What is a recipe for authentic Mexican guacamole?
Posted by: admin / Category: Mexican Authentic
I saw a recipe for guacamole with cottage cheese, which I thought was a bit odd.
It made me wonder what is an authentic recipe, because I don’t think much of the guacamole recipes in magazines here in Australia are very traditional
The keys to velvety, chunky-textured guacamole are the right avocado and a minimum of mashing. Guacamole has traveled a long road. Once a simple Mexican avocado relish, it has become one of America’s favorite party dips. Unfortunately, the journey has not necessarily been pleasant. The guacamole that abounds at restaurants and parties today often sacrifices the singular, extraordinary character of avocados–the culinary equivalent of velvet–by adding too many other ingredients. Even worse, the texture of the dip is often reduced to an utterly smooth, listless puree.
Start with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Mash a third of the avocados with a fork, combine with the other ingredients (onion, garlic, jalapeño, cilantro, salt, and cumin), then dice the remaining avocados and fold them in with a very light hand.
Chunky Guacamole
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.
Makes 2 1/2 to 3 cups
3 medium avocados , ripe, (preferably Hass)
2 tablespoons minced onion
1 medium clove garlic , minced
1 small jalapeño chile , minced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon table salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice
1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
October 10th, 2009 at 11:09 am
Cottage cheese? That sounds awful.
Authentic guacamole is really simple. Empty out a few avocados and mash them to your liking, can be rough or smooth, add diced tomatoes and onions, (also jalapenos if you want it spicy) and squeeze in plenty of lemon or lime juice and add salt. That’ll make a good rough guacamole for tortilla chips.
If you want a slightly more watery or sauce like one for tacos, or other dishes you can blend it with a food processor or blender with a little bit of water.
References :
October 10th, 2009 at 11:46 am
The keys to velvety, chunky-textured guacamole are the right avocado and a minimum of mashing. Guacamole has traveled a long road. Once a simple Mexican avocado relish, it has become one of America’s favorite party dips. Unfortunately, the journey has not necessarily been pleasant. The guacamole that abounds at restaurants and parties today often sacrifices the singular, extraordinary character of avocados–the culinary equivalent of velvet–by adding too many other ingredients. Even worse, the texture of the dip is often reduced to an utterly smooth, listless puree.
Start with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Mash a third of the avocados with a fork, combine with the other ingredients (onion, garlic, jalapeño, cilantro, salt, and cumin), then dice the remaining avocados and fold them in with a very light hand.
Chunky Guacamole
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.
Makes 2 1/2 to 3 cups
3 medium avocados , ripe, (preferably Hass)
2 tablespoons minced onion
1 medium clove garlic , minced
1 small jalapeño chile , minced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon table salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice
1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2. Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
References :
October 10th, 2009 at 11:57 am
The way I make guacamole is like so.
You need to make Pico de gallo. it’s a mixture of cilantro (use sparingly, overusing this will overpower and ruin the guacamole) Diced white onions (half of a fresh small white onion) One whole jalapeno (if you don’t like it hot then remove the inner seeds of the jalapeno) A diced fresh tomatoes (I usually use half of a tomato). A pinch of salt and a squirt of lemon (not too much lemon). Then add as many avocados as you want. I usually use about 5 or 6 depending on how much I plan to make. Mix it all together and you should have authentic Mexican guacamole.
References :
This is how my grandma make guacamole. Her great grandparents came from central mexico in the late 1800s.