May 5, 2010 by Flora Dawn
Happy Cinco de Mayo.
My family LOVES Mexican food and all dishes Tex-Mex or Mexican inspired. We love the exciting flavors, vibrant colors, and combination of textures; it’s like a party on your plate every time you eat!
And lucky for us, Mexican food is typically gluten free!!!!!
There are so many delicious and fun dishes to prepare today, I had trouble deciding.
Personally, I love guacamole, but not that runny, flavorless stuff you can buy in the refrigerator case.
Buy some fresh, ripe avocados and whip up a homemade version that will really wow you!
Great on chips, or served with tacos, burritos and tortillas, it’s a dip you should know how to prepare.
It is my understanding that there is no one authentic recipe for guacamole; it has many variations, but basically it is mashed, but still chunky avocados, often with onion, Serrano chiles, cilantro, salt and lemon or lime juice and maybe some garlic.
One thing is for sure, it isn’t made in a food processor. The molcajete and the tejolote are the Mexican mortar and pestle and traditionally what guacamole is made in. They are available in many Mexican markets and some finer kitchen stores. They can be used to crush garlic, herbs, chiles and spices, among other things.
As much as I love cooking Mexican foods, I have never bought a molcajete, although I am sure it would improve the textures of my dishes.
When making guacamole in particular, I am mindful to not completely puree it, it should be creamy, but still have chunks. I read a tip to dice half of the avocados in any given guacamole recipe and mash the other half with the back of a fork; this provides a nice texture.
Here is one version of guacamole that I enjoy, but there are so many variations you’ll probably want to make a few adjustments to suit your tastes.
Make sure you choose ripe avocados, they should yield to gentle pressure, but still be firm. Ones that feel soft will most likely be over ripe and brown inside.
If you make your dip too spicy, you can always add some more avocado.
- 2 avocados, slightly ripe, but not mushy
- 1 medium tomato seeded and chopped
- 1/4 cup chopped red onion
- 1/4 cup minced, fresh cilantro leaves
- juice of half a lime
- salt and pepper to taste
- 1/2-1 fresh jalapeno or Serrano finely chopped or a few dashes hot sauce, optional
- 1 clove garlic, crushed, optional
- Place one of the avocados in a medium bowl and mash with a fork. Dice the reserved avocado and add to the bowl along with all remaining ingredients.
- Taste and season with additional salt, pepper, or hot sauce as needed.
- Guacamole doesn’t store well, it is best served very soon after preparing.