What's for dinner? - Chimichangas, Yellow Rice and Re-fried beans!

Tonight's dinner was another dish from one of our favorite cuisines...Mexican!  We eat a lot of Mexican foods whether it be at home or out at a restaurant.  We recently tried a different Mexican restaurant here in town.  I decided to stray from my usual taco salad and try some chimichangas.  They were excellent! They were not the usual ground beef or chicken filled chimichinga, rather they were beef tip filled (tiny steak bites).  

Before we left, I talked to the waiter at the restaurant and asked how they get their chimichangas to stay together when they fry them. When I tried to make them in the past, the most difficult part was getting the tortilla to stay shut. He said that they actually have a basket that goes around the tortilla that holds it together.  Great!  Back to square one because I do not have that wonderful basket!

Anyway, we tried making chimichangas again tonight. We ended up with our own little Mexican restaurant. JJ had his typical cheese enchiladas, rice, and beans while Jason, Savannah, and I had chimichangas, yellow rice, beans and salad topping consisting of lettuce, tomato, sour cream, and homemade guacamole.  Mmmm!

Here is how we did it:

Homemade Chimichangas

Ingredients:

Chicken, Beef tips, or ground beef seasoned Mexican style

Tortillas (homemade or large store bought)

Mexican blend cheese

Toothpicks

Oil for frying

White melted cheese 

Shredded Lettuce

Diced Tomato

Sour Cream

Guacamole

Directions:

While the oil is heating, stuff your tortillas with a couple of spoons full of meat mixture and about 1 Tbsp. of cheese.  Tightly roll the tortilla tucking in the ends (early in the rolling process) so that the stuffing does not fall out during the frying.  Take a toothpick and use it to close the side.  After all the tortillas are stuffed, then comes the difficult part.

Since I do not have the fry basket, I used 2 tongs to hold the tortilla shut. It is necessary to hold the tortilla shut for a while even though you closed it with a toothpick because it will expand and open up in the frying process. The toothpick only holds the middle so make sure your tongs are toward the ends.

Allow the chimichanga to fry until it is a light golden brown­­­­ turning it throughout the frying process.  Remove it from the oil and allow it to drian on a paper towel.

Chicken Chimichanga Filling

Ingredients:

Boneless Skinless Chicken Breast, cut into small pieces

½ packet of Sazon Seasoning from Goya

Green pepper, finely chopped

Yellow Pepper, finely chopped

Onion, finely chopped

½ tsp. olive oil

Chili Powder

Cumin

Garlic Salt

Pepper

Directions:

Sauté the peppers and onions in olive oil for 2-3 minutes in a cast iron skillet.  Sprinkle the mixture with chili powder, garlic salt, and cumin (just enough to add flavor).  Add the chicken pieces and about 2 tablespoons of water (to keep the chicken moist).  Sprinkle the sazon over the top of the meat, pepper, and onion mixture.  Allow it to fry for about 4-5 minutes until the chicken is cooked.  Do not overcook the meat or it will be dry.  Allow it to cool for a few minutes and then stuff the tortilla shells.

JJ requested that I make yellow rice instead of our traditional mexican (red) rice.  He wanted his meal JUST LIKE the one at the restaurant, and this particular restaurant happens to serve yellow rice!  I did a quick search online and found this recipe at ehow.com.  Here is the link to the exact recipe.

Mexican Yellow Rice

 1 c. rice

 2 c. water

 1 tsp. crushed garlic

 1 tsp. olive oil

 1/2 tsp. Sazon seasoning by Goya

 1/2 tsp. turmeric  (I used ginger.)

 1/2 tsp. salt

Directions:

Add the oil to a sauce pan that is set on medium heat. Add the garlic, sazon, and tumeric (or ginger in my case) to the oil as it is heating. Brown the garlic slightly and then reduce the heat. Add the water and bring it to a boil.  Once the water is at a full boil, add the rice to pot, stir, and return it to a boil. When the rice and water has returned to a boil, turn the heat down to low and allow it to finish cooking. It is important to keep an eye on the rice and stir it occasionally.  If the water boils out and your rice is not completely cooked, add a little bit of water (about 1/4 cup at a time) to keep it from sticking and to give it more time to cook. The recipe says to allow it to cook for 25 minutes, but I typically only let long grain rice cook for 18-20 minutes.  I just check it and see if it is cooked all the way through and soft.

