He guacamole It is one of the most popular Mexican sauces in the United States. It has conquered for its flavor and the incredible creamy texture of avocado. It is a preparation that has all the advantages, few ingredients, easy and fast to make.
Knowing how much we love guacamole, Chipotle decided to share his recipe on Instagram so we can prepare it at home. And you know what?, there is no secret ingredient.
The magic of guacamole is in the ingredients that we know as the six pillars of guacamole: avocados, jalapeño pepper, onion, coriander, lemon and salt. If you wonder about the tomato, no, it is not essential in the sauce and it is not always used.
It should be mentioned that there are variants of guacamole in some regions of Mexico where they usually add fruits such as peach, grape, pomegranate; aromatic herbs like avocado leaves; and insects as jumiles or chapulines, notes the Larousse Gastronomique dictionary.
As for the simple but well-liked Chipotle recipe, executive chef Chad Brauze’s guided preparation uses all six basic ingredients. Small variations are in onion and salt, use red onion and kosher salt.
- 2 ripe Hass avocados
- 2 teaspoons lemon juice
- 4 tablespoons of chopped coriander
- 1/4 cup red onion, chopped
- 1/2 jalapeño with seeds
- 1/4 teaspoon kosher salt
- Slice the avocados, place the pulp in a bowl and martech (although the chef mixes it with a whisk or balloon).
- Finely chop the onion, chili and coriander; Place in a container, mix, add the lemon juice and integrate again.
- Add the salt to the avocado and stir, then integrate the other ingredients, mix and adjust the salt or another ingredient if necessary.
As you can see, guacamole is really easy to prepare, and definitely cheaper than ordering it. Prepare the sauce at home, to enjoy with your tacos, burritos, tostadas, meat, chicken fajitas, quesadillas, chicharrones, in short, whatever you want.
Tips to avoid ruining your guacamole
Use ripe avocados (taking care they are not passed). Squeeze the fruit very gently into the palm of your hand. Ripe, ready-to-eat fruit will be firm but will yield under gentle pressure.
Do not do it in a blender. The ideal is to do it in a molcajete, but you can do it in a bowl and mash by hand with a fork or help yourself with a potato masher. Do not mash the avocado too much, leave a few small pieces.
Don’t add too much lemon to your sauce or you will have an imbalance due to excess acidity. Add the juice of half a lemon for each avocado.
Prepare it a few minutes before consuming it. Lemon may slow oxidation a bit, but guacamole’s ideal color, texture, and flavor are enjoyed fresh. Although if the surface has turned brown, just remove that part and you can eat it without problem.