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fresh and traditional guacamole

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Ingredients

Recipe serves: 8
3 ripe avocados
2 tablespoons finely chopped onions
2 small finely chopped tomatoes (Roma or cherry are best)
1 finely chopped Serrano chili
2 sprigs finely chopped cilantro (coriander)
juice of 1/2 lime (or more for taste)
salt to taste
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thoughts&stories

 

San Miguel de Allende is a small, quaint and artistic UNESCO town located four hours northwest of Mexico City.  La Cocina Cooking School is owned and run by Kris Rudolph who has been a part of the community since 1991.  She not only runs the school, she offers culinary tours through her company Delicious Expeditions, in Mexico, Italy, Slovenia and Croatia.    If ever in San Miguel, it is well worth exploring Mexican food through one of her classes- adults and kids welcome.

 

 

 

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fresh and traditional guacamole

fresh and traditional guacamole

  • time
    20 min
  • serves
    8
  • skill level
    Easy

Ingredients

Directions

This recipe is from a cooking class, Flavors for Mexico, I took at La Cocina Cooking School in San Miguel de Allende, Mexico. Guacamole recipes vary a bit depending on the region of Mexico or central America it is from.  Therefore, I often take liberties to this recipe and may substitute onion for garlic, eliminate the tomatoes, or not add the chili.

Guacamole is traditionally prepared in a Molcajete, which is a mortar and pestle made from basalt stone.  This Mexican-type mortar and pestle is used primarily for salsas and guacamole, and much like a copper pot, over time the piece becomes more seasoned and develops deeper, more interesting flavors.

 

1
Done

Remove the skin and pit from the avocados and set aside.

2
Done

In a mortar and pestle or small bowl, smash up the onion and chilies until in a fine paste.

3
Done

Add avocados to the mixture and blend well together.

4
Done

Add in the tomatoes (set aside 1/4 teaspoon tomatoes for garnish) and coriander, mix well.

5
Done

Squeeze in the lime juice and add salt to taste. Season more with lime and salt as needed.

6
Done

If not serving within an hour (but no more), add the avocado stone in the center of the guacamole, cover with plastic wrap (cling film) and refrigerate.

7
Done

To serve, remove avocado pit and garnish with a few sprigs of coriander or lime and tomatoes.

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