My mother in law had four perfectly ripe avocados, and I was happy to take half of them off her hands and share my guacamole recipe with her. Good guacamole should be all about perfectly ripe avocados. Fortunately, avocados ripen well on the counter so can buy them under ripe and wait a day or two. This can be made a day in advance if you make sure the top is coated with lime juice otherwise it will oxidize and turn brown.
4 ripe avocados
juice of one lime
2 tsp of kosher or sea salt
1/2 tsp of pepper
splash of Tabasco sauce
2 tbsp finely chopped onions
1 tbsp chopped cilantro (optional)
Mash the avocados gently with a fork with the onions and lime. Add the salt, pepper, tabasco sauce and optional cilantro. Squeeze additional lime over the top.
Burritos with a few ingredients are a staple in our house. I love spelt tortillas. They fold easily and have a mild flavor. Cooking the bison steaks can be a little tricky, and they are best cooked to medium in a cast iron pan. They are leaner than beef, and I imagine overcooking would make them borderline inedible. I made sure they were dry with a paper towel and brought them to room temperature (so they wouldn’t curl in the pan). I added a little oil to a cast iron pan over medium/high heat. You will want to generously add salt and pepper into each side and cook for about 3-4 minutes on each side. It is key to allow the steaks to rest before slicing them. I recommend slicing the bison quite thinly to prevent them from being tough. This dinner comes together really quickly and looks bright and fresh served with tomatoes and fresh limes.