Despite its high fat content (all healthy), avocado is already part of our daily lives because it is a healthy food with properties and benefits for our body.
It is precisely its mild flavor that makes it a very versatile food in the kitchen. We could prepare a chickpea, avocado and feta cheese salad, try one of these avocado desserts, or add this fruit to our breakfasts, but when thinking about avocado it is inevitable to do it in the country’s star recipe on the other side of the pond: the guacamole.
As with the potato tortilla with or without onion (Dabiz Muñoz has already explained why the tortilla should not have it, although we agree with the chef at zero on this occasion), with guacamole there are also different options and the debate in this case It is in the use or not of natural tomato.
For some Mexicans, including it is a sacrilege. For others, however, it adds a sweet touch and an extra creaminess. In this case, we are team tomato, but you can make the recipe without it and the result of this Mexican guacamole it will still be as authentic as you expect.
The first thing is chop the onion and jalapeno in brunoise fine. If we are going to add the tomato, which will make the guacamole extra creamy by adding a little more water, we scald it. This trick to peel tomatoes with ease can be done quickly, throwing it into boiling water for 20-30 seconds and passing it directly into a bowl of ice cold water to cut the cooking, vital if we want the tomato to cook. Now we peel it, cut it in half, remove the seeds and chop the meat into small cubes. You can add half if the tomato is too big, we don’t want it to eat the flavor of the avocado.
With the cilantro well washed and dried (you can do it by putting it for a minute on a kitchen towel or a clean cloth), we separate its leaves and chop them very fine. It is important, in the words of the Mexicans, not to crush the product, making clean cuts and without overcutting it so that it does not lose aroma or color.
It is the turn of the avocado, which we will have to cut and remove the bone (here we will tell you how to open and peel an avocado step by step), and we put the meat in a bowl or in a granite mortar (this mortar is authentically Mexican and we It will also serve to take it to the table once it is ready).
Cole & Mason H100379 Worcester Mortar and Pestle, Black, 18cm, For Grinding Spices and Herbs, Granite, 2 Year Warranty
Tumia 21 cm Mexican Lava Mortar and Case Set, Grey, 21 cm
It’s time to mash the avocado. We can do it with a fork if we don’t have the mortar. Do not overdo it by crushing it, we are not interested in turning it into a paste, but into a rustic cream, with pieces of different sizes. We put the rest of the ingredients that we had chopped from before, the onion, the jalapeño, the tomato and the cilantro, along with the juice of half a lime and salt to taste in the bowl with the avocado.
Now all that remains is to move, try and go rectifying salt, spicy and lime. Since we have spent a few minutes making one of the most recognizable recipes in Mexico, we can also prepare our own tortilla chips or nachos, taking care not to make them too greasy.
Now we only have to prepare a good margarita to enjoy a beautiful Mexico without leaving our house.
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