Run of the Mill Guacamole (But How I Love That Mill!)

It’s Cinco de Mayo, and I’m making guacamole.

My guacamole isn’t original or trendy. But it’s really, really good. It tastes as fresh as can be. And really what more do you need in guacamole?

It’s a dish the boys in my family enjoy making—and eating.

I’m sure most readers know this, but in case jalapeño novices are lurking out there I offer a little warning:

BE CAREFUL while chopping the jalapeño. Wear gloves if you can; otherwise, just wash your hands as quickly as you can afterward, and be careful not to touch anything that could encounter any part of your body while chopping. These peppers can sting!

Tinky's Guacamole

Ingredients:

3 scallions (green onions), white and some green parts, chopped (I’ve also been known to use about 2 tablespoons of finely chopped red onion)
1 large garlic clove, peeled and minced
1 small jalapeño pepper (more if you like spicy foods!), with the stem and seeds removed, finely chopped
1 small ripe tomato (optional—only use it if in season), cored and chunked
5 sprigs fresh cilantro, roughly chopped
the juice of 2 limes
3 small, ripe avocados
1 teaspoon salt

Instructions:

In a 1-quart bowl, combine the scallions, garlic, pepper pieces, tomato (if desired), cilantro, and lime juice.

At this point, you may leave the mixture for a few hours. About 15 minutes before you want to eat the guacamole, get out your avocados. Slice them in half lengthwise, stopping at the pits.

Separate the avocado halves from the pits, and use a spoon or fork to scoop out the flesh of the avocado. (If there is brown flesh, don’t use it; aim for the light green stuff.) Put the flesh in the bowl with the onions, garlic, peppers, tomatoes, cilantro, and lime juice.

Mash the avocados into the mixture with a fork, adding the salt as you mash so that it is stirred in. You don’t have to mash them too much; a few chunks add to the flavor.

Place the guacamole in a decorative bowl, and serve it with tortilla chips (homemade are the best, but they’re also the most fattening!).

Serves 6 to 8.

From left to right: Alan, Michael, and David mash avocados into guacamole.

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Tortilla Soup

Tomorrow is el Cinco de Mayo, the fifth of May. This day commemorates the victory of Mexican forces over the French army at the Battle of Puebla on May 5, 1862. It’s also a day on which we in the United States celebrate the heritage of our Mexican residents and neighbors.

For many Mexicans this year the Cinco de Mayo holiday will be dimmed by worry about the flu epidemic. Chicken soup can’t cure colds and flu, of course, but any mother will tell you that the soup’s warmth comforts those who are sick. So let’s celebrate the ability of the Mexican people to rise above challenges—epidemiological or military—with a little chicken-based tortilla soup.

This soup comes in many different versions so feel free to change it to your taste. Some people like to put the tortilla pieces in the soup to cook for a while (to make a sort of chicken-noodle soup). If you have a fresh hot pepper, feel free to substitute it for the red pepper flakes in the recipe; I was sticking to ingredients I could purchase at my local general store so I didn’t have one on hand.

Tortilla Soup

Ingredients:

canola oil as needed for frying
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 15-ounce can stewed tomatoes
1 4-ounce can green chiles
4 cups chicken stock (preferably homemade)
1 tablespoon chili powder
salt to taste
red pepper flakes to taste (these provide spice)
3 to 3-1/2 cups corn kernels (at this time of year I use frozen)
4 corn tortillas
2 to 3 cups shredded cooked chicken
chopped cilantro to taste
grated cheese to taste (Monterey Jack or cheddar; the first melts better and the second has more flavor)
2 limes, cut into wedges

Instructions:

In a small frying pan, sauté the onion and garlic in a little oil until they brown. Pop them into the blender with the canned tomatoes and the green chiles. Blend well.

Add the tomato mixture to the chicken stock. Stir in the chili powder, salt, red pepper flakes, and corn. Bring the soup to a boil; then reduce the heat, almost cover the soup, and let it simmer until the flavors have blended (at least 1/2 hour).

While the soup is cooking, cut the tortillas into small strips. Let them sit on paper towels for at least 15 minutes to dry out; then fry them in oil until they are crispy. Set them aside to drain on the paper towels.

When the soup is almost ready, stir in the chicken and cilantro. Cook for a few minutes more, until the chicken is heated through.

Ladle the soup into bowls, and have your guests add tortilla strips, cheese, and lime juice from the wedges to taste. Serves 4 to 6.