What’s a Super Bowl without guacamole? Apparently, pretty hard to imagine.
But picture this: The football field in Levi’s Stadium filled with guacamole – 53 feet deep (or 18 feet higher than the top of the goal posts). That’s the equivalent of the anticipated avocado consumption on Super Bowl Sunday.
At Big Game parties nationwide, Americans likely will consume avocados like they never have before. According to the Haas Avocado Board, Super Bowl Day fans are expected to eat an estimated 278 million avocados – more than 139 million pounds – mostly in the form of guacamole.
That’s a 13 percent increase over last year’s game day total of 246 million avocados. This year’s spike coincides with a great Haas avocado crop, ripe in time for Super Bowl. And the fact that Super Bowl 50 will be contested in California makes guacamole an automatic score with hungry fans.
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To celebrate, the Haas Avocado Board is attempting to set another record: The world’s largest online photo album of guacamole. Fans are asked to share photos of their guacamole (or guacamole-topped dishes) on their favorite social media platform – Twitter, Instagram, Facebook, Google+, Vine or Flickr – using the hashtags #GuacGoal and #Entry. Participants get a chance at a a grand prize of $500, two $250 runner-up prizes or one of seven footballs signed by 49ers legend Joe Montana, a three-time Super Bowl MVP.
Fans have through 11:59 p.m. Feb. 7 to upload their guacamole snapshots. See some examples and complete rules at www.loveonetoday.com/guacgoal.
The contest also encourages some guacamole creativity, such as Mini Carnitas Sliders with Golden Avocado Salsa. This recipe combines chunky avocado and mango in a guac with a difference.
Or stick with tradition, such as this fan favorite guacamole recipe. Either way, avocado could be your Super Bowl party MVP.
Use this basic recipe, courtesy of the Haas Avocado Board, as a launching pad for your own creative combinations. Multiply as needed.
1 ripe, fresh Hass avocado, peeled, pitted
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon salt
In a medium bowl, mash avocado with lemon juice. Add in garlic powder and salt, mixing until combined. Serve immediately with chips, carrots, cherry tomatoes or other accompaniments.
Mini Carnitas Sliders with Golden Avocado Salsa
This recipe from the Haas Avocado Board serves 16. The slow-cooked carnitas may be made up to three days ahead.
For Pork Carnitas:
2 pounds pork shoulder, well-trimmed of visible fat
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
1-1/2 cups chicken broth
1/2 cup fresh orange juice
1 jalapeño, cored, seeded and chopped
2 cloves garlic crushed
32 slider buns
For Golden Avocado Salsa:
3 ripe, fresh Hass avocados, seeded, peeled and cut in 1/4-inch dice
2 ripe mangoes, cut in 1/4-inch dice
1/2 cup diced yellow peppers
2 tablespoons minced jalapeño
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
Combine cumin, paprika, pepper and salt. Lightly sprinkle over pork.
Place pork, broth, orange juice, jalapeño and garlic in slow cooker/crock pot.
Cook for 8 hours on low setting or 5 to 6 hours on medium setting, until pork is cooked through and pork is very tender. Remove from crock pot.
Shred pork, removing fat as needed; cover and refrigerate for up to three days.
Preheat oven to 425 degrees F. Place pork on foil-lined backing sheet. Roast for 15 to 20 minutes until brown and crispy.
While meat is roasting, combine diced avocado, mango, yellow pepper, jalapeño, cilantro and lime juice.
Remove pork, cool; divide evenly between slider rolls. Top with Golden Avocado Salsa. Serve with remaining salsa.