Friday, April 16, 2010

Guacamole, to go with the tostadas!

I also made some homemade guac to go with the tinga tostadas I posted about yesterday. I absolutely love guac and every time I make it (which isn't very often) I'm flabbergasted by how easy and delicious it is. So. I encourage you to grab a few avocados and make yourself a tasty treat!

Guacamole (Adapted from Cook's Illustrated, May 1999 Chunky Guacamole)

Ingredients: 3 avocados, 2 T onion, minced, 2 cloves garlic, minced, 1/4 cup chopped cilantro leaves, 1/4 t salt, 2 T lime juice.

Directions: Halve the avocados and remove the pit.  Using a spoon, scoop the avocado from its peel and combine the onion, garlic, salt and cilantro leaves with half of the avocado (1 1/2 avocados). Using a fork, mash the avocado until combined with the other ingredients.  Add the rest of the avocado and use the fork to combine the ingredients, mashing to the consistency you like.  If you like really chunky guacamole, chop up the remaining avocado before you add it and just mix a little. If you like smooth guacamole, just continue to mash until everything is smooth. As with most recipes, alter your ratios of onion, garlic, lime juice, etc to make your ideal flavor.

1 comment:

  1. No peppers or cayenne? Sacrelige. Also, only 2 T of onion??? Good lord, that isn't nearly enough.

    My favorite guacamole can only be made during that magic 5-minute period when pears and pomegranates are both in season. Make guacamole like you would normally, but halve the garlic and leave out the cilantro -- make sure you're using adequate salt and some form of heat (cayenne powder or fresh chopped hot peppers of some kind, and plenty of diced sweet onion. Add a chopped ripe pear, or 1 1/2 or 2 of them, depending on how big your avocadoes are and how much you like the pear element. Add maybe a 1/2 cup of pomegranate seeds.

    Eat way more of it than you would care to admit to anyone else.