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.
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.
You can also serve it in the molcajete as well. I’ve made three different types of guacamole and homemade tortilla chips for you.
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!
Print Recipe
Best Basic Guacamole
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!
Print Recipe
Shrimp & Pomegranate Guacamole
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!
Print Recipe
Summer Guacamole
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!
Print Recipe
Homemade Crunchy Tortilla Chips
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!
YUM! Guac is one of my faves, and yours looks delish.