One Recipe, Two Methods of Preparation
Homemade guacamole can be prepared in two ways: with a bowl and fork or in the molcajete, a Mexican mortar and pestle. Making it in the molcajete gets the most incredible results. Let us show you both simple methods of preparation.
How to Make
Start With the Ingredients
Fresh ingredients make the dish. Guacamole just requires a few ingredients:
- avocado
- white onion
- tomato
- serrano peppers
- cilantro.
Because it is an uncooked dish, what you choose to make it with really counts. Unripe or poor quality ingredients have nowhere to hide. And, please, please, please don’t add those guacamole seasoning packets. They have no place in a properly made guacamole dip.
How to Tell if an Avocado is Ripe
When you are choosing avocados, you want ones that are ripe but not overly mushy. To tell if an avocado is ripe, use your thumb and gently push on the top where the stem connects. This is the narrower end of the avocado. The flesh should give a little. If it doesn’t give a little, it isn’t ripe enough. If it gives too easily, it is too ripe and won’t make a good guacamole but it will make a great salsa in the blender. Don’t throw out mushy avocados.
How to Pit an Avocado
Avocados have large pits that need to be removed.
The most common method for removing the pit is to use a kitchen knife cut all the way around the avocado lengthwise then twist the two halves of the avocado until one side pops off.
Then holding the side of the avocado with pit in the palm of your hand with the pit facing up hit the pit with the sharp side of the knife blade to embed the knife in the pit. Twist the knife sideways and the pit will pop out.
A word of warning: Avocado injuries that send people to the emergency room are common. Use a great deal of caution when removing the pit to avoid cutting your hand.
To Lime or Not To Lime?
Should you add lime to your guacamole? I say no. I side with the great Diana Kennedy who says you should never add lime to your guacamole because it spoils the delicate balance of flavors. Can you add lime? Of course. I would recommend that you add lime sparingly to gently give the flavor an acidic boost. You want to enhance the flavor not overpower it.
Method 1 – Guacamole Made in the Molcajete
Our first guacamole recipe is our favorite method of preparation. If you have a molcajete, use it to make the best guacamole. The results are incredible.
(Check out our Video Guide to Using a Molcajete which includes a great recipe for making a rustic salsa. Molcajetes are a must-have in a Mexican kitchen.)
Build the Flavors in Layers
Add the onion, serrano chile, cilantro, and salt to the molcajete and grind until you have a uniform paste. The paste takes on a beautiful dark green color from the cilantro.
Grinding the ingredients releases the volatile oil of the vegetables and more evenly disperses the flavors throughout the guacamole.
Method 2 – The Fork and Bowl Method
Our second authentic guacamole recipe is the classic way to prepare it if you don’t have a molcajete.
You just need a large bowl and a sturdy fork. The avocados are mashed instead of ground. If you are making a double-batch a potato masher will make quick work of it.
How to Serve Guacamole
Serve guacamole with homemade corn tortilla chips. Guacamole tacos are a thing. To make, spread a couple of spoonfuls on a warm corn tortilla fold and eat.
It is a great side dish for carne asada. It is enjoyed throughout Mexico and for that matter the world.
Authentic Guacamole Recipes
Ingredients
- 3 ripe avocados
- ¾ cup finely chopped Roma tomato
- 2 serrano chiles very finely chopped seeded and deveined
- 3 heaping tablespoons of finely chopped onion
- 3 tbsp. of minced cilantro
- salt to taste usually about ¾ of a teaspoon
Instructions
- STANDARD METHOD
- Remove the flesh of the avocados.
- Mash the avocados with the back of a fork.
- Add the other ingredients and incorporate evenly.
- Add salt to taste.
- MOLCAJETE METHOD
- Add the chopped onion, serrano chile, cilantro, and salt to the molcajete.
- Grind until you have a smooth paste.
- Add the avocados to the molcajete and grind until slightly chunky.
- Add the tomatoes to the molcajete and incorporate. Do not grind the tomatoes.
- Adjust the salt.
Notes
- Guacamole should be served as soon as you make it. Don’t make it in advance. It doesn’t keep well. It turns brown very quickly.
- Don’t chill the guacamole. It should be served at room temperature.
- The recipe calls for two serrano chiles which make a moderately hot guacamole. Add up to 2 more serrano chiles if you want it hotter. Leaving the seeds and veins in the chiles will make it even hotter.
- You can add lime juice to give it an acidic boost but add sparingly so not to overpower the flavors of the other ingredients.
