“Cowboy Brisket Guacamole”
by Dallas Fan Melissa Farr, Caterer at Market Street and Student at Escoffier in Flower Mound, TX.
INGREDIENTS
- 1/4 cup White Onion, finely diced
- 2 cloves Garlic, minced
- 1 ea. Jalapeño,seeded and finely diced
- 1 tbsp. Cilantro, chopped
- 1 ea. Lime, juiced
- 1/2 tsp. Salt
- 4 1/2 oz. Smoked Brisket, sliced, chilled and cut into 1/4 cubes
- 3 ea. Avocados, peeled, pitted and chopped
- 2 ea. Roma Tomatoes, small dice.
DIRECTIONS
- Combine the onion, garlic, jalapeno, cilantro, lime and salt in a molcajete or mortar and pestle.
- Using the pestle, mash the mixture until it resembles a thick salsa. (If you don’t have a molcajete or mortar and pestle, pulse in a mini food processor a few pulses.)
- Transfer mixture into a serving bowl.
- Add the avocados, tomatoes and brisket and mash until just combined and avocados are still chunky.
- Garnish with reserved brisket.
- Serve with tortilla chips or spread on tostadas.
