Sunday, June 9, 2013

Guacamole

The Aztecs were making guacamole all the way back in the 16th century. 

This isn't a trendy or new-age combination. The ingredients are simple but it does require a bit of technique. 

Here are the ways around two of the most commonly made mistakes.

1. Under-seasoned guacamole. You've got to nail the balance of fresh lime juice and kosher salt. If you go under or over on either one - you are doomed. There is no exact measurement. Taste as you go. Keep adding a little bit more until you've got it perfect. I usually use about 1 small lime for every 2-3 avocados and salt is always to taste. 

2. Over-mashed guacamole. You've got to keep it chunky people! Pureed and smooth Guacamole is unappealing. Keep it rustic and textured. I usually add all of the ingredients into the bowl before I start working it with a fork to ensure it doesn't get too mashed. If you mash before you start adding the ingredients your chances of over-mashing are high. Remember, guacamole was originally made with a mortar and pestle, so do as the Aztecs did, and go easy on the mashing and mixing. 

For delicate onion flavor, I use a microplane to shave very fine bits of shallot into my guac but you can mince up some red onion if you prefer a stronger onion flavor. I will usually sprinkle some minced red onion over the top at the end regardless because...well, it's pretty. 


Guacamole 
Serves 2


Ingredients
3 hass avocados
1 lime, juiced 
1/4 cup fresh cilantro, chopped
1 tsp shallot or red onion, finely grated
1/4 cup roma or cherry tomatoes, chopped 
1 Tbsp Fresh Jalapeno with seeds, minced (optional)
kosher salt, to taste 

Method
1. Add all ingredients into a bowl. 
2. Mash up with a fork. 
3. Season with Salt to taste. 
4. Serve immediately with Warm Salted Tortilla Chips
5. Enjoy!  


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