Lime And Beer Pork With Easy Chunky Guacamole Recipes

LIME AND BEER PORK WITH EASY CHUNKY GUACAMOLE

Steps:

• Partially freeze pork; thinly slice across grain into bite sized strips. Place pork in a plastic bag set into a bowl.
• Combine salsa, lime juice, beer, garlic, cilantro, cumin, red pepper and black pepper. Pour over pork; seal bag. Marinate in refrigerator for 3 to 4 hours.
• Prepare Easy Chunky Guacamole: Halve, seed, peel and cube 2 avocados. Combine avocados, lemon juice and salsa in a bowl. Cover and chill. (can be kept up to 24 hours in fridge).
• Wrap tortillas in foil. Heat in a 350°F oven for ten minutes to soften.
• Drain pork and set aside, reserving marinade.
• Add enough water to marinade to equal 1 1/2 cups. Place in a saucepan and bring to a boil. Add rice. Remove from heat and let stand, covered, for 5 minutes.
• Meanwhile, spray a skillet with nonstick coating; heat over medium heat. Add half of the pork. Stir-fry 4 minutes or until no longer pink. Remove from skillet using a slotted spoon; drain liquid if necessary. Repeat with remaining pork.
• Spread pork and Easy Chunky Guacamole on tortillas. Roll up and serve with rice.

BEST EVER CHUNKY GUACAMOLE

Steps:

• Fry bacon on stovetop until crisp.
• Drain bacon and reserve at least 1 teaspoon of rendered bacon fat.
• When bacon is cool to touch, crumble it.
• Halve one of the avacados, remove the pit, and scoop the flesh into a medium bowl.
• Mash the flesh lightly with the scallions, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin with the tines of a fork until just combined.
• Add the bacon crumbles and bacon fat and combine with avacado mixture.
• Halve, pit, and CUBE the remaining 2 avocados. Add the cubes to the bowl with the mashed avocado mixture.
• Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust the seasongs with salt if necessary,(you can add a bit more bacon fat if you like), and serve.

NINJA AND CHUNKY GUACAMOLE

Steps:

• Cut avocados in half by inserting a knife down the center until it touches the pit, them carefully rotating the avocado until it is sliced through on all sides. Separate the two halves, remove the pit and discard. Use a spoon to scoop the meat out, tracing along the inner skin of the avocado.
• Place all other ingredients in the MIni Master Prep Bowl, onion first and cilantro last. Top with the peeled avocado. Secure the Bowl's rtop and pulse 2-3 times for chunky guacamole. Pulse a few times more for smoother guacamole dip.
• Salt and pepper to taste and serve with tortilla chips or alongside fajitas and burritos.
• BOB'S TIPS: The lime juice in this recipe will keep the avocado from turning brown. To keep the guacamole as green as it can be, you may wnt to drizzle some of the lime juice straight onto the avocado immediately after cutting.