Guacamole
The husband and I lllllllove Mexican food. We once took a vacation dubbed “Southwest Circle” inspired by, and in search of great burritos. And we found them, along with other great Mexican food and a hefty lot of tequila – so unfortunately I can’t recall the trip in its entirety. I have flashbacks of highway, a route 66 (read: The Bates) motel, Vegas, a Pacific Beach pier at night, Dustin Hoffman in LA, an opossum, sheet after sheet of our road trip directions on PAPER (we didn’t have a GPS), and the concierge saying he had a dream that we’d show up upon arriving at the Beverly Hills Hotel. I have married my adventure soul mate. Anyway I’m pretty sure this vacation happened.
On this vacation and others, including our honeymoon in Mexico, we hit up the locals for secrets on how to make great guacamole and the great mystery: how to keep it from turning brown. My husband has MASTERED the guacamole and with this ability, I don’t think I could ever leave him no matter how rough the times. This recipe requires a molcajete and if you’re a guac-fiend I suggest you pick one up. It’s a stone mortar and pestle that you season by grinding spices into the bowl. It makes a big difference in flavor.
Ingredients
4 Avocados
Cilantro
Plum tomatoes
Red onion
Jalapeno
Lime
Cumin seeds
Garlic
Coarse sea salt
Pepper
Directions
In the bottom of the mocaljete, add a healthy pinch of salt, pepper, and cumin seeds. Layer on diced mixture of red onion, jalapenos (seeds removed), garlic, and cilantro and grind into a paste. Turn in 4 avocados to desired chunkiness. We find it’s best if you add an avocado one half at a time and coarsely mash, so there are still nice large chunks of avocado. Add additional chopped tomato, red onion, and cilantro for texture. Finish with a squeeze of lime to taste; don’t be shy with that lime.
The cumin seeds give it a haunting smokiness and mixing the avocados into the paste infuses the flavors, so every bite has layers of smokiness (cumin) and citrus (lime), kick (jalapeno, garlic, pepper) and creaminess of the avocado. To keep it green, we have been told to use only non-metal utensils, use extra lime, keep the avocado pit in there – but we’ve found the best way to keep it from browning is to immediately put it on a tasty vessel and eat it.
On this vacation and others, including our honeymoon in Mexico, we hit up the locals for secrets on how to make great guacamole and the great mystery: how to keep it from turning brown. My husband has MASTERED the guacamole and with this ability, I don’t think I could ever leave him no matter how rough the times. This recipe requires a molcajete and if you’re a guac-fiend I suggest you pick one up. It’s a stone mortar and pestle that you season by grinding spices into the bowl. It makes a big difference in flavor.
Ingredients
4 Avocados
Cilantro
Plum tomatoes
Red onion
Jalapeno
Lime
Cumin seeds
Garlic
Coarse sea salt
Pepper
Directions
In the bottom of the mocaljete, add a healthy pinch of salt, pepper, and cumin seeds. Layer on diced mixture of red onion, jalapenos (seeds removed), garlic, and cilantro and grind into a paste. Turn in 4 avocados to desired chunkiness. We find it’s best if you add an avocado one half at a time and coarsely mash, so there are still nice large chunks of avocado. Add additional chopped tomato, red onion, and cilantro for texture. Finish with a squeeze of lime to taste; don’t be shy with that lime.
The cumin seeds give it a haunting smokiness and mixing the avocados into the paste infuses the flavors, so every bite has layers of smokiness (cumin) and citrus (lime), kick (jalapeno, garlic, pepper) and creaminess of the avocado. To keep it green, we have been told to use only non-metal utensils, use extra lime, keep the avocado pit in there – but we’ve found the best way to keep it from browning is to immediately put it on a tasty vessel and eat it.
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