Guacamole is Cuisine

This humble food can be spectacular!

This post tells you how to make authentic Mexican Guacamole... enjoy

How to Make Authentic Mexican Guacamole

from wikiHow - The How to Manual That You Can Edit

Much of what passes for Guacamole in the US is far from the authentic Mexican spread. South of the border, this delicious concoction is dolloped onto steak and chicken, added to Fajitas and Carnitas, or spread on a sandwich instead of mayonnaise. Here's how to make it authentically Mexican.

Ingredients

• 3 ripe Hass avocados
  
• 1/2 medium white onion, chopped fine (green onions or chives may be substituted)
  
• 1 clove garlic, chopped fine (if you like it)
  
• 1 fresh Serrano or jalapeno chile, seeded, deveined and minced fine
  
• 2 to 4 Tbls. fresh cilantro, chopped fine
  
• 2 medium plum tomatoes, chopped
  
• 1 tsp. fresh lime or lemon juice (use small Mexican or key limes)
  
• 1/4 to 1/2 tsp. salt (to taste)
  

Steps

1. Put the blender away, far away. Real guacamole should never be pureed to mush. It should be chunky.
   
2. Put the onion, garlic, chile and cilantro in a bowl. Using the back of a heavy spoon (or a mortar and pestle), grind the ingredients together until the juices mix and they begin to form a paste.
   
3. Cut the avocados in half and scoop out the flesh in big chunks with a spoon. Add to the bowl and mix well, mashing the avocado slightly but keeping it chunky.
   
4. Add diced tomatoes, lime juice and salt to taste. Mix gently, and serve.
   

Tips

• Start with one small serrano then test for hotness. If you like your guacamole fiery, add more. If fresh serrano chiles are not available in your area, you can substitute fresh jalapenos, but the flavor will be slightly different.
  
• Do not add sour cream or mayonnaise to the mix - this only dilutes the avocado flavor!
  
• Never make guacamole in advance. Avocado discolors quickly on contact with air. You can mix up the first ingredients a few hours in advance if you like, but wait to add the avocado and later ingredients until just before serving.
  
• And no, plopping the pit into the bowl of guacamole will not keep the guacamole from turning brown - I have tried this and it absolutely does not work. And furthermore I cannot believe where this ridiculous statement came from!
  

Warnings

• After cutting up any fresh chiles, scrub hands very well. Chile oils can cling to your fingers for some time. Be careful not to rub your eyes after handling fresh chiles. And please mothers, do not touch your babies until you know for sure that you will not hurt them - touch you finger to your eye if you must!
  

Related wikiHows

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• How to Make Microwave Popcorn Extra Buttery
  
• How to Make Seafood Sauce
  
• How to Make Spanakopita
  

Sources and Citations

• Learned at La Cocina Cooking School in San Miguel de Allende, Mexico. For more info: http://www.experience-san-miguel-de-allende.com/cooking-classes-in-san-miguel.html
  

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