As mentioned above, I used ginger instead of turmeric.  I had Savannah do a bit of research to find out exactly what turmeric was, and she found it to be an Asian plant that is in the ginger family.  That was good enough for me!  I replace the required turmeric with just a dash of ginger (I didn't want to over do it!).  It worked.  The rice was great!

With everything done, it was time to put the plates together...chimichanga smothered with melted white cheese, refried beans with a bit of shredded cheese sprinkled on top, yellow rice, lettuce, tomato, sour cream, and guacamole. Here are a few tips:

1. Do not over fry the chimichanga.  They will be extra crunchy if you do. (speaking from experience)
2. When you are draining the chimichanga, turn it on it's end to allow some of the extra oil that made its way inside to drain out.  
3. You can also add a bit of fire to the meat stuffing by putting in some hot chilies or sprinkling it with red pepper. 
4. If you do not have time to make refried beans from scratch, you can use a can of pinto beans.  Heat 1 tsp. of bacon grease in an iron skillet.  Pour in the whole can of pinto beans (juice and all) and use a potato masher to mash up the beans while they are "re-frying." Lightly sprinkle the beans with chili powder.  Add water to the mix if they are getting too dry and sticking to the skillet.  Savannah actually made the beans tonight. Using the canned pintos turned out much better than the "pre-smashed" variety of canned refried beans.  

What's for Dinner? - Spicy Mexican Chicken Casserole

Tonight for dinner, I was planning to make a chicken and rice casserole.  I had purchased a 10 pound bag of chicken and was getting it ready for the freezer. So, my plans were to keep some of the chicken thighs out for dinner.  We have a typical chicken and rice casserole that we make (usually in the winter because I don't like use my oven for extended periods of time in the summer).  However, the recipe we make is a more bland recipe (not bland in a bad way...just not full of flavor), and I wanted something with a little zing. I decided to use the main idea of our usual recipe and come up with my own recipe style, and it actually turned out really good.  


Spicy Chicken and Rice Casserole
Ingredients:
1 can Cream of Mushroom soup
1 can water
1 can Rotel (mild or hot depending on how warm you want to make it)
3/4 cup rice
5 chicken thighs
1/2 tsp. cumin
Salt and Pepper to taste
1/2 cup Mozzarella cheese, Mexican Blend, or Monterrey Jack
Directions:
Preheat oven to 350 degrees.  
Place soup, water, and Rotel in a 9X13 pan.  Mix together and then add the rice.  Mix in the cumin, salt, and pepper.  Lay the chicken in the pan meat side down and then turn over.  This will put a light coating on the top of the chicken.  I actually spooned a little of the mixture on the top of each piece of chicken.  Cover the dish with foil and bake for 1 hour.  After one hour, remove the foil and top with cheese.  Return to oven and back for 15 minutes or until lightly browned.  


That's it.  It was quick, easy and very tasty.  You can add whatever veggies your family prefers.  The kids both liked it, and Jason said it was good, too.  If it passes the family test...it is a keeper!

What's for Dinner? Chipotle Mexican Grill Copycat Steak Burritos

And yet another Mexican style dish!

We recently ate at our local Chipolte Grill and had their humongous steak burrito.  Now, for those of you who have not had the experience of eating at a Chipolte, I have to tell you that in my opinion it is a little pricey for a semi-fast food style restaurant.  It will run you about $8.00 for the steak burrito and an extra $1.80 if you want to add guacamole (The biggest reason I see this as pricey is because I can eat at my favorite local Mexican sit-down restaurant for less.)  On the upside, you get a tone of food.  The burrito is HUGE and stuffed full.  There is a large variety of toppings, and it is delicious!  We had a buy one get one free option the day we went, and Jason and I ate for $12 and had leftovers.

Anyway...this trip then spurred me to try to figure out how to create the Chipolte experience at home for less.  I began by looking for their marinade for the steak.  The following recipe was a pretty close match to the flavor of the Chipolte marinade. (It was not perfect, but it still tasted great so it is a keeper.)

CHIPOLTE'S STEAK MARINADE

  ¾ tsp. Chili Powder

  1 teaspoon black pepper

  2 teaspoons cumin powder

  2 tablespoons fresh oregano, chopped or 1/2-1  tsp 
     dried oregano

  6 cloves garlic

  1/2 red onion, quartered

  1/4 cup vegetable oil

  4 small steaks or a 1-2 pound roast (6 ounces each)

Add all ingredients except meat in food processor. Blend until smooth.

