Email to Cat      

Taqueria Guacamole

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"Perfectly ripe, silky avocados are key to nailing this simple yet sublime recipe. They are ready to eat if they give slightly to gentle pressure. To ripen firm avocados, slip them into a paper bag, add a banana or apple, close the top, and leave for 1 to 3 days, checking them daily."

List of Ingredients

◦  3 ripe avocados, halved and pitted
◦  3 Tbsp chopped fresh cilantro
◦  Juice of 1 lime
◦  1 or 2 dashes of hot pepper sauce, such as Tabasco (optional)
◦  Kosher salt and freshly ground pepper



Recipe

Scoop the flesh from the avocados into a bowl. Using a potato masher or a large fork, smash the avocados until mostly smooth. Stir in the cilantro, lime juice, and hot sauce, if using. Season with salt and pepper and serve right away. To store, cover the bowl tightly with plastic wrap so that the plastic is touching the guacamole and refrigerate for up to 1 day.

Serves 6


â—¦ Chunky Guacamole:

Pit, peel, and cut 3 avocados into ½-inch cubes and place in a bowl. Add 2 Roma tomatoes, cut into small dice; 3 tablespoons finely chopped red onion; ¼ cup chopped fresh cilantro; the juice of 1 lime; and 1 small jalapeño chile, seeded and minced. Gently toss. Season with salt and pepper and serve right away.

â—¦ Avocado Crema:

Scoop the flesh from 1 avocado into a small bowl and mash with a large fork until creamy and smooth. Stir in ¼ cup Mexican crema or sour cream and 1 tablespoon fresh lime juice. Season with salt and serve.