My Texas Kitchen

Guacamole – 3 Great Styles

with 3 comments

My totally perfect Guacamole:
As you can see this recipe has no tomato. I love tomatoes but I really like this combo. It is a flavor explosion!

  • 1 nice sized ripe avocado, I use Hass, halved, seeded and peeled
  • 1/2 lime, juiced
  • 1/4 of a medium onion diced
  • 1 clove of garlic minced
  • 1 small serrano chile (or half a large), minced a small as you can go.
  • 1 tablespoon cilantro, chopped fine so there are no big pieces
  • Pinch of Cumin
  • Kosher Salt

Mash up avocado, add rest of the ingredients and stir to combine. Taste for salt level and adjust. The key is to balance the salt and the lime flavor. 

This is my secret: Cover with plastic wrap by pressing it directly down onto the guacamole so that no air is touching the top surface or it will turn brown and oxidize. Place in the fridge for 1 hour.  It allows the chiles to mellow and the flavors to blend and get cold. It makes it 10 times better.

Guacamole

Guacamole Tostadas

Elena’s Guacamole
My wonderful lady loves to make guacamole.  Her style is more traditional.

  • 2  ripe Hass Avocado, halved, seeded and peeled. Chopped
  • 1 Lime, juiced
  • 1/2 a tomato chopped
  • 1/4 onion chopped
  • Black Pepper, A few grinds
  • Kosher Salt

In a bowl Mash chopped avocado, leaving some chunks.  Mix in other ingredients, combine well. Taste salt level and adjust. Serve.

My Dad’s Superbowl Guacamole
When I was a kid for the Superbowl every year we would eat beef chili over tamales with a side of chips and his famous guacamole. It is a truly great football combo.

  • 2 large ripe Hass Avocados, halved, seeded and peeled
  • 1 Lemon juiced
  • 1/2 onion, chopped small (but not too small)
  • 1 Large Roma Tomato or 2 small Roma tomatoes, chopped
  • 1 tsp cumin
  • Table salt

Mash the avocados. Mix in the lemon. Add salt. balance the lemon and the salt, it requires more salt than you might think. Mix in the rest of the ingredients. Serve with Chips.

Variations:

  • I like to serve it in a bowl and sprinkle chili powder on top. It is really great with tortilla chips.
  • Serving on warm tostada shells is great too. Just place your tostadas in the toaster under close supervision and toast for about 20 seconds. DO NOT TOAST A FULL CYCLE OR THEY WILL BURN! Top with your favorite guacamole.
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Written by mytexaskitchen

August 21, 2010 at 8:36 am

Posted in Summer Side Dishes, Tex-Mex

Tagged with , ,

3 Responses

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  1. […] also made: Guacamole Tostadas Huevos Rancheros The Classic refried beans, tomato, lettuce and cheese […]

  2. holy guacamole! i was a little skeptical about this one, despite your culinary genius: no tomato, lots of onion, etc. but it was GREAT, maybe the best guac i’ve ever had.

    i tasted it right after i made it and had to add a little salt after the guac was in the fridge for an hour to get the same balance of flavors.

    another genius recipe!!!

    chris s

    September 17, 2010 at 7:19 pm


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