The authentic Mexican guacamole recipe
Ingredients
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Avocado
3 -
White or red onion
1 -
Medium tomato
2 -
Bunch of fresh coriander
1 -
Limes
2 -
Entree
20 mn
4
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.
Preparation
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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 with a fork. 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.
A word about this preparation...
The taste of avocado
For a long time, I left avocado on the side of my plate when I was served it, because I didn't like the taste or texture in my mouth. But that was before I discovered Guacamole. Yes, it was this recipe that made me love avocado. In fact, to this day, I eat avocado almost exclusively through this Mexican dish.
❤️ Health
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.
The revelation
I've been to Mexico twice, in the Yucatan region, and at every meal we ordered homemade Guacamole. What a delight! Especially in hot weather, because it's both fresh and tasty.
When I got home, I decided that I absolutely had to know how to make my own Guacamole to prolong the taste sensations of my vacation in Mexico. So I watched how a Mexican chef made his own recipe, and to my surprise discovered how easy it was to make.
Corn chips, por favor!
Guacamole is traditionally eaten with corn chips, as the crunchiness of the chips blends well with the creaminess of the guacamole. They need to be firm and thick so as not to break, as guacamole is quite dense.
That's why corn chips are preferred to classic potato chips, which are thinner and therefore more fragile. Imagine your guests smashing chip after chip into your bowl of homemade guacamole. You'd have a potato chip graveyard and frustrated guests. We don't want that 😊
⭐ Tips
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.
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.
Chilli or no chilli?
Some recipes add Serrano pepper to guacamole, but it's not always the case, and I have to say that in Mexico, the guacamole I tasted was not usually spiced. But then again, I've never been out of the Yucatan, so perhaps in other parts of Mexico, chilli is used more in this recipe?
If you like spicy dishes, you can cut a piece of fresh chilli into small pieces and crush it with the onion, lemon and coriander mixture.
Best consumed immediately
Guacamole is best served chilled. You can add coriander leaves and diced tomatoes for decoration. If you don't want to overdo the chips, I personally like to spread guacamole on a slice of toast.
🧊 Conservation
Guacamole can be stored in a cool place for 1 or 2 days. After two days, the avocado tends to oxidize.