Authentic Guacamole Recipe

Name: Authentic Guacamole Recipes
Prep time: 15 min
Total time: 15 min
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)

Author: Douglas Cullen

Freshly Made Guacamole

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.

Making Guacamole in the Molcajete, Step 1 — Step 1 – Add Onion, Chile, Cilantro and salt

Making Guacamole in the Molcajete, Step 2 — Step 2 – Start Grinding

Making Guacamole in the Molcajete, Step 3 — Step 3 – Grind for 1 to 2 Minutes

Making Guacamole in the Molcajete, Step 4 — Step 4 – It is Ready when You Have a Uniform Paste

Making Guacamole in the Molcajete, Step 5 — Step 5 – Add the Avocados

Making Guacamole in the Molcajete, Step 6 — Step 6 – Grind Until the Avocados Are Broken Up but Still Chunky

Making Guacamole in the Molcajete, Step 7 — Step 7 – Add the Tomatoes

Making Guacamole in the Molcajete, Step 8 — Step 8 – Use a Spoon to Incorporate the Tomatoes

Guacamole Made in the Molcajete — Serve in the Molcajete With Chips

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.

Making Guacamole, Step 1 — Step 1 – Add the Avocados

Making Guacamole, Step 2 — Step 2 – Mash With a Fork

Making Guacamole, Step 3 — Step 3 – Mash Until Slightly Chunky

Making Guacamole, Step 4 — Step 4 – Add the Other Ingredients

Making Guacamole, Step 5 — Step 5 – Incorporate the Ingredients and Salt to Taste

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.

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