Rosa Mexicana Guacamole Recipes

JULIA'S NEW MEXICAN GUACAMOLE

Steps:

• Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
• Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

GUACAMOLE

Steps:

• In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
• Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
• Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
• Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.

ROSA MEXICANO'S GUACAMOLE

Steps:

• Combine half the jalapeno, half the cilantro and half the onions in a food processor. Add about 1/2 tsp salt and pulse into a smooth paste. Transfer to a bowl.
• Add avocado to onion mixture and combine while smushing the avocado.
• Add remaining ingredients and salt to taste.
• Let sit for a little while to let the flavors develop.

ROSA MEXICANA GUACAMOLE

Steps:

• 1. Grind 1 tbsp. finely chopped white onion, 1 firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.) 2. Cut 3 medium-ripe hass avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion. 3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile-onion paste, keeping the avocado pieces fairly intact. 4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion. 5. Fold together all the ingredients. Taste and add salt, if necessary. 6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips. Makes 4 servings.

TRADITIONAL MEXICAN GUACAMOLE

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.

GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO

Steps:

• Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
• With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
• Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
• Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
• Add jalapenos and salt to taste.
• Serve with corn tortillas and chips.

CLASSIC MEXICAN GUACAMOLE

Steps:

• With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.