guacamole

As you all know by now, I’m a Texas girl and I’ve been eating guacamole since I can remember.  My mother grew up in El Paso, Texas and every time we went to visit her family we would drive across the Mexican border to Juarez to have a very authentic Mexican meal.

Guacamole was usually part of that, as well as salsa and chips, enchiladas, and tacos. My family loved Mexican food and my Mother knew what it was supposed to taste like before the whole TexMex craze even began.

Guacamole is in my DNA.
 
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Although you can buy it everywhere, guac tastes so much better if you make it yourself. I like to use an authentic mortar and pestle, AKA a molcajete and tejolete, to make my guac. A molcajete is made out of volcanic rock and it’s used to grind the onions, cilantro, salt, and lime to make a paste before you mix in the avocado.
 
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You can also serve it in the molcajete as well. I’ve made three different types of guacamole and homemade tortilla chips for you.
 
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The first is your classic guacamole and the other two have fun seasonal add ins. Learn to make your own chips and guac and you’ll be pretty popular. 😏
 
Ole!
 
 
 
Best Basic Guacamole
Best Basic Guacamole
Print Recipe Best Basic Guacamole
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

  • 1/2 cup white onion, roughly chopped
  • 1/2 each jalapeño, roughly chopped, seeds removed ( If you like it more spicy, leave in the seeds)
  • 1/2 cup cilantro, cleaned, picked, and finely chopped
  • 2 avocados
  • 2 tablespoons lime juice
  • 2 salt

Instructions

  • Combine white onion, jalapeño, cilantro, lime and salt in the molcajete. If you don't have a molcajete, use a mortar and pestle or just mash in a bowl.
  • Pound for 5 minutes or until it becomes a thick paste.
  • Split the avocado in half, discard the pit, and scoop out the flesh.
  • In a separate bowl add the avocado, mash and keep chunky.
  • Combine the paste and avocado, mix well, taste for seasoning, and enjoy!
 
 
Shrimp & Pomegranate Guacamole
Shrimp & Pomegranate Guacamole
Print Recipe Shrimp & Pomegranate Guacamole
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 1/2 cup white onion, roughly chopped
  • 1/2 each jalapeño, roughly chopped, if you like more spicy, add the seeds
  • 1/2 cup cilantro, cleaned, picked, and finely chopped
  • 1 whole pomegranate, seeded
  • 5 whole large shrimp, cooked, peeled, and chopped
  • 2 avocados
  • 2 tablespoons lime juice
  • Salt, to taste

Instructions

  • Combine white onion, jalapeño, cilantro, lime and salt in the molcajete. If you don't have a molcajete, use a mortar and pestle.
  • Mash for 5 minutes or until it becomes a thick paste.
  • Split the avocado in half, discard the pit, and scoop out the flesh.
  • In a separate bowl add the avocado, mash and keep chunky.
  • Combine the paste, shrimp, pomegranate seeds, and avocado, mix well, taste for seasoning, and enjoy!
 
 
Summer Guacamole
Summer Guacamole
Print Recipe Summer Guacamole
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 pint cherry tomatoes
  • 1 cup red onion, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 whole corn on the cob , cooked or you can use frozen corn when corn is not in season
  • 1/2 each jalapeño, roughly chopped, no seeds (if spicy use seeds)
  • 1/2 cup cilantro, cleaned, picked, and finely chopped
  • 2 ripe avocados
  • 2 tablespoons lime juice
  • 1 tablespoon fresh thyme, roughly chopped
  • 1 tablespoon fresh rosemary, roughly chopped
  • 2 teaspoon salt

Instructions

  • Preheat oven to 350 F
  • In a large bowl mix red onion, cherry tomatoes, jalapeno, thyme, rosemary, and EVOO
  • Line a sheet tray with parchment paper
  • Mix vegetables, season, and place on sheet tray
  • Roast for 20-25 minutes.
  • Place roasted vegetables in Molcajete and start mashing for 4 minutes.
  • Add cilantro, lime and salt and mash together for another minute or until it becomes a thick paste.
  • Split the avocado in half, discard the pit, and scoop out the flesh.
  • In a separate bowl add the avocado, mash and keep chunky.
  • Combine the paste and avocado, mix well, taste for seasoning, and enjoy!
 
 
Homemade Crunchy Tortilla Chips
Homemade Crunchy Tortilla Chips
Print Recipe Homemade Crunchy Tortilla Chips
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people

Ingredients

  • 2 cups vegetable oil
  • 8 tortillas cut into triangles
  • 2 salt, to taste

Instructions

  • In a medium pot, heat oil up to 350F
  • Fry 6 - 8 tortilla triangles at a time
  • Drain on paper towel, and salt
  • Enjoy!