This special recipe is dedicated to Anna.
“Holy guacamole” not only makes us laugh – it jettisons us back
to our fond and flavorful days in Italy. Long live “Tes Mes” Day
and food comas!
~ ♥ ~
Homemade in February 2018 and promptly sent to the freezer, we later released this guacamole from its icy resting place to celebrate Super Bowl 2018 almost 50 years after the recipe was published.
I can promise you this is the first time I’ve made *then not quickly devoured* a delicious bowl of the green stuff but I was following my Mom “Betty’s” recipe clipped from the San Antonio Express-News as an experiment (see the recipe below). The recipe’s intent was to freeze before eating.
The results? Quite surprising!
Good gravy – freezing guacamole?
I agree – it seems odd at first but if you dial back the timeline to the 1960s/1970s the home economist (our Mothers) thirsted for ways to run an efficient kitchen. So freezing guacamole is a great way to prepare for your party without having to do all the work in the heat of the moment.
Back in the day freezing guacamole was considered “normal stuff,” like prepping your wardrobe or your “to dos” for the great day ahead. Brilliant forethought!
Holier than thou
To Texans guacamole is right up there in the inner circle of sanctity along with queso, big hair, and cowboy boots. These are the things we place high and mighty on our list of things to cherish. To literally “mess with Texas” is to tamper with one of its revered staples so you can image I was nervous about tinkering with the obvious – to divert from the culinary mission to make then eat in “normal” fashion.
To my family guacamole is a treasured treat. While we don’t necessarily enjoy “guac” for breakfast, lunch, and dinner like most outside our state might think – guacamole holds its place in our hearts as a “constant craving” food we keep near and dear.
My Mom “Betty” truly loved guacamole. And she loved enjoying it alongside all of the wild and delicious Tex-Mex varieties we could consume while living in the unique pureness of San Antonio (rah, 78209-ers!)
One of our most special restaurants was — and still is — Teka Molino — which has some of the greatest food in the region (sorry, Nation, you do not qualify). Heck, I sometimes drive 97.8 miles from Round Rock to San Antonio just to enjoy Teka’s puffy tacos, bean rolls, and I always get a guacamole cup; a pot of gold served from masa fashioned into a cup which has been delicately deep fried.
I’ve lived north and south in Texas and I can promise you there’s nothing more tastefully authentic!
While I’m probably the only Texan outside “San Antone” proudly sporting a “Bean Cups Rule” T-shirt, I will promptly buy a “Guacamole Cups Rule” T-shirt when Teka Molino creates them. :)
So let’s dive deep into this guacamole and experience one of the greatest culinary gifts — glorious holy guacamole!
❤ Guacamole isn’t just a dip for chips, it’s a great plus-up to queso, enchiladas, tacos, soups, and it brightens a sad and lonely spoon (oh, yes I have!). Guacamole’s best friends include the nacho chip, the Fritos Scoop, and its often found mingling atop a properly dressed grilled hamburger, along with its farm-raised kissin’ cousins Mr. Bacon and Ms. Monterrey Jack Cheese.
❤ Nobody likes tired, ol’ brown guacamole. To extend your guacamole’s zest for life give it a slight squeeze of lime on top prior to serving. You can also store it overnight by placing cling wrap on top of the guac and lightly smoothing it out to remove any trapped air.
❤ I usually forage for the best ripened avocados from the bottom of my local market’s produce container. If I’m reluctantly forced to choose from pre-ripened avocados I’ll place them in a sunny window for a few days to help ’em along their way.
❤ My brow raised when I saw this recipe calls for parmesan cheese. It isn’t because I don’t love parm, but I’ve never had it alongside guacamole. And, while this recipe calls for lemon, lime is a citrusy suitable sibling. Lemon and lime go together like PB&J, cheese and wine, or a smile birthed from puppy kisses. I prefer my guacamole fork-mashed and chunky but I can respect why a blender was used given the culinary movement of the era.
After digging into the author’s past below I discovered she hailed from South Carolina. Hmm. So while I’m not saying this guacamole isn’t authentically Texas because of lemon and parmesan cheese I’m just noting the special twist Ruby Lou brought to this guac. Guacamole is a wonderfully inclusive dish that pairs well with others!
❤ Can’t get enough avocado? Explore some of the other recipes by clicking “avocado” in the ingredients word cloud list in the righthand menu. Don’t miss my Mom’s most special flavorful twist on potato salad made with avocado, bacon and sour cream instead of the typical mayonnaise. It’s a “Best Of The Best” recipe that has become a family tradition.
To prepare: About 15 minutes.
