Thursday, September 1, 2011

Holy guaca-Mole!! 2 Guacamole Recipes!!

Guacamole is one of the greatest, most versatile and simple things to make.  "Versatile" you're wondering... Yes, not only can you serve it as a chip/veggie dip at you're next tailgate but what about smearing it on a bun to top off your veggie burger, adding it to your next burrito bar, use it instead of mayonnaise on your lunch-time sandwich, or how about making a breakfast scramble and topping it off with some guac?!

See!? VERSATILITY!  Another great thing about guacamole is it is completely fresh and raw.  Raw foods are good for you because you don't cook out any of the nutrients.  (You know when you boil veggies like carrots, broccoli, or sweet potatoes, and the water changes color... HELLO THAT'S THE NUTRITION!)  

I've made lots of guacamole's in my time, and this post will highlight 2 of my favorite recipes.  One with the smaller, Haas variety and the other with the BIG, Florida variety.  There isn't much of a difference between the two recipes, but they end up as 2 very different guacamoles.

The first one I'll share with you is a recipe I worked on to mimic the guacamole at a large restaurant chain.  (Perhaps you've heard of it... Chipotle...?)  It features the smaller avocado.  In my experiences with guacamole, I've found that there is less moisture in the Haas variety.  The guacamole ends up being more chunky and less water-y because they contain less water than the Florida variety.


2 Hass Avocados

1/2 of a Jalapeno pepper, seeded, and minced (for more heat leave the seeds)

1/4 of a red onion, finely chopped

2 heaping Tablespoons of Cilantro, finely chopped

1/4 of a lime, juiced

1/4 of a lemon, juiced

1/4 teaspoon salt


Cut avocados in half, remove pit, scrape out the good stuff.

Mash avocados in large mixing bowl. You don’t have to get it to the final consistency yet, but it’s easier if they’re at least partially mashed at this point.

Add the other ingredients, and continue mashing until desired chunky-ness.

When you go to store it, put a layer of plastic wrap directly on the guac and squeeze the air out, then put another layer of plastic or tight fitting lid over whatever container you’re using. This keeps the guacamole from oxidizing and turning all brown. Depending on how long you keep it in the fridge, the top might turn brown anyway, so just skim off the top layer before serving.
Notice how you can see the chunks of avocado?  The "shine" over this guacamole is only due to the plastic wrap covering it.  When this is uncovered, there is less of a shine and more of a yummy green color, much like when you first slice open the avocado.

Now, here's the recipe I used with a Florida variety. 

1 Florida avocado (can use 2 Hass Avocados instead for a less water-y guac)
1 cup red onion, diced
1 jalapeno, seeded and diced
1 large tomato, seeded and diced
2 TBSP lemon juice
Juice from 1 lime
Season with salt and pepper

Because there is more water in this avocado variety, it's best to just scoop it out of the shell, add all of the other ingredients and mix with a spoon, breaking up the avocado as you mix. 

See the difference in the water content?  It looks more like a avocado soup.  I used this tonight on my "Not So Fish Tacos". It was a great contrasting consistency to the crunchy shredded slaw that the tacos were topped with.

Make them both to see which you prefer.  I like them both for different reasons and for different purposes.  But, you're tastebuds may be different than mine... Which one did you like?


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