Loaded with savory beef and sauteed poblano pepper, atop a cheesy tortilla and drizzled with enchilada sauce, this guacamole is a Mexican food win! Perfect for a weekend gathering or for the big game!
- 2 ea. Avocados From Mexico, cubed
- 1 ea. Flour tortilla, 6-inch
- 1/2 c. Beef, cooked, shredded
- 1/2 c. Sharp cheddar cheese, shredded
- 1/2 ea. Poblano pepper, sautéed, seeds removed
- 1/2 T. Enchilada sauce
- 1 t. Lime juice
- 1/2 t. Avocado oil
- Salt, to taste
- Cilantro, to garnish
- Sour cream, to garnish
- Skewer, to garnish
- 1 lb. Beef brisket, uncooked
- 1 c. Beef broth
- 1/4 ea. Red onion, cut into large chunks
- 3 ea. Garlic cloves, minced
- 1 ea. Chipotle in adobo, minced
- 1 ea. Bay leaf
- 2 T. Cilantro, chopped
- 1 ea. Lime juiced
- 1-1/2 T. Apple cider vinegar
- Salt, to taste
- For the beef: In a large crockpot, add beef brisket, beef broth, red onion, garlic, cilantro, lime juice, apple cider vinegar, chipotle in adobo and bay leaf. Cook on low heat for 8 hours, or until the beef can easily pull apart and salt to taste.
- In a small sauté pan, heat oil on medium to high heat. Add pepper and cook until tender, approximately 8 minutes.
- On a medium plate, lay tortilla and evenly distribute cheese. Microwave for approximately 25 seconds, or until cheese is melted.
- In a small bowl, slice avocados into cubes and stir in lime juice. Salt to taste.
- Add beef and sautéed pepper to the guacamole mixture and gently stir until well combined
- Place guacamole in center of tortilla, on top of melted cheese.
- Skewer tortilla and drizzle enchilada sauce on top. Garnish with sour cream and cilantro.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!