Recipe Index can be found here.
**********
Guacamole. It's like a religion and folks can become fanatical. Sure, I love making guacamole and more importantly, EATING IT. But I think some of the rules are stupid.
One thing that has always puzzled me about guacamole is how often folks make it complicated. Or they impose strict rules "A proper guacamole shall be chunky" or "A proper guacamole shall not have tomatoes. " And I am always amazed at the fancy tools that can be used when preparing the avocados. I just use a knife!
First, I cut the avocado in half. Then, I use my fingers to remove the pit.
Then, I simple peel the skin.
I use a potato masher to mash everything up and a spoon to stir in some ingredients. And that's it! Yes, it's messy, but what a space saver since you really don't need a stable of fancy tools littering up your kitchen drawer.
I am posting the recipe I use - it is something that I came up with by simply dumping in the ingredients that I like to see in my guacamole. I think what sets it apart from other guacamole recipes is the use of cumin. But the best part of this recipe? Is that you can easily make it YOURS. Not a fan of cilantro? Decrease the amount. Not crazy about tomatoes in your guacamole? Leave them out.
The last time I made guacamole, Next Door Neighbor Ken suggested adding hard-boiled eggs. His brother-in-law is from Colombia and that is a common addition there. Next Door Neighbor Ken also realized that hard-boiled egg is what made the guacamole super special at The Aztec Inn in Lawrence -- a Mexican restaurant that Ken and I both grew up with. I added the eggs and they did add a little special extra something. Creaminess? Texture? Hard to put a finger on it -- try it! You will not regret it.
Are you a guacamole fan? Have an special ingredients you want to share with me? This is always a work in progress.
Kelli's Simple Guacamole
Ingredients:
4 avocados
1 tsp salt
1 tsp cumin
The juice from 1 lime
1 medium tomato
1/2 white onion, chopped finely
1/4 - 1/2 cup of cilantro
1-2 hard-boiled eggs, chopped (Optional)
Preparation:
1. Peel and loosely chop the avocados. Add to a large mixing bowl, along with the salt, cumin, lime juice (and eggs, if you've gone that route). Using a potato masher, mash the mixture up until it is to the consistency you like.
2. Fold in the tomatoes, onions and cilantro. Serve with tortilla chips or spoon directly into your gaping foodhole while no one is looking (be quick!)
Note: This can be prepared a little bit ahead of time (1-2 hours). In this case, smooth the top of the guacamole and place the plastic wrap on the surface. Press gently the plastic wrap down to ensure no air is between the surface of the guacamole and the plastic wrap.
9 comments:
I love avocado, period. I love guacamole and don't use a recipe. Most commonly I just use salt and lime juice, but sometimes I go for that plus onions, tomato, cilantro, and jalapeño. I have a Venezuelan friend who showed me her national version; it's called guasacaca there. Like the Colombian ají de aguacate, it has stuff in it that is wayyy different than our US Mex and Tex Mex based versions-flat leaf parsley instead of cilantro, and vinegar instead of lime juice, for starters. I tried it her way and really enjoyed it. I am not a food purist at all, my motto is 'as long as it's good.' I will have to give the addition of chopped eggs a try. I believe the Colombian and Venezuelan versions are quite similar otherwise. Another fave way of mine to use avocados: avocado milk shakes, use in salads, and #1 is using a grocery store rotisserie chicken, make an avocado, mango, and shredded chicken salad dressed in an orange juice-lime-juice based dressing. Hmmmm, can you tell that you have put me in the mood for some avocado!!!
Your avocados look beautifully ripe, BTW!
Oh, my only pet peeve about guacamole that nears purism is that it gets on my nerves when people call it 'guac.' Like you don't have to say it with a full on Spanish accent, it is very much part of US English to say gwakamolee, but gwak? It just doesn't sound appealing. I don't know why, I am just weird like that.
I love guacamole! I don't do much to mine, although I do add some tomatoes and hot sauce, salt/pepper. I am intrigued by adding an egg, may have to try that!
I love it too, but I cut the avocado while its still in the shell (Into little cubes) and then use a tablespoon to get the chunks in the bowl.. I don't even mash it because it sort of mashes up on its own when I stir in onions, jalepenos, a little hot sauce, cilantro, salt, lime juice and tomatoes..... I never follow a specific recipe I just throw it together until it tastes "right" YUM
I leave the guacamole making to my husband as he has perfected his recipe. I've never had it with egg, but that sounds interesting. I believe his recipe is very similar to yours, minus the cumin and egg. He also recently added jalapenos and it gives it a nice little kick.
Love your tip about pushing the plastic wrap down to store it. My Mexican SIL's mother says to save the pits and put back in the bowl after the guacamole is mixed to keep it from turning brown. We don't, but only because it never lasts long enough to bother with it in our house!
I put in fresh roasted and lightly crushed cumin as well as finely minced Thai tree chillis. The rest of my ingredients are the same as yours, barring the hard boiled eggs.
Occasioanally I take my guac and add it to ceviched-catfish with a little bit of olive oil. Just utter glory!
I love guacamole but I tend to make it chunky and with tomatoes in it. I don't know why. Maybe it is a personal preference thing. I also like ti with a lot of heat. But I like everything with heat.
I don't think I've ever eaten a guacamole I didn't like, unless it was just really bland. However it is made, I will nom it!
My "recipe" is such a cheater's way to do it. A couple of avacados, garlic powder, salt, a bit of salsa and lime juice. Mash/mix with a fork and it's done. It won't win any awards, but it's pretty yummy on burritos or fajitas.
Check out the different guacamoles here:
http://www.mariluna.com/bistro/menu/
The one with pumpkin seeds and goat cheese was amazing.
Post a Comment