gently toss mixture to evenly coat.

4.

Place in container with lid.

5.

Refrigerate until needed for up to 24 hours.

For the Guacamole Al Pastor:

1.

Place Wavy Fuego Takis® into a serving bowl.

2.

Place a scoop of guacamole into the center of the bowl.

3.

Top with al pastor, pineapple, and pico de gallo over entire bowl.

4.

Garnish with cotija cheese, cilantro, and avocado salsa verde.

5.

Serve as needed.

Buy Avocados and Takis®

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