Guacamole

GuacamoleWell.

I was going to do something rather fun (if necessary) today, but that work-related crisis I told you about yesterday?

Yeah, it’s still here.

I’d do my Charleton Heston impression and fall to my knees while wailing, “Damn them!  Damn them all to Hell!” but it just wouldn’t have the same effect, since I lack a ruin of the Statue of Liberty, to say nothing of a beach.

So.

It occurred to me today in my desperate attempt to find something to blog about that would distract me from the work-related crisis that Cinco de Mayo is just around the corner.  Then it occurred to me that I have a lot of Mexican inspired recipes, because I’m from Texas and am required to love Mexican food.  So, between now and Cinco de Mayo I will post nothing but Mexican and Tex-Mex recipes.  Well, when I post recipes…I won’t post them every day.

You get my drift.  Right?

And we’ll start off with Guacamole.  The recipe I’m giving you is based on the recipe from Diana Kennedy‘s The Cuisines of Mexico, and it is simply delicious – the best guacamole you will ever eat.  If you do not have a molcajete (I do and I love it), blend the base ingredients well in a blender or food processor and mash the avocados roughly into it.  Always serve guacamole immediately once it is made, as Mrs. Kennedy instructs:

“This is such a beautful concoction, pale green flecked with the red of the tomato pieces and the darker green of the [cilantro]…It is so delicate that it is best eaten the moment it is made.  There are many suggestions about keeping it – leaving the pit in, adding  a little lime juice, not adding the salt until last, putting it in an airtight contianer.  They all help a little, but in no time at all that delicate green has aged.”

Guacamole

serves very few in my house

2 tablespoons finely chopped fresh cilantro

1 1/2 tablespoons finely chopped white onion

2 or 3 Serrano chilies, finely chopped (seed beforehand if you don’t like it too spicy)

1 teaspoon salt, or to taste

2 large ripe Haas avocados

1/2 cup finely chopped, unskinned ripe tomatoes

Garnish

Scant 1/4 cup chopped tomato

2 tablespoons finely chopped white onion

1 1/2 tablespoons roughly chopped fresh cilantro

In a molcajete (or mortar and pestle), crush the cilantro, onion, chilies and salt together and grind to a paste.

Cut the avocados in half, remove the pits and scoop out the flesh with a spoon.  Mash the flesh roughly into the base mixture.  Stir in the chopped tomato.

Sprinkle with the remaining 1/4 cup tomato, onion and cilantro and serve immediately.

20 thoughts on “Guacamole”

  1. I had a couple of avocados in the fridge to make guacamole, but unfortunately Hubby found one of them and sliced it onto his salad for dinner last night…. must toddle off to store and purchase a replacement. I love guacamole!!

    Di
    The Blue Ridge Gal

    Dis last blog post..The Mockingbird Sings

  2. I love guacamole! I do make it and when my older kids come home for their visits it is one of the only things, every single one of them, ask me to make. We love making Mexican food here so I am looking forward to trying your recipees! Happy weekend!

    PS Hope the work situation gets resolved soon!

    Loris last blog post..Something to Smile About

  3. I love guacamole but rarely make it now because MHS doesn’t like it. I make that and homemade salsa for any gathering. My recipe is similar to yours but includes lime and red onion instead of white. I love the tang and freshness the lime gives. (And of course, it helps with the browning.) I agree it should be served immediately and prefer it at room temp and not chilled. Sometimes I omit the tomato but I love the color it gives.

    You have just become MHS’s new best friend. He loves Mexican food and I can’t wait to try out your recipes. Bring em on!

    Smart Mouth Broads last blog post..MY FRIEND AL SAYS:

  4. I just can’t do it! I can’t bring myself to eat it. I tried some for the first time a week ago when John and I went out, and just didn’t like it. And green is my favorite color, but I think the green is the reason I can’t eat it. I’m weird. It’s known.

    Sprite’s Keepers last blog post..Spin Cycle: Say "Peez"….

  5. Yummmm. I love Mexican food. It is one of my favorites. You can’t find great Mexican food over here. Some good, but not great. I’m used to So Cal Mexican food so am looking forward to the Tex Mex ones.

    I will try this. I’m a weirdo. I put garlic in my guacamole.

    Pseudos last blog post..Earth Day and Doggie Stories

  6. This stuff is frickin’ awesome, especially when Beloved makes his awesome magaritas to go with it! Yum Yum Yum

  7. I think Mrs TC would love her some old shoe leather if I served it with my Marnagritas! 😉 We’re gonna have to have all y’all over to try out the new grill/smoker. It might taste like shoe leather so I’ll have the Marnagritas ready!

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