It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.
- 2 large ripe avocados, halved, pitted, peeled, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Stir in cilantro. Season with salt.
Nutritional Content9 servings, 1 serving contains: Calories (kcal) 70 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 55Reviews Section
Guacamole with Pistachios
Pistachios add striking crunch to this addictive guacamole.
- 1/2 cup olive oil
- 1/2 cup hulled pistachios, roughly chopped
- Kosher salt as needed
- 1/4 cup minced white onions
- 3/4 cup loosely packed cilantro leaves
- 3 ripe Hass avocados
- 2 jalapenos, stems, seeds, and inner ribs removed, and minced
- Juice of 2 limes
Heat the olive oil in a sauté pan or skillet over medium-low heat. Add the pistachios and lightly toast for 2 minutes. Use a slotted spoon to remove the pistachios from the oil and transfer them to a paper towel&ndashlined plate to drain. Season with salt and reserve. Let the oil cool to room temperature and reserve.
Place the minced onions in a fine-mesh sieve and rinse under cold running water for several minutes. Set aside.
Roughly chop half of the cilantro leaves. Leave the remaining leaves whole.
Halve the avocados and remove their pits. Scoop out the flesh and place in a large mixing bowl. Mash the avocados with a small potato masher, whisk, or large fork, being sure that the flesh retains some of its texture.
Pour the lime juice over the mashed avocados. Add the chopped cilantro, jalapenos, onions, and three quarters of the pistachios to the bowl. Season with salt and gently fold the mixture together.
Transfer the guacamole to a serving bowl and garnish with the whole cilantro leaves and remaining pistachios. Drizzle with a teaspoon of the reserved olive oil. Serve with tortilla chips.
5 Guacamole Recipes You Need in Your Life
From classic to creative, here are five of our best guacamole recipes that we guarantee will hit the spot.
Bar Amá Guacamole
Traci des Jardins’ Guacamole
“Guacamole is so easy, and everyone will love you for making it,” San Francisco chef Traci des Jardins says. “The trick to keeping it from browning isn’t leaving in the pit or adding a ton of lime juice. If you start with fresh avocados, keeping the air away is the key to keeping it looking good.” Hers includes serrano chiles for a little bit of heat.
Pomegranate Guacamole with Baked Corn Chips
Fresh pomegranate seeds add a bright acidity and a splash of color to this heart-healthy guacamole. Cut down on salt and fat by baking your own corn chips instead.
This recipe is modeled after the guacamole one can find in Mexican taco and burrito restaurants. It calls for just a few ingredients: mashed ripe avocados, cilantro, lime, salt and a few dashes of your favorite hot sauce.
Taqueria Style Guacamole with Tomatillos
Buh. That is pretty much all my brain is capable of producing right now. We left Ohio last night after dinner and have arrived in the Outer Banks for our annual beach trip with my family. I am the primary driver –by choice — but the last umpteen hours on the road have left my brain mush.
We got here in time to order pizza for dinner (shout out to American Pie, the best pizza in the Outer Banks and they deliver the best ice cream in the Outer Banks also!), and so I took the kids down to the beach (we are 2 blocks away) while waiting for the delivery. They of course instantly ran down to the surf and started jumping in the waves. They were instantly soaked but since we have been wearing the same clothing for the last 36 hours (including sleeping in them at a motel!), it was hard to care.
I want to wax poetic about this guacamole, but, well, mush. So please believe me when I say it is outstanding. It is a smooth guacamole, blitzed in the blender, and had more tomatillos in it than avocados, so you can count on it being quite tangy. It was the perfect complement to carnitas–stay tuned for the recipe. I (closely) adapted the recipe from Roberto Santibañez’s excellent Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking.
Avocados are loaded with fiber and heart-healthy nutrients! This recipe is a great basic guacamole recipe. Try fresh parsley in addition to, or instead of cilantro. Diced onion and garlic are also nice savory additions to guacamole. For a little extra kick, mix chopped jalapeño or serrano pepper into the guacamole. If you have leftover guacamole, press the pit from the avocado into the center of guacamole, squeeze some lime juice over the gaucamole, and cover the bowl with plastic wrap or a lid to help preserve the bright green color.
Per Serving: 120 calories 11g fat 8.2g carbohydrates 2g protein 0mg cholesterol 182mg sodium.
