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Thread: Guacamole (no tequila used, but still very Mexican)

  1. #1
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    Default Guacamole (no tequila used, but still very Mexican)



    It's amazing how unflavorful store-bought, and sometimes even restaurant guacamole can be. It's all about the building of flavors, which most guacamole recipes do not take into consideration. My recipe starts with a flavorful chile paste base. I am immensely confident that you will enjoy this guacamole.

    Yield: 4 generous servings

    1 tablespoon finely chopped white onion
    1 heaping tablespoon chopped cilantro
    1 teaspoon finely minced serrano or habanero chile
    3/4 teaspoon kosher or sea salt

    3 ripe-but-firm Hass avocados
    juice of lime

    1 tablespoon chopped cilantro
    1 tablespoon finely chopped white onion
    More salt and lime juice, if necessary

    3 tablespoons diced plum tomato, season with salt, discard the seeds & liquid
    White corn tortilla chips, tacos, burritos, or quesadillas

    -----------------------

    FIRST, prepare all the ingredients as described above, then follow these steps:

    1) Mash the first four ingredients into a paste using a mortar and pestle.

    2) Open the avocados and scoop them out into a large tupperware container. Squeeze the juice of 1/2 lime over the avocado.

    3) Next, spoon the chile paste base over the avocado, and proceed to mash with a potato masher to desired texture. Don't overdo it; you want some chunks.

    4) Gently fold in more cilantro, salt, lime juice, and white onion to taste.

    5) Pour into a stone bowl. Garnish top of the guacamole with diced tomato. Serve with your favorite snack or meal.
    Last edited by chefrob; June 6th, 2013 at 08:48 AM.

  2. #2
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    I whipped up a batch of your guacamole today, and everybody went nuts over it. Thanks for the recipe!

  3. #3
    wichie13's Avatar
    wichie13 is offline Agave Aficionados
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    No tequila was harmed in the making of this Guacamole??

    Sounds good will have to try it.

  4. #4
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    You're welcome, Miles. If any of you are curious about how to make this recipe suitable for people who dislike onion, I have some great advice... Briefly soak and drain the finely chopped onion under cold running water. The cold water soak rinses the harshness from the onion while maintaining the crisp texture. You can use red onion as shown in the picture, but white onion is better for guacamole.

    Also, I like habanero, extremely finely minced though so you don't bite on large bits of it and burn your mouth. And I forgot to mention this for the tomato. Use Roma or plum tomatoes. Deseed so you're just left with the flesh. Some of the meaty interior is okay, but unnecessary as you should only need about 3/4 plum tomato for every 3 avocados used.

    No cumin, garlic, black pepper, ancho powder or any other amendments are needed, nor should they even be thought of. Good guacamole is very simple and fresh... not spiced to death.
    Last edited by chefrob; June 6th, 2013 at 08:48 AM.

  5. #5
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    I've been using the same recipe for years, however I use a teaspoon of garlic powder, and green onions to garnish. Garlic powder blends better than minced garlic, and is not as bitter.

  6. #6
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    I make a paste with minced garlic, onion, chili pepper and a little bit of lime juice by pulverizing it in a mortar. The paste will mix better with the Avocado. Made me a batch last week and served it with seared Tuna.
    tuna_avocado.jpg

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