I slow cooked a piece of brisket the other night in tinga paste and passata and tonight had some in soft tacos. Alongside I had guacamole which really complemented it well. It’s only in the last year or two I liked avocados , but think I’ve got my guacamole down right now.
The key to start off with is they’re perfectly ripe . I like a chunky texture , so just roughly mash with a fork. I go heavy on the lime and salt, a little coriander chopped,small amount of diced red chilli and diced red onion for crunch. I don’t personally like tomatoes in it as find it makes the texture a bit mushy . Tempted to make again tomorrow with some homemade pitta chips.