Have You Been Eating Fake Guacamole?
Odds are that you might have been eating an avocado-free version made from squash.
Guacamole comes in many forms. You can argue about whether it should contain peas, or red onion, or any number of spices, but there&aposs pretty much no arguments that the main ingredient in the dish is avocado. An avocado-less guacamole feels as anathema as an apple-less applesauce. What would you even call it? And yet, odds are that if you&aposre a frequent guacamole consumer, you&aposve probably eaten fake guacamole, or at least, guacamole that has no avocado in it at all.
If you&aposve been to a restaurant and noticed that the guacamole is suspiciously thin and watery, well, that might be because rather than containing avocado, it&aposs made out of the Mexican squash calabacitas. As Javier Cabral reports in LA Taco, the use of squash-based guacamole has become somewhat widespread thanks to the skyrocketing price of avocado. And the twist is that the fake guacamole tastes almost identical to the real thing.
How can it be? Cooking Youtuber Alejandra de Nava explains the basic recipe in this video, in which the squash is boiled with tomatillos for five minutes before being combined with many of the usual suspects, including cilantro, jalapeno, and garlic. The oil that the jalapeno is cooked in mimics the richness of avocados, giving it a creamy consistency.
In a side by side test, Cabral could barely taste the difference between the fake gaucamole and the real thing made in a blender. The only tell was a slight sweetness that the squash gave to the dish that avocados don&apost. It&aposs a clever trick that&aposs worth mimicking if you can&apost find avocados, or if they&aposre too expensive to reasonably be sacrificed into a dip, but it might leave some diners feeling cheated. If you want to make sure that your guac has actual avocado in it, the solution might be just to make it yourself.
- 3 pounds flank steak
- ⅓ cup white vinegar
- ½ cup soy sauce
- 4 cloves garlic, minced
- 2 limes, juiced
- ½ cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 white onion, chopped
- ½ cup chopped fresh cilantro
- 1 lime, juiced
- 2 large tomatoes, chopped
- 2 jalapeno peppers, chopped
- 1 white onion, quartered
- 4 cloves garlic, peeled
- 4 dried New Mexico chile pods
- 1 pinch salt and pepper to taste
- 1 (32 ounce) package corn tortillas
- 2 cups grated cotija cheese (Optional)
- 2 limes, cut into wedges
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Last week I spent some word capital on my love of avocados cashing in some bank – extolling the virtues of the amazing fruit that it is. This week, allow me to delve deeper.
More times than not, when one hears the word ‘guacamole‘ they conjure up images of chunky bits of avocado, lovingly hugged up with tomatoes, onions, cilantro and lime. And in most cases I would venture to say that is the most apt description – It fits the bill of what most know as guacamole and that’s cool.
But truthfully – it isn’t always the case.
For me, growing up in Southern California, just across the border from Mexico, I was lucky enough to see Mexican food in many facets. Many of the dishes that ‘towed the line’ between the states and mexico were similar in theory but so different in both the execution and outcome. It made for an interesting dichotomy!
So, when I think of ‘guacamole‘ I think of many versions of it – as it stands now I probably pull from about a half a dozen or so recipes when I’m deciding what works best for a given dish.
As I knew and saw it – the chunky stuff was mostly found in restaurants and at family gatherings you’d be hard pressed to find something resembling it at a taqueria on the side of the road. More than likely you’d find the version below.
This is workhorse guacamole. Not only can it stand a bit of oxygenation but its also cost-effective and delicious.
Granted the idea of this guacamole might be a little odd to some – it is essentially water and avocados but trust me, this is a necessity for your avo-arsenal. It isn’t necessarily a chip-and-dip type of guacamole more of a slather-it-everywhere type.
Have a go at it – let me know what you think.
1/4 cup chopped cilantro
1 Jalapeno – seeded & diced
1/2 small onion – roughly chopped
3/4 cup filtered water
1/4 tsp salt
splash of fresh lime juice
more salt (to taste) if needed
1. Halve, scoop and roughly divide avocado (with spoon) into a blender.
2. Add your remaining ingredients and blend up – starting slow and working your way up.
3. Taste – adjust seasoning.
NOTE: Add water a TBS at a time to thin out your guacamole but I like this ratio of water to avocado!
