How to Make Guacamole
March 20, 2012
•Le Cordon Bleu
•Dallas
• 0 Comments
How to Make Guacamole
What adjectives come to your mind when you think guacamole? How about creamy, savory, spicy, and sweet? Sounds great, but what about delicious and healthy? Yes, guacamole is all of those and many more. It’s also quite trendy right now. You’ll probably find it on the syllabus at some culinary arts colleges.
Originally a dish served in Mexico, guacamole’s popularity has spread throughout the U.S. and much of the world. It’s a staple on most Mexican restaurants menus, and even many American casual restaurants. It’s a popular and versatile dish that can be served as an appetizer with tortilla chips or as part of entrée. We recommend adding a little to a bacon cheeseburger. The creamy spiciness is wonderful compliment to the savory and salty bacon.
You’ll find plenty of excellent dishes to pair it with as a student in a cooking school in Texas. Guacamole is an integral part of Tex Mex cooking.
Picking for Ripeness
The hardest thing about making your guacamole is finding quality avocadoes. With several growing seasons in Mexico and the U.S., however, your local grocer will often have good selection of them. It is important to get ripe avocadoes for guacamole. If they are too hard, you won’t be able to mash them well enough. Ripe avocadoes are a deep dark green that give when squeezed – not too much, though. Those are over ripe.
Simple Guacamole
Try this simple and easy recipe for your next party or book club meeting. The results will be better than anything you can find at the store. Authenticity calls for the use of a molcajete (a traditional, stone mortar and pestle), but a fork will work just as well.
Ingredients:
- 4 freshavocados peeled and seeded
- 2 ripe medium Roma tomatoes, seeded and diced
- ½ cup minced red onion
- 1 jalapeño pepper, seeded and diced
- ½ cup fresh, chopped cilantro
- 2 tablespoons of fresh lime juice
- ½ teaspoon ground cumin
- 2 cloves of garlic, minced
- ¼ teaspoon ground black pepper
- Salt to taste
Preparation:
- Cut avocados into large chunks in a large bowl and roughly mash
- Add the other ingredients and mix well
- Optional: Add a couple of teaspoons of your favorite hot sauce. Habanero sauce is a good match
Guacamole is an endlessly versatile dish. You can add practically anything to it. Try adding corn, fire-roasted green chilies, mango, pine nuts, or black olives.
This article is presented by Le Cordon Bleu College of Culinary Arts in Dallas. Le Cordon Bleu College of Culinary Arts Dallas offers culinary arts and pâtisserie and baking training programs in Dallas, Texas. To learn more about the class offerings, please visit Chefs.edu/Dallas for more information.
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