After recently having some Mexican food in San Diego, I had
a craving to recreate one of those culinary experiences. Specifically, I wanted
to make some burritos that we picked up at Chipotle Mexican Grill. They were
fantastic! I would definitely recommend eating there if you’re a Mexican fan.
So I found myself with a problem. There was no guacamole at
the supermarket where we are staying for the summer. So I had to make it.
My favourite recipe database is at food.com. There you can search
for anything and choose based upon a recipe’s popularity. The user feedback
really helps you tweak each recipe based upon your tastebuds.
Here is a link to the guacamole recipe I tried out and the
recipe itself:
Ingredients:
6 avocados (soft, but not mushy)
2 -4 garlic cloves, minced (depends on how
much you like garlic)
1 lime, cut in half
1 medium tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno peppers (optional) or 1 diced
serrano pepper (optional)
Directions:
Directions:
1. Cut avocados in half,
remove pit, and spoon avocado into a mixing bowl.
2. Add minced garlic and
squeeze the juice from one-half of the lime into the bowl of avocado.
3. Mash the ingredients
together to desired consistency using the back of a large spoon or a potato
masher (some like the avocado chunky, some like it smoother).
4. Fold in diced tomato and
diced onion, a couple pinches of salt, and the juice from the remaining lime
half (Also add cilantro or peppers at this time).
5. Cover the bowl and refrigerate
for 30-45 minutes.
6. Uncover and taste.
7. Add salt as needed.
8. If you don't give the
resulting guacamole at least 4 stars, then you ain't making it right.
9. NOTE: The purpose of the
lime is to allow any leftover guacamole to retain its "avocado" color
as it sits in the fridge.
10. Some folks use lemon, but
it's been my experience that if you accidentally add too much lemon, it
seriously affects the guacamole's flavor; if you happen to add too much lime,
the guacamole just gets a little more tangy. If you find the leftover
guacamole has darkened, simply stir it before eating and use more fresh lime
juice next time.
The only changes I
made were to leave out the cilantro (because it is nasty), add in one big
jalapeno (bam!) and double the garlic (which just about quadrupled after a day
in the fridge).
It was really easy to
make and turned out so delicious that we never even made burritos! It ended up
being scooped up with some salsa and sour cream. You can’t miss with this one
and it is easy to tweak. If you don’t like spicy and love cilantro, go for no
jalapeno and the right amount of cilantro (don’t ever use too much cilantro –
you can’t go back). If you like chunky guacamole, don’t mash your avocados too
much and cut your ingredients into larger chunks. For you smooth fans, do the
opposite. Use it in any dish or simply by itself. You’ll love it either way.
Enjoy!
NOTE: I strongly
recommend making sure that your avocados are ripe. I tried making it a second
time and it was a complete disaster because they hadn’t ripened enough.
Absolutely no taste!
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