Skip to main content

How to make Mexican Style Guacamole - Classic Guacamole Recipe

  If you like avocados, you'll absolutely love this recipe for guacamole. It'll surely be your family go to recipe, especially for parties, or a nice snack. This is one recipe I've tweaked over the ages, and can be prepared two ways. Either, as the Aztecs did traditionally, many moons ago, or the authentic Mexican way.

For this you'll need:
                               Avocados
                               Cilantro
                               White Onion
                               Green Chilies
                               Lime
                               White Vinegar
                               Salt
                               Pepper
                               Tomato (seeds removed)
                               Garlic Clove (crushed)

With the aforementioned recipe, you'll want to get the avocado as smooth as possible, but where it's also rather chunky. This can be tricky, as you won't want big pieces of avocado while you're eating this with chips. Trust me! First, go ahead, and remove the seeds from the avocados after cutting them open. Next, you'll want to cut them in cubes, using a parring knife then, transfer into your prep bowl, and set aside. Now, dice the tomato, chilies, onion, cilantro, and garlic, then add to the avocado mixture. Give it a good mash, and stir vigorously. Next, add a splash of white vinegar, and the juice of one lime, or to taste. I like mine very tangy, you may, or may not like it the same, which is why I've left the amounts out for you to decide just how much to put in. If it ends up being too salty? Here's a pro tip! You may add a half teaspoon of water to take the salt out and round out the flavor.

...and now, it's time to honor the ancient Aztecs with the classic style:
For this you'll need: Avocado
                                 Lime
                                 Salt
                                Pepper
                                Tomato
                                Cilantro

Make sure to cut around the avocado seed first. You'll be able to feel it along your knife. Next twist off the top, remove the seed, and transfer the seedless avocados to a mixing bowl. Next, give it a quick mash, and add in the diced tomatoes, chopped cilantro, and lime juice, then, mix, and add the salt and pepper, to taste.

Now, for some tips on picking a ripe avocado! Yep! We're not done quite yet! The easiest way to do this is, to take off the end where the stem was, and remove the button, you'll notice it either brown, or green underneath, if the avocado still feels hard, it means that it is not ripe. However, if you feel the avocado with your hand, and feel it give just slightly? You're in luck! It is ripe for the taking! What to do if you haven't found any ripened avocados but, you're still hard up for making guacamole, or avocado toast? Well, okay! Buy the unriped avocados, bring them home, and place them into a brown paper back for 2-3 days. This will speed up the ripening process! I know right? Only you blog readers will know this one, because it's not even in the video recipe! I hope you've enjoyed my take on how to make guacamole, both the Aztec way, and the Mexican style condiment. Enjoy it with chips, spread it on toast, or have it with chicken in a sandwich like I do! Anyway you like it, it's up to you!
See you in the next video recipe!

 CLICK BELOW TO WATCH VIDEO FOR MORE TIPS & TRICKS!



Labels:

Comments

Post a Comment

Popular posts from this blog

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th
Post a Comment
Read more

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ
Post a Comment
Read more