Despite its high fat content (all healthy), avocado is already a part of our daily life as it is a healthy food with properties and benefits for our body.
It is precisely its mild flavor that makes it a versatile food in the kitchen. We can prepare a salad with chickpeas, avocado and feta cheese, try one of these avocado desserts or add this fruit to our breakfasts, but when it comes to avocado, it is inevitable to do this in the star recipe of the country on the other side of the pond. : guacamole.
As with the potato tortilla with or without onions (Dabiz Muñoz has already explained why it shouldn’t be in the tortilla, but on this occasion we agree with the chef on point zero), there are also different options with guacamole, and in this case the debate is whether to use natural tomatoes.
For some Mexicans, that includes disrespect. But for others, it adds a sweet touch and extra creaminess. In this case we are team tomatoes, but you can make the recipe without it and the result is Mexican guacamole it will still be as original as you expect.
first thing chop onion and jalapeno inside Brunoise good. If we are going to add the tomato, which will make the guacamole extra creamy, we add a little more water and boil it. This trick can be done quickly to peel tomatoes easily, stop cooking by putting them in boiling water for 20-30 seconds and placing them directly in a bowl of ice water, it is very important if we want the tomato to be cooked. Now peel it, cut it in half, remove the seeds and cut the meat into small cubes. If the tomato is too big, you can add half, we don’t want it to eat the flavor of the avocado.
Wash and dry the coriander well (you can do this by placing it on a kitchen towel or clean cloth for a minute), Separate the leaves and chop them very finely. It is important not to crush the product, to make clean cuts and not to lose its aroma and color without cutting too much, as Mexicans say.
Next, we’ll have to de-bone the avocado (here we’ll show you how to open and peel an avocado step-by-step) and place the meat in a bowl or granite mortar (this is authentic Mexican and we’ll serve it to take to the table when it’s ready).
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Time to mash the avocado. If we don’t have a mortar, we can do it with a fork. Don’t overdo it by mashing it, we’re not concerned with making it into paste, but making it into a rustic icing with pieces of different sizes. We put the other ingredients that we chopped earlier, the onion, jalapeño, tomato and coriander, the juice of half a lime and salt to taste, into the bowl with the avocado.
Now all that’s left is to move, try and go rectifying salt, spices and lemon. Since we spend a few minutes making one of the most well-known recipes in Mexico, we can also make our own tortilla chips or chips, taking care not to make it too oily.
Now we just need to make a good margarita to enjoy a good Mexican without leaving our house.
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
