This is the recipe I have made for years,
after gallons of experiments. I never had a dish which was not emptied at the end of the
party, no matter how big it was.
Not that it is different from what you get in
Mexican restaurants (yes, in Mexico), but all the people who have tried think it's better.
A matter of tastes you will say, but we are not here for culinar anthropology, are we ?
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Ingredients
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| 4
ripe avocadoes |
The most important
is that the avocadoes be ripe. If you are in a hurry, you will be tempted to make do with
the ones you find. Don't! Guacamole made with bowling bowl hard avocadoes is awful. The
best way is to buy them in advance, then let them ripe in your kitchen. You can count one avocado for each person, less if you
are many because that would be too much trouble. |
| 2
lemons |
Some people take
limes. Anyway, what matters is the juice. Don't take bottled juice unless your are on MIR
and can't find fresh ones. |
| 6
green onions |
Using fresh green
onions (the ones that look like leeks) is half the secret of a good guacamole. They are
crunchy and yet less strong than normal white onions. |
| 1
fresh red chili |
You can use another
color, but fresh is a must. Also, it has to be strong, not a poivron but a piment
(excuse my french). |
| 1
garlic glove |
This is optional,
but be sure to smash it toroughly and don't put too much of it, even if you are, as I am,
a garlic lover. |
| a
drop Tequila |
Use the one you
have and don't put too much of it. Vodka can be a substitute, but NOT whiskey. |
| 2
packs of guacamole seasoning mix |
I use the Old El
Paso mix, which is very good. So why not make a mix myself, as we are talking about the
ultimate guacamole mix ? Because the mix is excellent and very handy. However, if somebody
has a good recipe for the spices, I'll be glad to hear it. |
| plenty
of good Nachos |
These are Mexican
corn chips (crisps). You can choose whatever brand you like, as long as they are strong
enough to allow you to dig into the Guacamole dish and take some out. Try several brands
and see the ones that get away the quickest. |
Procedure
- Cut the lemons in halves and squeeze their
juice in a cup
- Cut the avocadoes in halves, passing the knife
around the core.
- Put the blade of a big knife on the core
(kernel) of an avocado and press until it cuts through it, then turn it to get the core
out.
- Empty the inside with a spoon (if you can't,
they are not ripe enough and the Guacamole will be awful)
- Put the avocadoes in a bowl and some lemon
juice over them so that they don't get brown
- Add the smashed garlic, the spices and blend
with a mixer. The smart thing is to leave some pieces of avocado unsmashed, about the size
of a chickpea.
- Remove the seeds of the chili, then cut it in
very tiny strips. Have them look regular, especially if they are red.
- Prepare and wash the onions, then cut them in
little strips (rondelles)
- Mix everything, add a drop of Tequila, then
smooth the surface with the back of a spoon, remove the Guacamole on the side of the dish
and cover the surface with lemon juice
- Cover with a plate or aluminium foil and leave
in the fridge for one hour or more.
- Serve with the Nachos (not too cold, you may
have to get it out of the fridge a little in advance)
The top errors you can make
- Using avocadoes not ripe enough
- Not having the right spice mix
- Adding too much lemon juice
- Rubbing your eyes or
other parts with your hands full of chili juice
- Forgetting lemons seeds in
the Guacamole
- Getting the mixture brown
because you forgot to put enough lemon juice on top of it
- Failing to make enough
Guacamole
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