- You can substitute jalapeños for the serrano peppers.
- You can substitute red onion for white onion.
Nutrition
More Easy Avocado Recipes
- Fresh Avocado Salsa
- Spicy Tuna Salad with Avocado
- Chicken Taquitos with an Avocado Salsa
- Spicy Avocado Dip
- Chicken Tacos with Avocado Salsa
Yum Girl says
Welcome to Yum Goggle! I am Kelli. My daughter, Holli, and I purchased it 4 months ago redesigning the entire site and pretty much causing a completely new beginning where with started with no followers on anything social media. We have approved your guacamole submission and will be promoting it over 12 social media platforms. We are following you on all available social media and hope you will do the same.
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Tanya says
First try was way to hot. 2nd try, I feel like a pro! My family loves it. Recipe is defanetly a keeper.
Jay says
Isn’t cumin in guacamole
Douglas Cullen says
In Mexico, Guacamole isn’t typically made with cumin.
Ron says
I would love a printer friendly link, I love this site!
Kelly Bowden says
no lemons or limes!!!???
Robert says
I add lime
By I feel it balances out flavor and tomatoes are overkill for me since there is usually salsa. I also had a bit of garlic powder. Just mho. Love the blog!
Janette says
Thank you for the molcajete instructions! I have been trying to make guacamole at home that tastes like the good stuff I’ve had in Mexican restaurants and could never replicate the flavors…until now! Making a paste with the molcajete made a world of difference.
April Hoeller says
Best guacamole ever! I used a hand-turned wooden molcajete which I bought from the woodworker in Leona Vicario (near Puerto Morelos) two weeks ago. It has very hard ridges worked into the bottom. It worked just great.Thank you.
Sam Thiel says
If you don’t want to overpower more delicate flavors you should leave out the cilantro!
Christine Tanguay says
I love this recipe. It’s unique in that it doesn’t add all those spices and/ or citrus that other recipes or store bought packets include. It really lets the avocado stand on its own, and not be covered by more powerful flavors.
I live in the CA Bay Area and we have no shortage of Mexican restaurants and taquerias. This recipe is like the guacamole all those places serve. I made a double recipe for a party of 20 last weekend. An entire banquet table was full of food, but the guac was gone within 45 minutes. People really love it, and if you are also serving salsa or other powerfully flavored foods, it’s a nice mellow addition.
Douglas Cullen says
Christine, We’re glad the guacamole was a hit at your party. We prefer it without the addition of heavy spices or lots of lime juice so that the delicate flavor of the avocado comes through. You might want to try the Spicy Avocado Dip too https://mexicanfoodjournal.com/spicy-avocado-dip/ It’s a great recipe when you want to mix it up. Cheers!
Donna says
if you lay a piece of saran wrap on the top of the Guacamole it will not turn brown
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Linda Priesmeyer says
Loving these authentic recipes!
Dave says
This is how I make mine! I add a little garlic.
There’s a definite bond between the cook and the food when hand-making salsas and guacamole in a seasoned, lava-stone, molcajete from Mexico! I believe that the hand-crafting and history of the molcajete and the tejolote, adds an increased depth of flavor.
Bruce says
I hate to see the word authentic used when it comes to recipes. A dish is made one way in some city and made differently in a city a 100 miles away. They are both “authentic” probably. Eat what you like the taste of. I like burritos as they are made in the Mission. I’ve had my share of burritos in Mexico and I like the Mission ones better. They are easier to find in the Mission also.
I have all the respect in the world for Ms Diana Kennedy and probably own 10 of her great cookbooks. I make guac with what grows on our property and that includes limes. The lime juice helps keep the guacamole from turning brown, plus I like a little citrus taste. During a good season we get 400+ avos and make a lot of guacamole.
besten says
thank you<3333
TXtrish says
Two other tips that I use. A way to see if the avocado is ripe is to both gently feel it, and pop off the stem button at end. If it’s green, good to go. If it’s brown, probably over-ripe. The other tip which generally works for removing the pit, it is hold the open pitted half in one hand and using two fingers gently squueze. If it’s reasonably ripe the pit typically just slides out. I no longer use a knife to remove it; learned the hard way. BTW, I swear by the molcojete method, getting the initial ingredients down to a paste makes all the difference. I always add jalapeno.
Douglas Cullen says
Thanks for the tips! We totally agree with you on using the molcajete method. It definitely brings out more flavor. Cheers!