Mexican Cooking: Chunky Guacamole


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I’ve always had a lifelong love affair with avocado. It’s amazing for your hair and skin, packed full of antioxidants, and is absolute heaven in the mouth. I have it with honey, slice it on toast, or blend it with sour cream for an easy dip. But I find that to get the best out of fresh, creamy avocados, nothing beats a good old guacamole.

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By the time the Spaniards chanced upon the Aztec empire in 1500s, they were already making “ahuaca-mulli” which loosely translates into avocado mixture. How wonderful we still get to enjoy this ancient superfood, and have it so widely-loved around the world!

I really enjoy mine super chunky so you can still taste the freshness of the avocados. But if you like yours more blended, go ahead and mash them up a little more.

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Let’s get started! Here’s what you need.

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Ingredients:

  • 3 ripe avocados
  • 1/2 cup diced yellow onion
  • 3 tbsp fresh cilantro
  • 2 ripe tomatos
  • 1 tsp chopped garlic
  • 1 lime (juiced)
  • pinch of salt

 

First, slice up avocados, dice onions, mince fresh cilantro, and dice the plum tomatoes.

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Then extract juice from 2-3 small limes or 1 large fresh lime.

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Mash avocado with lime juice and salt.

Mix onion, cilantro, tomato into avocado mixture.

Add some chopped garlic and cayenne pepper for some heat.

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Serve immediately, or you can refrigerate for an hour before eating.

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Quick tip: To prevent guacamole from browning, and to keep it fresh, touch the cling wrap to the entire surface of guacamole like so.

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And when you’re ready to pile it on some nachos, tacos, or burritoes, it’s ready to go!

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I can have this every single day and not feel like it’s too much. The problem with guac is that it never keeps for long. So it’s always best to prepare them fresh. Load them on nachos, have them in burritos and even just plan guac on freshly-toasted bread is absolutely amazing!

Let me know what else you love guacamole on, and if you’ve any ideas to improve this recipe. I’d love to hear from you. x

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3 thoughts on “Mexican Cooking: Chunky Guacamole

  1. Pingback: Mexican Cooking: Pico de Gallo (Salsa Fresca) | angelalimaq

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