Guacamole, ahu ctl in the Aztec language, is unequivocally Mexicoâ€™s most loved contribution to an ever evolving international cuisine that embraces diversity as a commonality of taste.
Guacamole making has been practiced for thousands of years in central Mexico where avocados originate from. The simple traditional guacamole recipe is essentially unchanged. Avocados, onions, chiles, lime juice, cilantro and salt are tossed into a molcajete, a volcanic stone mortar, and pounded with a stone pestle into a rich and flavorful guacamole much like the guacamole we are making today.
I use a mixing bowl and a wooden Mexican bean masher instead of a molcajete for this process which works perfectly. The bean mashers are sometimes available online or in markets in Mexico. Otherwise use a wooden mallet or pestle. Doing the mashing by hand is an essential part of the process that melds the flavors together while preserving their charter. Please, do not even think of using a food processor!
I have probably made guacamole over a thousand times in my lifetime, yet every time I make it, it feels fresh and new. Repeating time tested rituals is what I love about being a cook. There is always a shared history in everything that one does in the kitchen.
I highly recommend using Hass avocados for guacamole or any other application for that matter. They are plentiful here in the US. Most are imported from Mexico and consistently top quality. Hass avocados are smaller than the smooth skinned Fuerte avocados. They have a darker textured skin and a higher oil content that imparts a richer flavor and creamier texture for your guacamole.
The recipe I have provided is only an approximation. Every time you make a guacamole involves orchestrating a delicate balance of flavors so quantities of ingredients will vary somewhat! The key here is to taste and trust tour instincts as you go until the balance of flavors tastes just right. Keep in mind the assertive flavors of a margarita. Balancing the creamy fresh green taste and texture of the oil rich avocados with the tang of onions, the heat of chiles, the tartness of fresh lime juice, and the zest of the cilantro requires an assertive saltiness to bring all those flavors harmoniously together. Practice will have you making a truly authentic guacamole in no time!
Keep in mind that guacamole is best when served fresh so prepare batches accordingly.
- 2 or 3 Hass avocados
- Â½ onion, finely diced
- 1 or2 serrano chiles, seeds removed and finely diced
- 2 tablespoon finely sliced cilantro leaves
- 2 tablespoons freshly squeezed lime juice + more to taste
- 1 teaspoon sea salt + more to taste
- 1 tablespoon olive oil f using Fuerte avocados.
Slice the avocados in half lengthwise and remove the pits, reserving one to use when serving if you like.
Spoon out the flesh of the avocados and place in a non reactive mixing bowl.
Add the diced onions, diced chiles, sliced cilantro leaves, lime juice, and salt to the bowl.
Using a wooden bean masher, wooden mallet or wooden pestle, mash the contents of the bowl together until the mixture has a relatively uniform textured consistency and a thick overall creaminess without overworking it if that makes sense.
Taste the guacamole and add additional lime juice and salt as needed. Keep in mind that the lime juice and salt is what is going to bring the guacamole to life!
Serve the guacamole in a non reactive bowl. Tradition has it that placing an avocado pit in the center of the guacamole will retard any discoloration due to exposure to the air. Whether this is true or not is questionable, but it does make an alluring presentation so why not if you like.
Serve guacamole with crisp corn tostada chips, as an accompaniment for tacos, or my favorite, with huevos rancheros for breakfast.
If you refrigerate the guacamole for any lengthen of time before serving press cling film directly onto the surface of the guacamole, seal tightly and refrigerate.