Carne Asada and Guacamole
  
 
 Step 8:

Mush up your avocado so it's pretty smooth, but leave some chunks. Now, add everything else: shallot, garlic, cilantro, juice of 1/2 lime, tomato, red pepper flakes to taste, serrano to taste (1/4 for mild, 1 for quite spicy), chili powder (about 1/2 tsp), coriander (a pinch), cumin (about 1/2 tsp), salt, pepper, and a dash of hot sauce.
  
 
 Step 9:

Now cover it up and refrigerate it to let the flavors meld until you take out the carne asada to grill. Guacamole tastes best when it's cool, but not refrigerator cold. To prevent browning, put plastic wrap in contact with the guacamole. The browning is caused by oxidation, so cut out the access to oxygen, and viola, green guacamole! Putting in the pit to prevent oxidation is an old wives tale.

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