Guacamole
Description
Guacamole, a tasty avocado-based preparation, comes to us from Mexico and dates back to the time of the Aztecs, who considered the avocado a sacred fruit.
Traditionally, guacamole is prepared by mixing avocados with various ingredients (lemon, onion, tomato, coriander, chilli), but each region of Mexico has its own version of this emblematic recipe.
Guacamole is packed with health benefits. Avocado, the main ingredient, is an excellent source of heart-healthy monounsaturated fats. It is also rich in fiber, vitamins (notably K, E and B) and minerals such as potassium. Lemons, used in the preparation, provide vitamin C, boosting the immune system.
Preparation
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To choose medium-rare avocados, they should be neither too green nor too brown. Choose an intermediate color. Don't press on the avocado to avoid damaging the flesh. Another way to check if your avocado is perfect is to look at the stem. When you remove this part, if it's too yellow or brown, it means it's too ripe. The perfect avocado should be green with a little yellow. Cut the avocado in half, sliding the blade of the knife around the pit. Turn the two halves in opposite directions to separate them. Plunge the knife blade into the pit and rotate the handle to remove the pit. Then, using the tip of the knife, score the flesh as you would a mango. Remove the flesh with a tablespoon and store in a container.
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In a mortar and pestle, place half an onion that has been diced. Add lime juice, but don't squeeze all the lemon. Reserve a little to adjust if necessary at the end of preparation.
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Chop the coriander finely and add to the mixture in the mortar.
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Crush the onion, coriander and lemon juice mixture in the mortar and pestle until no lumps remain. You should obtain a moist paste.
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Cut up the tomato, leaving neither the center nor the pulp and seeds. Keep only the flesh. Then cut the tomato flesh into medium-sized cubes (you want to be able to see the pieces in the final preparation). Place the cubes in a container.
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Add the avocado pieces to the mortar and pestle with a little salt and mash gently. You don't want a smooth purée, but a creamy, consistent mixture.
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Now add the tomato cubes and stir gently with a tablespoon to keep the tomato flesh firm.
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Taste and adjust salt and lemon to taste.
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Best eaten fresh and soon after preparation, as avocados turn brown quite quickly.
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Serve with corn chips.
Ingredients
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Avocado
3 -
White or red onion
1/2 -
Medium tomato
1 -
Bunch of fresh coriander
1 -
Limes
2
Entree
20 mn
4
A word about this preparation...
Guacamole is traditionally eaten with corn chips. The crunchiness of the chips is a perfect complement to the creaminess of the guacamole. Corn chips should be firm and thick, as guacamole is dense.
We remove the pulp from the tomato so that our guacamole isn't too runny, as this part of the tomato contains a lot of water.
To your guacamole, you can add serrano pepper, which you chop into small pieces and crush with the onion, lemon and coriander mixture.
Guacamole is best served chilled. You can add some coriander leaves for decoration.