Spread mixture over the steak and refrigerate at least one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F, or if cooking

inside, heat small amount of oil in skillet or grill pan over high

heat. Salt meat to taste (optional), and grill lightly, turning only

once, until done. 4 minutes per side for chicken, 8-10 minutes per

side for 3/4" thick steak. Cut the steak in small bite-size cubes and keep warm in skillet. 

Tips:

1. For time sake, I did not do the "grilling" step which was probably a big difference in my flavor verses the Chipolte style.  I used a tender roast and diced it up (before cooking) and poured the marinade over the top.  I put it in the refrigerator over night, then cooked it fajita style in my iron skillet.  Next time, I will definitely try to grill the whole steak then cut it up for serving to see what the difference is.
2. Toppings:  Sauted peppers and onions cooked in a separate skillet sprinkled with chili powder, cumin, salt, and pepper, Cilantro and Lime rice (recipe found below), Chipolte style Black Beans (1 can black beans, 1/4 tsp. oregano, 1/4 tsp. lime juice stirred and heated), salsa, sour cream, cheese, Mexican style corn (we actually just used plain can corn and it tasted fine), tomatoes, Pico de gallo, and guacamole.
3. We make our homemade tortillas for this recipe.  I made them the larger 12-14" tortilla (Chipolte tortillas are really big!). 
4. You can also prepare this recipe in advance and freeze the meat in the marinade.  Just make sure you take it out of the freezer in time to thaw completely before you need it for your meal!

CHIPOLTE'S BASMATI RICE

1 teaspoon vegetable oil or butter 

  2 tsp. fresh cilantro

2/3 cup white basmati rice or long grain rice

  1 cup water

1/2 teaspoon salt

  1 Lime (juice of one lime)

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At

boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

What's for Dinner? - Homemade Salsa Restaurant Style

One of our greatest things about eating in our favorite local Mexican restaurant is the chips and salsa.  While you can find a variety of flavors and styles of salsa at the grocery store, we have never found the perfect restaurant style flavor.  Even chips can be found in many varieties from yellow corn to white corn, thick to thin depending upon your preference.  (There is a tortilla chip that I found at Wal-Mart that is fairly similar to the restaurant chips that we like.  I can't remember the name but it comes in a paper sack style bag.)  However, no matter how many salsas I have tried, none of them have even been close to the 
flavor/texture/consistency of what you get at the restaurant.  


So, today I am going to share yet another Mexican recipe that we enjoy.  I finally found a recipe that is easy to make and tastes pretty much exactly like the restaurant style salsa.  Here it is!

Mexican Restaurant Style Salsa
Ingredients:
28 oz. can of Crushed Tomatoes
½  teaspoon of salt
¼  teaspoon of Garlic Powder
10+/- Jalapeno peppers (Add more to increase heat)
10 or more leafs of cilantro

Place all the ingredients in a food processor or blender.  Process until smooth.  Pour into a dish and serve fresh!


Tips:  

1. The fresher the salsa, the better the taste.  After it sits in the refrigerator, it seems to loose some of it's flavor. 
2. The last time I made this salsa I skimped on the peppers because I was afraid of getting it too hot for the kiddos.  However, I missed that extra heat that does seem to add more flavor.  
3. For your tortilla chips, place them on a pan in the toaster oven just before serving in order to warm them up and keep them crisp.  It gives them that fresh restaurant style experience. 

What's for Dinner? - Pico de Gallo

I wanted to include a recipe that I use for Pico de Gallo.  It is a Mexican style relish that is simple to make.  

Pico de Gallo

Ingredients:

1 1/2 cups diced tomatoes
1/4 cup diced red or white onion
1 tablespoon diced hot pepper
1 tablespoon minced garlic
Juice of 2 limes or 1-1 1/2 Tbsp. of lime juice
2 tablespoons cilantro
Salt and pepper, to taste

Directions:

In a bowl combine all ingredients.

