Guacamole Authentic Recipes

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TRADITIONAL MEXICAN GUACAMOLE



Traditional Mexican Guacamole image

This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!

Provided by Kaersten

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 10m

Yield 4

Number Of Ingredients 7

2 avocados, peeled and pitted
1 cup chopped tomatoes
¼ cup chopped onion
¼ cup chopped cilantro
2 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
salt and ground black pepper to taste

Steps:

  • Mash avocados in a bowl until creamy.
  • Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g

GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"



Guacamole - Real Authentic Mexican

I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.

Provided by Theresa in Chi-town

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

5 large Hass avocadoes (black in color,slightly soft to the press)
2 large limes, juice of
1 medium white onion (diced)
3/4 cup loosely packed fresh cilantro (chopped finely)
1 large tomatoes (Diced-make sure it isn't overly ripe)
salt
finely chopped fresh jalapeno (optional)

Steps:

  • Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
  • Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
  • Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
  • Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
  • Add jalapeño to taste.
  • Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
  • a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.

Nutrition Facts : Calories 206.2, Fat 17.6, SaturatedFat 2.4, Sodium 12.5, Carbohydrate 14, Fiber 8.5, Sugar 2.2, Protein 2.8

SIMPLE GUACAMOLE



Simple Guacamole image

Provided by Marcela Valladolid

Categories     appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 7

2 ripe avocados, peeled, pitted and diced
1/4 cup chopped fresh cilantro leaves
1 serrano chile, seeded, deveined and finely chopped
1 lime, juiced
1/2 white onion, chopped
Kosher salt
Tortilla chips or fresh veggies, for serving

Steps:

  • In a medium mixing bowl, add the diced avocados and mash with a fork until smooth but still chunky. Add the cilantro, chile, lime juice and onion and mix to combine. Season with salt. Serve with tortilla chips or fresh veggies, etc.

GUACAMOLE



Guacamole image

You can make this avocado salad smooth or chunky depending on your tastes.

Provided by Bob Cody

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 10m

Yield 4

Number Of Ingredients 8

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
½ cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper

Steps:

  • In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 18 g, Fat 22.2 g, Fiber 11.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 595.7 mg, Sugar 3 g

EL AUTENTICO GUACAMOLE



El Autentico Guacamole image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

15 medium avocados
24 ounces hot picante salsa (recommended: Pace brand)
6 serrano peppers, finely diced
1 small white onion, finely diced
1 lime, juiced
1 teaspoon salt
2 bunches cilantro leaves, finely chopped
6 Roma tomatoes, diced
Black pepper

Steps:

  • Combine avocados, salsa, serranos, onion, lime juice, and salt. Combine ingredients together. Add cilantro, tomatoes, and black pepper. Stir gently.

GUACAMOLE, AUTHENTIC RECIPE



Guacamole, Authentic Recipe image

This tasty and nutritious Vegan dish performs double duty as both appetizer or a main course ingredient. Using only time honored ingredients, it is extremely authentic and versatile as an accent to many fine Mexican main courses.

Provided by The Gastronomer

Categories     Spreads

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 13

3 -4 avocados (Haas are best, avoid the Fuertes type)
1 large ripe salad tomatoes (avoid Roma or plum varieties)
1 -2 clove garlic
1 -2 tablespoon lime juice (~½ lime)
1/4 cup of grated white onion, pulp (avoid red or yellow onions)
1 -2 teaspoon chopped cilantro leaf (stems removed)
1/4 teaspoon salt (or less)
1/8 teaspoon fine grind white pepper
1/8 teaspoon Crystal hot sauce (or Tabasco)
1 pinch ground cumin (use sparingly)
1 pinch cayenne pepper
1 finely minced green jalapenos (optional) or 1 serrano chili pepper (Regulate heat by using or discarding the chile's ribs and seeds.) (optional)
1 small mexican lime, from your local mercado if possible (optional)

Steps:

  • Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
  • Peel half a white onion and grate into the bowl using a fine tooth grater.
  • Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
  • Strain and reserve juice to control the final consistency.
  • Chop the peeled tomato halves well and add to the main bowl.
  • Wash and strip the cilantro leaves, then chop them finely and add.
  • Peel and crush, mash or finely mince the garlic and add to the other ingredients.
  • Add salt, white pepper, ground cumin, hot sauce and cayenne to taste.
  • Halve, peel and seed the avocados then scoop out flesh into mixing bowl.
  • Mix ingredients by mashing with the back of a fork.
  • Avoid over mixing and keep texture a little on the chunky side.
  • Adjust seasonings to taste (remember this will marry up for one hour).
  • Add the juice from the strained tomato seeds if mixture is too thick.
  • Finish the mixing and transfer to a serving dish.
  • Press plastic wrap onto the surface of the mix to avoid oxidation.
  • Chill for one to four hours before serving.
  • Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete.
  • Add this mixture to start the bowl of ingredients.
  • Decorate with a coiled tomato rose and sprigs of the cilantro leaves.
  • (You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT.
  • THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN.
  • However you make it, serve guacamole with yellow corn tortilla chips.
  • Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
  • For best results, deep fry home made chips and serve warm.
  • When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
  • Cut into wedges and fry in plenty of very hot oil.
  • Lightly salt them before serving.
  • Excellent topping for flautas, tostadas and tacos, also good in omelets.
  • Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera.
  • If you are in a hurry, follow the steps below.
  • Drain the salsa before using.
  • Add to avocado and lime juice, then mash with fork.
  • Check for flavor and heat while adding the drained salsa.
  • Reserve juice from drained salsa to control the body of the final mix.
  • Add the crushed garlic and spices to taste.
  • Cover as shown above and chill before serving.
  • Be sure to allow ingredients to marry up for at least 1/2 hour.
  • You will have a good measure of heat from the salsa, so beware!

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