To thaw: 1 ½ – 3 hours (depends on the depth of your guacamole)
To enjoy: Mere nanoseconds
juice from ½ a lemon
4 | avocados, ripened, peeled, and quartered
1 | tomato, peeled, and quartered
3 | green onions, chive tops removed
2 | hot chilies (in Texas we call these jalapeños)
1 clove | garlic, chopped
to sprinkle | parmesan cheese (optional)
to serve | corn chips (we use “Fritos Scoops” these days #GoBold)
iii. What to do
1. Place your lemon juice in a blender.
2. Peel and quarter the avocados and tomato. Wash and dry the green onions and remove the chive tops. (Whoops — we accidentally included them and it was the more the merrier!) Remove the seeds from the jalapeños (we included them for more texture). Chop the garlic into small pieces. Add the avocado, tomato, onion, jalapeños and garlic to the lemon juice.
3. Cover the blender and run it on high speed until everything is smooth. Turn the guacamole onto a flat serving dish and place it in the freezer long enough to form a frosty crust. You can prepare this several days ahead of time if wrapped for freezing (we used Ziploc freezer bags).
4. To thaw allow 1 ½ – 3 hours depending on the depth of the your guacamole. Sprinkle with parmesan cheese and serve with corn chips or your favorite sidekick.
Yields 2 ½ cups and a whole lotta “Yee Haws!”
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Who Was Ruby Lou Potts?
She penned the recipe (above) that caught my Mom’s eye. I found this old newspaper article about her which lends more detail about the era this recipe was likely penned.
SAN ANTONIO EXPRESS NEWS – July 1, 1969
New Writer For Feature By HELEN MILES Food Editor
Take note of the new byline the “Bexar Cupboard” feature in today’s San Antonio Express.
Since 1952, Nell Read (who later became Nell Read Carraway) has signed these popular weekly articles on food produced by the Home Service Division of City Public Service Board.
When Mrs. Carraway retired at the end of June, Ruby Lou Potts moved into her job as Home Service Supervisor and, with today’s article, becomes the author of “Bexar Cupboard,” an exclusive feature carried Tuesdays in the San Antonio Express.
Mrs. Potts needs no introduction to followers of “Bexar Cupboard.” She has been a home economist with CPSB since 1958 and has frequently been photographed for the column, demonstrating food preparation. Mrs. Potts holds a degree in home economics from Winthrop College in Rock Hill. S.C. She is a former home economics teacher and dietician. She and her husband, William Robert Potts, have two sons. Bob, who lives in Houston, and Charlie, who is serving in the Marine Corps in Vietnam.
Mrs. Carraway has chosen to retire early in order to enjoy her family. When she married Ben Carraway three years ago she acquired four grandchildren, a daughter and a son-in-law. “I have a wonderful family,” she says, adding that she wants to become a full-time homemaker and do for her family the work she has taught so many for so long.
She has been with the City Public Service Board for 41 years and for 37 as Home Service Supervisor, in this capacity she and her staff have helped women of San Antonio with countless problems encountered in running a home. Mrs. Carraway’s work with the annual San Antonio Livestock Show has brought about the organization of the Women’s Division which sponsors competition in cooking, baking and preparation of food and pastries.
Because of her outstanding contribution to the civic life of San Antonio, two years ago the San Antonio Chapter of Theta Sigma Phi named her winner of a Headliner Award. She began writing a weekly feature for the San Antonio Express in 1952 when Hattie Llewellyn was food editor. It was called “In the Spanish Patio.” In 1955, the name was changed to “Bexar Cupboard.” Now, as Mrs. Carraway lays aside her pen, it is with continuing pride that the San Antonio Express publishes “Bexar Cupboard” without interruption. Watch for the column each Tuesday written by Ruby Lou Potts.
Fun fact: Avocados are considered single-seed berries — not vegetables. Who knew? Not me! Read more!
Let’s have a closer look at the greatness of Teka Molino:
This recipe is one of the most important ones here at Betty’s Cook Nook:
- The original recipe scan (below) receives high marks for “most interesting recipe shape.” I have no idea why the graphic artist placed a human finger in the middle of the recipe when in fact he/she should have included a caricature of a smiling Texas armadillo driving a tractor pulling a wagonful of these delicious armadillo eggs! ;)
- This recipe further proves that armadillos do lay eggs; they just need a little help in the kitchen.
- This is the 1st family recipe calling for Shake ‘n Bake. #score!
- My Cousin Julie shared this recipe with me from her Mom Delores’ cookbook (my Mom Betty’s sister). I’m confident my Mom would have loved these spicy armadillo eggs because she loved jalapeños as much as Diet Coke, tea with freshly sliced lemon and crabbing at the Texas Coast (not necessarily in that order).
Let’s make eggs!
