Cut the avocados open, remove seeds and scoop flesh into a mixing bowl.
Finely dice the tomato and onion and add to the avocado, along with the Jalapenos.
Mince the garlic and add to the avocado mixture, together with the Salsa Cruda.
Add salt to taste, say 1/4 teaspoon.
Mash together with a small (potato) masher until well combined, but still a little ‘chunky’. Do not totally puree the avocados!! It is desirable to have small pieces of avocado to give the guacamole some texture. Always taste the guacamole before it is served as avocados vary considerably in flavour from season to season & from type to type.
Mexican Style Rice
Melt the shortening in a pot, add the onions & rice & stir constantly until all the rice is coated with oil & starts to become opaque. Do not burn.
Add the water, enchilada sauce & salt & stir well.
Cover and simmer at the lowest possible heat. Do not stir or disturb the rice until it is finished cooking.
To check if rice is cooked: Insert long handled spoon to bottom of pot & pull away. Rice is cooked if all liquid at bottom has been absorbed. Turn off.
Add capsicums to rice at time of serving.
Place wok on very high flame. When very hot, brush lightly with oil.
Sauté 40g red capsicums, 40g green capsicums and 70g sliced onions for 60 seconds then add 250g chicken strips and sauté over high heat until just done (tossing and stirring fajitas to prevent sticking). Do not overload wok and do not overcook!!
Place fajitas on pre-heated sizzle platter and place on wooden base.
Serve with fajita side salad, 60g guacamole on top of 50g shredded lettuce at one end of plate and 90g rice at other end of plate.