I know there are many versions "out there" and some are authentically Mexican, although, with Guacamole I like to keep it simple, fresh and really really natural... I can tell you that if a guacamole recipe calls for "Taco Mix" is not authentically Mexican then... and you should discard it immediately
The way I make guacamole is really simple and here are the ingredients you need:
(serves about 5 people)
2 Avocados (Hass) - (See the final note to know how to pick a good avocado)
2 Red Tomatoes (they can be roma tomatoes)
1/2 white onion (if it's too big use a little less)
1/2 lime (juice, always use fresh juice) - you can add more to taste
1 cup of chopped cilantro (fresh cilantro only)
salt to taste
(optional serrano pepper) I usually do not add the pepper because my daughter loves guacamole, so that's why it's optional, it depends if children or people who can't tolerate any heat will eat it too, if you are going to go for it then start with 1/2 a serrano pepper and experiment with that, add more if you think you can handle it.
What you need to do is chop all the ingredients (except the avocado and lime of course), mix them and set them aside, mash the avocados, you can make guacamole as clumpy or smooth as you like, do not blend it in the blender though, just use a fork, add the lime and salt and mix it all together with the tomatoes, onions and cilantro you set aside.
I leave the avocado last because it tends to get dark (oxidation), the lime will help prevent that oxidation, some people leave the seeds of the avocados in the guacamole believing this will keep it from darkening, the truth is that it doesn't, what happens is that guacamole gets dark from being in contact with oxygen, and the seeds kind of help the avocado around it (the one that touches it) to be in contact with oxygen, there is nothing special or magic about the seed, it could really be anything (even a light bulb LOL!) So, what would work better is some "Saran Wrap", place the guacamole in the container that you will serve it and cover it tightly with Saran Wrap, so the lime and the wrap will really help you keep a nice looking guacamole.
Note: The "bump" on top of the pic is the "lime squeezer". By the way, get one of those if you don't have it.
There you have it, I hope you make it and enjoy it! you can have some tortilla chips to eat it as a snack or put it in your next "Real Tacos"
Note: To know how to pick ripe avocados click here
Provecho!
Paloma.
MMMMM....I love me some guacamole!
ReplyDeleteThanks for the tips on how to pick an avocado. I'm always all over the board when I buy those; sometimes too ripe, sometimes not ripe enough, sometimes perfect. I want them to always be perfect!
Hang in there! I had a queasy pregnancy too. It eventually gets better. Great recipe. :)
ReplyDeleteYum...one of my favorite foods! I never liked guacamole until my son prepared it for me...the RIGHT way (like yours). There is no similarity between the fresh guacamole and that stuff you buy at the store or are served in most restaurants. I hate to think what additional ingredients are in that stuff. :-(
ReplyDeleteThanks for sharing your recipe.
Jane (artfully graced)
ps Hope the pregnancy nausea passes soon...
3 comments and I hadn't answered! What a horrible hostess I am! I must say it's for a good reason... I have my mom and grandma' from Mexico visiting for 3 weeks so... That's why I've been away... But it seems that I will have more material to share... having 2 Mexican cooks in my house ;) ... I am so honored that you are all following me now! GRACIAS! GRACIAS! GRACIAS! Besos for the 3 of you!
ReplyDelete