Combine in a blender or food processor until smooth:
1 cup all-purpose flour
1 cup milk
3 large eggs
2 tablespoons butter, melted
So, I've been sucked into Instagram against my will. I'm going to do you the favor of NOT talking about how awesome it is for the remainder of the post, but I will say that I find the visuals much more appealing and interesting than Twitter, which I have been struggling with for 2 years.
The reason why I'm even mentioning Instagram is because I saw something yesterday that gave me pause. Well, it gave me more than pause--it was something of a call to action.
The photo was of a packet of instant guacamole mix. This in and of itself is something that perplexes me. I mean, when I want something to eat in a hurry and I happen to have an avocado or two, guacamole is the first thing that comes to mind.
But the real kicker was the emphasized text on the front of the package--"JUST ADD AVOCADOES."
Am I missing something here? I mean, last I checked, guacamole was almost nothing but avocadoes. I mean, sure, you can add onions or tomatoes, but really avocado, lime juice, and salt is about all you need. So why on earth would you buy a guacamole mix, avocadoes not included(!)?
I'll confess: part of my horror is due to the fact that this sort of thing is a major pet peeve for me. It's like instant oatmeal. Regular old-fashioned oatmeal only takes about 5 minutes to cook, and it still has texture after you cook it, and (this is especially true in relation to the flavored instant oatmeal packets) it's cheaper and healthier.
Guacamole is little different. It's fast, healthy, and easy (and pretty darn cheap to be so nutrient-dense). Guacamole mix almost completely defeats the purpose of guacamole. Or, at least for me, it takes all the fun out of it.
So here's a recipe for guacamole, folks. We had the grill fired up for skirt steak for tacos, so we threw the avocado halves on for a few minutes just to see what would happen. It did add a slight (and very pleasant) "charred" flavor, but really this step is unnecessary, and usually we just make guacamole the old-fashioned way.
Also, don't worry about using a mortar and pestle (this specific one is called a molcajete in Spanish). If you have one already, it's fun to use it here. If not, just use a fork to mash the avocadoes. Really, that's all you need.
If using a mortar and pestle, grind to a fine paste with a pinch of salt:
2 cloves garlic
If you don't have a mortar and pestle, simply mince or grate the garlic. Add to the mortar or to a medium bowl:
Flesh of 2 avocadoes*
Mash with the pestle or a fork, leaving the avocado quite chunky. Add:
2 scallions or 2 tablespoons red onion, minced
Lime juice to taste
Salt to taste
Stir to combine. Serve immediately or store, refrigerated, with a piece of plastic wrap directly on the surface of the guacamole. This will prevent it from turning brown.
*To prepare avocadoes, slice the avocado lengthwise in half. Twist to separate the halves. Remove the pit by lodging the sharp side of your knife in it, then twist until the pit pops out. Discard. To separate the flesh from the skin, simply scoop it out with a spoon.