Red Salsa Taquera
This salsa traditionally has Chiles de Arbol, tomatoes, garlic, salt and water, but some cooks like to add tomatillos (the medium size tomatoes with a husk), like I do in this recipe. This is a very spicy salsa, but you can adjust the spiciness to fit your own taste by reducing the amount of Arbol peppers. This salsa goes well with “Tacos al Pastor”, too. Most Taquerias in Mexico City that sell Tacos al Pastor offer this salsa to top your tacos with. Some people know this salsa as Salsa de Chile de Arbol and others as Salsa Taquera.
Why Taquerias Are Making Guacamole Without Avocados
NPR's Ailsa Chang speaks with journalist Javier Cabral of L.A. Taco about taquerias using avocado-less guacamole.
Imagine going into your favorite taco joint and loading up on your favorite salsas and guacamole only to find out that there is absolutely no avocado in that guacamole. What? I am totally serious. That is exactly what is going on in some taquerias in Mexico and Los Angeles right now. Javier Cabral looked into this culinary deception and wrote about it for the site L.A. Taco. He joins us now.
JAVIER CABRAL: Hey. What's up?
CHANG: Hey. So I'm kind of flabbergasted because I am guacamole addict. I have eaten buckets and buckets of guacamole over the course of my lifetime. I don't see how anyone can get away with this. How do restaurants even make guacamole without avocados?
CABRAL: Well, the secret ingredient that I'm sure, you know, no taqueria would ever be 100% proud to admit is Mexican summer tender, little squash.
CABRAL: Squash, yeah, squash.
CHANG: How does that even come close to feeling and tasting like avocado?
CABRAL: Well, the Mexican variety is light in color, almost the color of, like, a nicely, buttery avocado. And when you have a nice, tender one and you blister some jalapeno or serrano chile in the oil a little bit and you blend it, the oil emulsified beautifully into the sauce and with some tomatillos that add, like, kind of tang that we all love and that cilantro that adds that kind of refreshing herbaceousness and the garlic that just kind of seals the deal. And it's pretty scary, to be honest.
CHANG: You mean it's scary how much it does taste like the real thing.
CABRAL: Yes, it's scary how much this fake guacamole tastes like the real guacamole. And I want to make it a point to say that when I'm talking about this fake guacamole, I'm talking about fake - what everyone calls a taqueria guacamole. A taqueria guacamole is different in the sense to your, you know, homemade guacamole that someone makes, you know, with tomato and onions because it's blended up.
CABRAL: And it's kind of made to sauce a taco and not so much.
CABRAL: . Kind of scoop it on a taco unless we're talking about.
CHANG: It's a little more liquidy (ph).
CABRAL: Exactly. It's liquidy for the right reasons because it doesn't take away too much from the actual meat in the taco so that way you're not having a guacamole taco, but you're having a taco de carne asada with a little bit of guacamole flavor.
CHANG: So if you were, like, a guacamole connoisseur like yourself and you knew that this was not real guacamole and you really focused on it, what would be a dead giveaway that this is fake, that it actually is from squash, not avocado?
CABRAL: Well, that's the thing. You know, it's eerily similar. The one thing that you will only be able to tell when doing a side-by-side taste comparison is that Mexican summer squash is sweeter so that it - when you blend it up with the rest of the ingredients, you have a subtly sweet flavor that is not in the avocado guacamole.
CHANG: If this fake guac (ph) tastes as good, if not better, to some people, is it bad that it's happening?
CABRAL: I think the only thing that's bad about it is that it's not disclosed. No one's proud to admit that, you know, like, 'cause obviously zucchini guacamole or a Mexican squash guacamole does not sound as sexy as just guacamole. But also think about the last time you've had taqueria guacamole. Did you see any label.
CABRAL: . That said that's a guacamole, or was it just a green.
CABRAL: . Like, thinned-down salsa in the salsa bar that.
CABRAL: . You just spooned over because it's second nature to you? So you know, maybe there isn't much duping going on because we've taken taqueria guacamoles for granted. So what I recommend is if you're curious about it, try it. And honestly I understand that avocados sometimes aren't cheap. And this recipe can definitely get you through that tough time.
CHANG: I still think it's sacrilege. That's Javier Cabral, a food journalist with L.A. Taco.
Thank you so much for joining us today.
CABRAL: Thank you so much. I appreciate it.
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