Authentic Mexican Guacamole Recipes

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.

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.

Steps:

• Take avocados and cut into and around the circumference of the avocado's pit.
• With both hands twist the two halves in opposite directions and pull apart.
• Remove the pit with a knife or a spoon.
• Carve out the flesh of the avocado with a tablespoon.
• Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
• Some people like the avocados more chunky than others-- either way it tastes great.
• Add diced onion and tomatoes to the avocados.
• Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
• In a separate small bowl put in 2 tablespoons of the dip.
• Add 1 tbsp of sour cream and adjust your seasonings again.
• Taste it and decide if you prefer your guacamole with or without sour cream.
• If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
• If not, do nothing and leave it like it is.
• Serve chilled with chips or add a little to your taco salad, tacos or fajitas.

Steps:

• Peel avocados and mash in bowl.
• Add remaining ingredients to bowl.
• Mix well.
• Refrigerate for at least an hour before eating.
• Enjoy!

Steps:

• In a molcajete, add the white onion, cilantro, and serrano chile. Grind the ingredients together until they form a paste so that the juices mix.
• Hint: The molcajete is a mortar and pestle made from black volcanic rock and is used in mexico to make guacamole. If you don't have a molcajete, use a large heavy bowl and a wooden spoon to grind the ingredients.
• Halve the avocados, discard the pits, and scoop out the avocado in large chunks with a spoon. Gently mix with the onion paste in the mocajete, mashing the avocado slightly.
• Gently mix in the diced tomatoes, lime juice and salt. If needed add extra salt and serrano chile to taste.
• Hint: Avocados brown quicker if not diced into cubes before mashing. The lime juice also helps to preserve it's color. The browned avocado doesn't taste any different, it just looses it's appeal. So make it just before you're ready to serve it! Enjoy!

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!