Without a doubt guacamole has to be one of my favourite dishes to bring out when you have people over, or when you’re having a taco night (or any Mexican for that matter J) its deliciously creamy and full of flavor and you can make it as simple or as complex as you like.
There are thousands and thousands of recipes on the World Wide Web for guacamole, some nice and simple then there are those that are a little more complicated and others that are just plain weird (cranberry guacamole anyone? which one will mine fit into? I’ve got my money on weird just to be different) Obviously at the end of the day there is one master key, perfectly ripe avocados. If you get this wrong well there’s no saving you 😛 Get your avocados right and you’re already half way to the perfect guac (yes I’m sick of typing the whole word so I’m cheating)
There are several key ingredients for guac including chopped tomato’s, purple onion, coriander and lime juice. Use these with your avocado and then start experimenting. Guac can be served with hundreds of different sides; my absolutely favourite is fried flour tortillas sprinkled with a small amount of pink salt flaks… YUM! Check out the recipe below and let me know what you put in your guac and let me know if you decide to give mine a try J another handy little hint is to make your guac ahead of time (no longer than an hour) and let it sit in the fridge in an airtight container and let the flavors really get to know one another and form a strong bond J
My Perfect Guacamole
What you are going to need:
a mortar and pestle (or clean hands)
1 tomato deseeded and diced
¼ of a purple onion, finely diced
½ teaspoon of salt
¼ teaspoon Mexican chili powder (or to taste)
¼ teaspoon ground cumin
small bunch of coriander, chopped
3 x ripe avocados
juice of one lime
4 flour tortilla cut into twelfths (lots of CC sized triangles)
In your mortar and pestle add the chopped tomato’s, purple onions, salt, chili powder, cumin, coriander. Deseed and remove the skin from your avocados and add them to the pestle and start pounding away. You don’t want to turn it into a puree you still want some chunky texture in there J If you don’t have a mortar and pestle big enough divide the ingredients and do it in batches or add everything to a large bowl and use your clean hands to squish everything together (lots of fun)
Put the mixture into an airtight container and let it hang out in the fridge for an hour or so.
Bring a deep fryer to temp (180’c) and add your tortilla triangles.
Fry in batches until golden. Remove and set on paper towel and add a sprinkle of slat. Serve them warm or cold (both just as good)
Want something a little more substancial than the tortilla chips? Why not try this amazing mexican steak?