Foodie Tips ~
♥ Canned jalapeños. I’m a big fan of anything fresh so if you choose to go fresh for this recipe, change the pepper-wrapping technique below; simply cut-off the end of the jalapeño, seed it, then drop your block of cheese into the pepper and wrap.
♥ When there’s a 3-alarm fire in your mouth nothing simmers the heat better than ranch dressing. Try dipping your armadillo eggs in a bit of ranch dip and you’ll see what I mean!
♥ These are best enjoyed fresh but they can be refrigerated for a day or two.
♥ Love sausage? You might also try Mom’s spicy sausage ball recipe. Eating these will make your day brighter, I’m sure of it!
½ pound | monterey jack cheese, grated
½ pound | hot bulk texas sausage
1 ½ cups | buttermilk biscuit mix
15 medium | canned jalapeños
½ pound | monterey jack cheese, cubed
1 box | kraft shake ‘n bake for pork
2 | cage free eggs, beaten
ii. what to do
1. MAKE DOUGH: Mix the grated cheese and sausage. Add the biscuit mix ½ cup at a time until thoroughly mixed. The sausage mixture will become a very stiff dough and should be kneaded several minutes. Set aside.
2. FORM EGG: Pinch off a bit of cheese-sausage mixture and pat it into a flat pancake about ¼ inch thick. Slit and seed a jalapeño. Stuff the jalapeño with a cube of cheese and pinch the pepper closed around the cheese. Place the cheese-stuffed jalapeño in the middle of the pancake and wrap it completely with dough, making sure that all edges and ends are sealed completely. Roll the dough-covered jalapeño back and forth in your hands and form an egg shape.
3. COAT & DIP EGG: Roll each egg in Shake ‘n Bake until coated. Dip the armadillo egg into the beaten egg mixture then roll them once again in Shake ‘n Bake then place your readied egg on a foil-lined baking tray. Continue steps 1-3 until you’re all done prepping your eggs.
4. BAKE YOUR EGGS: Preheat your oven to 300°F. Place your armadillo eggs into the oven and bake 20-25 minutes. If the cheese begins to bubble out of the eggs, remove them from the oven – they should be done! The eggs will seem soft to the touch but after cooling a bit they will crust nicely. Serve them slightly warm.
Makes 15 Armadillo Eggs
Here’s a scan of the original recipe!
Picadillo Is My Pillow
In March 2014 my awesome Cousin Julie gifted me the recipe for this ole time family favorite.
What a great gift! I remember Mom talking about “picadillo” but the recipe wasn’t in her cookbook. Luckily, it was in her sister Delores’ cookbook that Julie has in her care!
Totally flexible, this Cuban-inspired dish made its way to San Antonio kitchens before the days of the internet … and into my heart 4ever. A foodie’s BFF.
♥ The original recipe scan below makes mountains of this delicious stuff. My Cousin Julie said the portions were large because her Mom, “Delores,” would often serve this dish at parties. I divided the recipe down, down, dowwwwwn into 6ths below. And yet after Joe and I ate it all, we wanted more.
♥ Cousin Julie was very specific – unless you don’t mind soggy almonds, sprinkle the almonds on top just before serving; or set them aside in a serving bowl with a spoon.
♥ Cousin Julie also said this picadillo freezes well. Sweet! If you freeze or refrigerate it overnight, add more dry sherry when reheating. It’s the honest thing to do.
♥ You can serve picadillo many ways – on top of scrambled eggs, breakfast tacos, nacho chips or inside tacos. This stuff is so good I even ate some with a shovel-spoon or two… :)
1 pound | ground round
⅓ cup | dry sherry
1 teaspoon | salt
⅓ teaspoon | pepper
3 | japaleños, chopped
1 clove | garlic, chopped
splash | oil
4.8 ounces | canned tomatoes
⅔ cup | tomato sauce
2 tablespoons | pimiento
to taste | raisins
⅓ teaspoon | oregano
½ cup | water chestnuts, sliced
⅔ cup | canned mushrooms, sliced
flour or corn tortillas
tostitos brand scoops
⅓ cup | salted almonds, diced
ii. what to do
1. In a medium-sized pan over medium heat, bring the first 5 ingredients (see “marinate”) to a happy sauté.
2. Add “the mixture” ingredients (the 9 ingredients) above and simmer, covered, about 1 hour. Stir occasionally.
3. Uncover and stir until “mushy.”
4. Serve with your preferred foodie accents and style (above). And smile. :)
My AWARD–WINNING chili recipe will set your guests ablaze with compliments to you, the chef.
This chili will probably also set your tummy on fire, because if there’s a way to add spice to a dish, I’ll sneak more in when nobody’s looking.
Don’t listen to what “the others” say: THE BEST CHILI ON THE PLANET HAS BEANS. BEANS, I SAY! I was born and raised in San Antonio, which has been credited as the birthplace of chili. So when I say “Beans,” you say “Chili!”