Tips for Pico de Gallo:

1. When I make my pico de gallo, I use whatever onions I have on hand so the white and red onions can be used interchangeably.  
2. As far as peppers, I usually use fresh cayenne peppers, finely chopped.  Mine are actually frozen left-over peppers from last year's garden. You can also use jalapeño peppers. If you do not have any fresh hot pepper on hand, you can also use ground red pepper or ground cayenne. When I use ground pepper, I only use a dash. You will need to allow it to sit for the ground pepper to dissolve and blend in or you might have a grainier texture.  It only takes a little of the ground pepper to add heat, and it tends to get warmer as it sits for a few minutes, so use it carefully. 
3. As far as the cilantro, this is a great time to use some of your fresh cilantro.  However, if you you are out of fresh cilantro, the dried (seasoning bottle type) cilantro will work.  Make sure to only use the dried cilantro if you have time for the pico de gallo to sit.  The dried cilantro will have to have time to soak up some of the juices and re-hydrate.  As I mentioned in a previous post, you can use the frozen cilantro in this dish.  While it does not have the crisp flavor of fresh cilantro, I have used it in pico de gallo when I have not had fresh, and it does alright.  Once again, fresh cilantro is the best way to go.
4. If at all possible, make the pico de gallo in advance.  If it is allowed to sit for a couple of hours, it enhances the flavor because it gives the various ingredients time to blend.  I use our pico de gallo on tacos, fajitas, empanadas, and taco salads.

Tips for Storing Cilantro

I like to use fresh cilantro in many of my dishes.  It makes the flavor taste so fresh, crisp, and delicious! While I do also use a method of freezing my cilantro that I have left over, I found a way that will allow the "fresh" cilantro to be stored in the refrigerator for about 1-3 weeks (depending on the original freshness) with little to no wilting of the leaves.

First, you choose a fresh bunch of cilantro from the store. Make sure the leaves are nice and crisp. If the leaves are "sagging" in the store already, then they will not last as long at home.  Place the cilantro in a short glass (what we consider a milk and cookies glass) with enough water to cover about 1 inch of the stems. Cover the "glass of cilantro" with a brown paper bag and store the it at the lower back portion of your refrigerator.  But don't forget about it! You will need to change the water at least once a week for as long as you keep the cilantro.

To use the cilantro, take out whatever amount you need and wash in cold water.  Hint: I always wait to wash the cilantro until right before I use it because it makes it easier to store. If you wash the cilantro before storing, you have to make sure the leaves are dry, or they stick together and begin to wilt sooner.

You can use the fresh cilantro in many different dishes or salads.  I use mine for various Mexican dishes, arroz con pollo, pico de gallo, and in my fajitas.  I have also just thrown it (cilantro finely chopped) in a skillet with chicken breasts, salt, and pepper.

If you know that you will not be using the entire bunch of cilantro within a reasonable amount of time, you can also freeze it.  I have already discussed this briefly in another post, so if you have already read this - sorry for the repeat!

In order to freeze cilantro, all you have to do is wash the cilantro and drain it thoroughly.  You can also pat it dry with a paper towel to get as much moisture off as possible.  Cut off the thickest 1-2 inches of the stems depending upon how thick and tough your cilantro stems appear to be.  Finely chop the remaining stems and leaves.  Place in baggies and freeze.  I store mine in 2 Tbsp. servings because that is the amount that I typically use in most recipes.  I usually place each serving in a regular sandwich bag or a fold over bag.  Then, I place all the single servings into a freezer bag to protect it from freezer burn.  When you need cilantro, just pull out however much you need.  However, one thing to note it that you only want to use the frozen cilantro in cooked dishes because it will have lost the crispness that most fresh cilantro dishes need.  I have used frozen cilantro in making pico de gallo, but I prefer fresh.

Cilantro is a great herb that can be used in a variety of ways so give it a try!

What's for Dinner? - Chicken Taco Salad also called Chicken Taco Loco

Here is part 2 of the Restaurant Style Chicken Taco Salad aka Taco Loco. 

One of my husband’s favorite meals has always been eating a Chicken Taco Salad from our favorite authentic Mexican restaurant.  One day, he said I should try to make my own.  I searched and searched online for a recipe that sounded anything like what I thought our chicken taco salad should have in it.  I found nothing!  So, I started the trial and error process.  After a couple of tries, we finally had it right!  At the end of the post, you can view a You Tube How-To video that we posted to show the process of making the salad bowl.  

Chicken Taco Salad

For the Chicken:

Ingredients

2-3 pounds boneless skinless chicken breast

½ and 1tsp. Cumin

½ tsp. Onion powder

½ tsp. Garlic powder

1/8 to 1/4 tsp. Light on the chili powder

Dash of red pepper

Salt and pepper

2-4 Tbsp. salsa

Boil 2-3 pounds of chicken breast meat.  You can use whatever chicken you have on-hand.  We just prefer chicken breast for this meal.  Add 2 Tbsp. of salsa and ½ tsp. cumin to the chicken while it is boiling. 

