“Cowboy Brisket Guacamole” by Dallas Fan Melissa Farr, Caterer at Market Street and Student at Escoffier in Flower Mound, TX.

Melissa Farr

Melissa Farr’s Entry


1/4 c White Onion, finely diced
2 cloves Garlic, minced
1 Jalapeño,seeded and finely diced
1 tbsp. Cilantro, chopped
1 Lime, juiced
1/2 tsp Salt
4 1/2 oz. Smoked Brisket, sliced, chilled and cut into 1/4 cubes
3 Avocados, peeled, pitted and chopped
2 Roma Tomatoes, small dice.


  1. Combine the onion, garlic, jalapeno, cilantro, lime and salt in a molcajete or mortar and pestle.
  2. 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.)
  3. Transfer mixture into a serving bowl.
  4. Add the avocados, tomatoes and brisket and mash until just combined and avocados are still chunky.
  5. Garnish with reserved brisket.
  6. Serve with tortilla chips or spread on tostadas.

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