You: “Huh?” :~)
In 2005, the company I was working for had a chili cook-off. My pot won the gold. Then two more awards again in 2014. Spoons and bowls above the rest. Try one bowl and you’ll see.
PS ~ Did you catch this is an award-winning recipe?
Foodie Tips ~
♥ Mmmmm… Beer! Mom always preferred Pearl Light beer. She’d salt a lemon ~ sometimes a lime ~ and drop it on in. I usually use Miller Lite when I’m cooking at home. Read more about beer and how to make beer bread here!
♥ This is a great dish that’s served well with saltines, fritos or my jalapeño and cheese cornbread.
♥ Chili Lover? Check out this second chili recipe here at Betty’s Cook Nook. It’s a sweeter bowl of red that calls for no beans. Gasp!
2 tablespoons | falfurrias brand butter
2 medium | white onions, chopped
2 cloves | garlic, finely chopped
2 pounds | chili ground beef (not ground beef)
2 tablespoons | ground cumin
1 tablespoon | oregano leaves
1 tablespoon | salt
2+ tablespoons | medium or coarse fresh ground black pepper
1 teaspoon | sugar
1 can | stewed tomatoes
1 can | rotel
2 cans | “chili fixins” by rotel
1 can | tomato soup
1 can | beer
2 cans | ranch-style (or pinto) beans
to taste | fresh jalapeños
ii. what to do
1. Melt butter in a large saucepan over medium heat. Add onions and garlic, cook 5 minutes, stirring often.
2. Add ground beef and cook until well done. Add the next 5 ingredients and cook 4 minutes.
3. Add the next 5 ingredients. Bring to boil. Reduce heat and simmer uncovered for about 30 minutes. Stir occasionally. Add in the beans and cook for an additional 30 minutes or until thick.
4. Side ingredients can include: crackers, corn chips, white tortilla chips, cheese (sharp cheddar/pepper jack works good), fresh jalapeños and sour cream.
5. Eat it up.
I literally made this recipe up “from the belly” and evolved it over time. It’s another “Top 10” Patrick favorite that I would have happily contributed to mom’s cookbook.
Let’s make a spicy-sweet treat!
1 | cage free egg
8.5 ounce package | “Jiffy” brand cornbread mix
2/3 cup | cold milk
1 large | chopped jalapeño *with the seeds*
11 ounce can | yellow corn and peppers (a.k.a. “Mexicorn”)
1 cup | sharp cheddar cheese
to taste | freshly ground black pepper
ii. what to do
0. Preheat oven to 400°F.
1. In a medium-sized mixing bowl, beat slightly beat the egg with a fork and add-in the remaining ingredients and mix well until well-coated.
2. Pour mixture into a greased 8- or 9-inch pan and bake until golden brown (about 35 minutes). At the 30-minute mark, toss a handful of more cheese on top to create an extra cheesy topping.
Foodie Tips ~
♥ I prefer the cornbread moist (not overcooked). You can smear on some Falfurrias brand butter, too, if you think you can handle it.
On this Memorial Day weekend, I welcome the rising temperatures of summer cascading through my kitchen windows. I decide today is a great day to make breakfast so I have a look through mom’s index card holder. Located up front is “the one” ~ a recipe for jalapeño pie. Looks simple enough, but I’m out of jalapeños!
The Labs have had their breakfast before me (a priority in my household), so I saddle-up and head to the neighborhood market and return a few minutes later with two handfuls of the spicy peppers. “Modern farming.”
Like the outside temperatures of May, which are on the rise, my taste buds waken from their siesta, ready for take-off. Better buckle up, buds.
3 | eggs
8-10 oz. | shredded new york sharp cheddar
to taste | freshly sliced jalapeños (I prefer ¾ cup)
ii. what to do
1. In a small bowl, crack open and beat the eggs. Fold-in the cheese and jalapeños until well-blended.
2. Spray the bottom of a medium-sized pan with cooking spray.
3. Pour the egg mixture in the pan and cook at 350°F for 35 minutes.
Allow to cool a few minutes, then slice to serve. Shake your maracas and spank the piñata ~ you’ve just landed south of the border!
♥ This recipe can be easily doubled for larger fiestas.
♥ You can get creative with this recipe by adding your own favorite ingredients to the egg mixture like green chilies, cooked chorizo or bacon. Mom would approve. Just remember the more ingredients you add, you may need to increase the number of eggs to ensure a proper coating.
¡Disfrute de la vida!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A tilded n? This ain’t “jalapeeno” country, folks!
Have a healthy appetite for the tilde like I do? Get more tasty tilde info at wiki here.