After the chicken is completely cooked (approximately 20-30 minutes), shred the chicken.  Place the chicken in a large skillet with some of the chicken broth from boiling the meat to keep it moist.  Stir in additional 1 Tbsp. salsa, ¼ tsp. cumin, onion powder, and garlic powder, 1/8 tsp. chili powder, and a dash of red pepper.  Add salt and black pepper to taste.  Allow the meat to simmer for about 3-4 minutes.  Taste the meat at this point to make sure it has enough taste to your liking and add more seasoning if you feel it is necessary.  Quick note:  The measurements I listed are all approximates because I usually just use the dump and pour method and never measure exactly how much I put in. I always try the meat to make sure there is enough seasoning and add to it accordingly.  

For the Fried Taco Salad Bowls:

Ingredients:

5-6 Tortillas (according to the number of people you will be feeding)

Oil for frying

You can use either homemade tortillas (see previous post) or the store bought ones.  Heat your fryer to 400°.  You will need a small metal bowl, something to hold the bowl down to form the taco bowl, and tongs to remove the hot metal bowl and to flip the salad bowl over to cook both sides. 

Place one tortilla in the hot oil and immediately place the small metal bowl in the middle and use a large metal spoon to push the bowl into the middle of the tortilla to form a bowl shape.  Hold the bowl down for several seconds until the tortilla is set.  Carefully remove the metal bowl and continue to cook the tortilla.  Use the tongs to flip the tortilla and cook the upper part of the tortilla for about 30 seconds.  When the tortilla bowl is golden brown, remove it from the oil and place it on a paper towel to drain.  Continue this process until all the bowls are cooked.  You can place the already cooked shells in the oven on 175-200° to keep them warm.
 I also need to note that my husband gets all the credit for coming up with this easy way to make the taco salad bowls!

Taco Salad Toppings:

Shredded lettuce

Salsa

Shredded Cheese

Tomato slices

Sour cream

Melted White American Cheese (made with 7-8 slices of white American cheese and 1/8 c. milk melted in the microwave)

Pico de Gallo (optional)

Guacamole (optional)

Constructing the Salad:

Take one salad bowl.  Place about a tablespoon of melted cheese in the bottom of the bowl.  Add a spoonful of the chicken and put another tablespoon of melted cheese on top.  Top with shredded lettuce, a dollop of sour cream, and one slice of tomato.  You can add any other ingredients that you like on your salad!  Serve with refried beans, Mexican rice, chips, salsa, and a Pepsi!  Enjoy.

What's for Dinner? - Homemade Tortillas

One of the things that my family really enjoys is good food, and I LOVE to cook.  One of my favorite past times is trying to figure out how to re-create some of our favorite restaurant recipes.  Over time, I have learned some things that work and some that don't.  Every now and then, my husband will say..."I wish you knew how to make..."  To me that issues a challenge, and I love a challenge just about as much as cooking.

From time to time, I will be posting various recipes in the "What's for Dinner?" part of my blog.  I will be posting recipes that I have tried that my family really enjoys.  Some are restaurant "copy-cat" recipes that I have tweaked and changed until they fit our "restaurant" standard.  I have to say that some of these recipes have come about through much trial and error.  We have had some not-so-great trials that have had a lot of "tweaking!" 

The next few days, I will be posting various recipes in honor of Cinco de Mayo, the celebration of Mexican Independence Day!  We like to celebrate Cinco de Mayo at our house because it is a great excuse to make some really good food!  The ultimate goal of this next two-part recipe entry is Restaurant Style Chicken Taco Salad also called Chicken Taco Loco.  Part one is making homemade tortillas.  Part two will follow with the recipe and directions for creating the fried taco salad bowls as well as the preparation for the salad portion. 


Part 1 Making Homemade Tortillas
I found that homemade tortillas are both cheaper and taste much better than the store bought ones.  Here is the recipe:

Homemade Tortillas

Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon shortening or lard
1 teaspoon baking powder
1/8 to 1/4 teaspoon salt
3/4 to 1 cup boiling water

Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal.  I use my finger to break the shortening through the flour.  

Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.  

Knead a few minutes on floured surface or in the bowl until smooth and elastic. Covered for 10 minutes.  

Pinch off a golf ball size of dough and kneed into a ball shape. Roll out into size and thickness you prefer.  

Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.  

Keep stacked and warm inside of a DAMP kitchen towel

Tips for making the tortillas:

1. Make sure you allow the dough to sit after the first kneading (about 10 minutes).  This allows the baking powder to activate.  If you do not allow it to sit, you will not have the light softness in the finished product.  
2. The dough should be warm and soft when you begin working with rolling it out.  If it is too dry and stiff, add a very small amount of hot water and work it in until you have a soft, workable dough.  
3. Make sure you roll the dough in your hands into a fairly smooth ball before you begin rolling it out.  This will produce a more rounded tortilla when you roll it out.
4. When rolling the dough, make sure you have adequate flour on the surface or it will stick, or when you remove it to cook, it will stick and tear.  I also try to have a couple of tortillas rolled out and ready when I begin cooking them.  As you finish rolling them out, do not stack them directly on top of one another (stack them in a stair step pattern).  Make sure there is a little flour in between.  
5. When I am rolling the dough, I roll in one direction and then turn the dough a quarter of a turn (either clock-wise or counter clock-wise).  This helps in forming a more round shape.  However, they are tasty whether they are perfectly round or not.  
6. I use a cast 12" cast iron skillet.  However, I have used a regular stainless steel heavy bottomed skillet and achieved great results also.  Try to knock off any excess flour on the tortilla before cooking or the flour will burn.  If you have a build up of flour in your skillet that is burning, use a damp paper towel to quickly swipe it out.  
7. It will begin to bubble on the top (about 45-60 seconds depending on the heat of your pan).  After a there are several bubble on the surface, flip the tortilla and cook for about 30-45 seconds on the other side.  When you remove the tortilla, place it in a damp kitchen towel and close it up.  This is the secret to getting the tortillas softened.  They actually "steam" to softness because as you continually add tortillas a continuous heat is kept up.  The damp towel allows for adampness that in turn softens the tortilla.  

That is it!  You will get 10-14 tortillas depending upon the size of tortilla that you make.  You can make any size tortilla from your dough just vary the amount of dough accordingly.  I make 6-8 inch tortillas for my kiddos and the 10-12 inch tortillas for the adults. These tortillas are great for fajitas, Chicken Taco Salad (which will be the next recipe installment), or for just dipping in re-fried beans.  Make and enjoy!

What's for Dinner? - Easy Guacamole

One of my favorite toppings for just about any Mexican dish is guacamole, and it is very easy to make (pictured at left is Savannah making guacamole).  I have tried several recipe variations and here is what I have found is the best...so far. 

Easy Guacamole

Ingredients:

1 medium ripe avocado, peeled and pitted

1 Tbsp. salsa

1 garlic clove, minced or ½ tsp. minced garlic

Salt to taste (This will vary according to personal preference.)

Directions:

1.  Place the peeled avocado in a bowl and use a fork to mash the avocado until it is fairly smooth. 

2.  Place the remaining ingredients in the bowl and mix thoroughly. 

3.  Transfer the guacamole to a small bowl and serve immediately.

There are of course a couple of different options that you can take into consideration.  First, I use a lot of "fresh" garlic in my cooking.  It has a much better flavor than the powdered kind.  In the past, I would purchase the garlic cloves, peel them, and use the garlic press to have fresh minced garlic.  However, I have found that it is much easier and cheaper to buy a jar of garlic.  I purchased an 8 ounce jar of minced garlic at Dollar Tree for a dollar.  1/2 teaspoon equals one clove of garlic.  So, there are roughly 96 cloves of garlic in one jar.  

When choosing a ripe avocado, pick one that has a slight give to it when lightly squeezed.   If you are buying a couple of days in advance of preparing your guacamole, you should purchase a firmer avocado and allow it to sit on the counter to ripen.  


Another time save:  If you have a food processor, you can place all the ingredients in the food processor, cover, and process until smooth. 

Finally, guacamole does turn dark when exposed to the air so you may want to wait to make the guacamole until closer to time to eat.  If you do make it early and notice a darkening to the guacamole, stir it again and it will mix in the darkness some.  It will also turn dark if stored in the refrigerator, but that does not mean it has gone bad.  However, the fresher the guacamole, the better.