What’s in a guac? The Dancing Chefs’ favorite guacamole recipes


Guacamole is an avocado-based dip or salad first created by the Aztecs in Mexico. It’s so popular that it has passed beyond Mexican borders and has also become part of American cuisine as a dip or side dish. Avocado is incredibly nutritious, because it contains Vitamin B6, C and E as well as healthy fats. This makes you feel satiated without adding too many calories. Add new flavors to your kitchen: pull out the Salsa and Salsa recipe sheet or try one of these tasty recipes.

DANCING CHEF TIP: When you make a guacamole, make sure to leave the seed of the avocado in the serving bowl. This will help that the guacamole doesn’t turn brown. You can also add a couple drops of lime juice.

Classic Guacamole1

  • 2 ripe avocados
  • ¼ cup diced Roma tomatoes
  • ½ tbsp. diced Serrano chili
  • ¼ cup onion, diced
  • 2 tbsp. cilantro, chopped
  • Salt and lime to taste

Score the avocado all around with a knife and open. Remove the seed. Take out the pulp with a spoon and mush in molcajete. Add the tomato, chili, onion and cilantro and mush together. Add salt and a few drops of lime juice to taste.

Tropical Guacamole

2

  • 1 ripe mango, peeled and diced in cubes
  • ¼ cup jicama or radish, peeled and diced in cubes
  • ¼ cup red onion, diced finely
  • ¼ tsp garlic, peeled and diced finely
  • 2 tbsp. lime juice
  • 2 ripe avocados
  • Salt and pepper to taste
  • Optional: 2 tbsp. pomegranate seeds

In a bowl, combine the mango, jicama, onion, garlic, lime juice, salt and pepper. Set aside. Score the avocados all around, down to the seed. Twist and open. Remove the seed and take out the avocado. Mush in a molcajete until softened and add the other ingredients. Taste and adjust the salt.

You can decorate the guacamole with pomegranate seeds and serve with tortilla chips.

 

Crunchy Guacamole

  • 2 ripe avocados
  • 1 tsp salt
  • 1 tsp garlic, finely diced
  • ½ cup guayabas (guavas), diced without seeds
  • ½ cup peach, diced without seed
  • 1 cup cucumber, peeled and diced without seeds
  • ¼ cup onion, finely diced
  • ¼ cup cilantro, diced

Remove the pulp from the avocado with a spoon. Mush the avocado in the molcajete with the salt and garlic. Add the guayaba, peach, cucumber, onion and cilantro. Mix well and season to taste.

 

Poblano chili Guacamole

  • 2 Poblano chilies
  • 2 ripe avocados
  • ½ cup onion, finely diced
  • ½ cup cilantro, diced
  • 2 Roma tomatoes, diced
  • Lime and salt to taste

Open the avocados and place the pulp into a molcajete. Mush into a paste, add a couple drops of lime juice and set aside.

Roast the Poblano chilies over an open flame until charred. You can also roast them in the oven for 25 minutes. Remove the skin and seeds and cut into small strips. Roast the tomatoes in the same way; remove skin and seeds and dice into small pieces. Add the roasted Poblano chilies, roasted tomatoes, onion and cilantro to the molcajete and incorporate with the avocado. Season to taste.

 

‘Mexicanissimo’ Guacamole

4

 

  • 2 ripe avocados
  • 2 Guajillo chilies, seeds removed, cut in strips
  • 3 strips bacon
  • 1 cup Nopales (cactus leaves), cooked and diced
  • 1 cup onion, diced
  • ½ cup cilantro, diced
  • Salt and lime to taste

 

Cut the bacon into small strips and fry until crunchy. Set aside. Heat oil in a skillet and fry the Chile Guajillo strips for 30 seconds. Set aside to cool down.

Open the avocados and place the pulp into a molcajete. Mush well and add a few drops of lime juice. Add the bacon strips, Guajillo chili, Nopales, onion and cilantro to the molcajete and mix well. You can adjust the seasoning with salt and lime.

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