Authentic Guacamole

Authentic Guacamole

When it comes to making authentic Guacamole, it doesn’t get more authentic than using a molcajete! So the next time you are in Mexico, specifically Puerto Vallarta, you should pick one up!

Tell me honestly, have you ever noticed that the Guacamole tastes so much better when you are on vacation? Chances are (a) it’s the Tequila or (b) it was made in a molcajete. (TBH, it’s likely a combination of a and b!)

Have I convinced you that you need a Molcajete?

If you want your Malcajete now, Amazon has several different ones from which to choose. Just make sure it is truly authentic and made from lava rock. Once you have it, you will have to season it before you use it. Don’t worry; it’s not hard! Go to, https://www.rsvp-intl.com/season-authentic-molcajete/, and they will teach you how to do it. You’ll be making the best authentic Guacamole in no time!

The secret is in the sauce!

Seriously, the secret is in the green sauce, and I’ll teach you how to make it! Chances are, you don’t have a molcajete, a mortar and pestle could do in a pinch.

Go ahead and chop all your ingredients except for the avocados. Those you’ll cut at the very last minute, so they don’t brown.

Got it all ready? Good. Grab your molcajete and toss in the garlic, jalapeno, half the onion and cilantro, and a pinch of salt. Now you’re going to work that into a lovely green paste! Boom!  That right there, amigos is the secret sauce! You see, by grinding that all up, you release the essential oils, which takes your Guacamole to the next level!

The ingredients you’ll need:

  • 2 large ripe avocados (or 4 small)
  • 1-2 Roma tomatoes, diced (about ½ cup)
  • ¼ cup red onion, minced
  • ¼ cup cilantro, chopped
  • 1 jalapeno, finely chopped
  • 2 cloves garlic, minced
  • 1 lime, freshly squeezed
  • Salt and pepper to taste
Authentic Guacamole Ingredients

To your molcajete, add garlic, half of the onion, cilantro, jalapeno, and salt. Using the molcajete, muddle these ingredients into a fine paste.

Cut your avocados in half and remove the pit. Scoop the avocado from the peel and put it in the molcajete.  Roughly mash the avocado with the mortar. (It should remain a bit chunky)

Mix in the remaining red onion, cilantro, and jalapeno. Add diced tomatoes and lime juice of half a lime—salt and pepper to taste.

Finish by sprinkling the lime juice from the last half of the lime on the top to prevent browning.

My mouth is watering just thinking about it!

I can barely sit here typing because just telling you about this Guacamole is making my mouth water! Whether you are serving with tortilla chips or adding to a taco, you will quickly fall in love with this recipe. Don’t let the molcajete intimidate you! It’s easy to use and an essential part of this recipe!

Are you craving a trip to Mexico now? Why not have a Mexican Staycation? I will have a few ideas in my Mexican Staycation post that is coming soon.

Don’t forget to come back and let me know how your Guacamole turned out. I love hearing from you.

Authentic Guacamole

Recipe by Lesa NelsonCourse: AppetizersCuisine: Mexican
Servings

4

servings
Prep time

10

minutes

Authentic guacamole is simple, easy and full of flavour. Enjoy it with tacos, nachos, burritos, or even by the spoonful!

Ingredients

  • 2 large ripe avocados (or 4 small)

  • 2 Roma tomatoes, diced (about ½ cup)

  • ¼ cup red onion, minced

  • ¼ cup cilantro, chopped

  • 2 cloves garlic, minced

  • 1 jalapeno, finely chopped

  • 1 lime, freshly squeezed

  • Salt and pepper to taste

Directions

  • To your molcajete, add garlic, jalapeno, half of the onion, cilantro, , and salt. Using the molcajete, muddle these ingredients into a fine paste.
  • Cut your avocados in half and remove the pit. Scoop the avocado from the peel and put it in the molcajete. Roughly mash the avocado with the mortar. (It should remain a bit chunky)
  • Mix in the remaining red onion, cilantro, and jalapeno. Add diced tomatoes and lime juice of half a lime—salt and pepper to taste.
  • Finish by sprinkling the lime juice from the last half of the lime on the top to prevent browning.

 

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