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Guacamole: My Superpower

For all of you serious addicts who are missing me, or rather missing my guacamole (Nick, Lizzie, Annie, you know who you are), this post is for you. I have been told that making guacamole is my superpower. I have also been told that it is the stuff of voodoo priestesses. An Argentinian man once declared that I was ready to marry after one bite: true story. So not to toot my own horn, but the guacamole is pretty good. It has turned disbelievers into believers, solved wars, and changed people’s religion. guacamole 2   The recipe below is a powerful thing, so use its power for good and not for evil. So I learned to do this the hard way, practically on my hands and knees at a restaurant in Atlanta. The training to ‘get on the floor’ and start serving was over a week-long (yes the managers did smoke crack). With that said no matter how many times I offer to make extravagant meals for people, the answer is always the same, “That sounds amazing, but what I would really like is some of your guacamole.” guacamole 4   The video above gives you the basics, but there are a couple of key differences that make my guacamole stand out, so to say:

1. There is no lime in my guacamole. Sometimes people request that I put it in, but the people who know better always beat them to death before this can become a reality.

2. The paste: the paste is made using a mocajete, and combines onion, cilantro, jalapenos, and salt. These days I do everything to taste, but the measurements are below for everyone else. You have to grind until the onion is translucent.

3. Salt – I’ve never had anyone-else’s guacamole, but 9 times out of 10 if it doesn’t taste like mine I would guess that it’s under-salted. Don’t be afraid to put some seasoning in to bring out the flavor.

4. If you don’t have a mocajete (lava bowl) improve. Instead of a mocajete, I use a large bowl and a glass with smooth a smooth bottom

guacamole 10

So in the picture above there a couple of ingredients that I don’t use: garlic, sour cream, hot sauce and lime, and also they left out the tomatoes. Honestly they’re doing it wrong, but I like the picture so just imagine that the tomatoes & jalapenos.

Chile Paste Ingredients:

* 1 tablespoon finely chopped white onion

* 1 firmly packed tablespoon chopped fresh cilantro

* 2 teaspoons finely chopped jalapeño, or more to taste

* 1 teaspoon salt, or as needed

Additional Ingredients

* 3 medium ripe but firm Hass avocados (about 8 ounces each)

* 3 tablespoons diced tomato

* 2 firmly packed tablespoons chopped fresh cilantro

* 1 tablespoon finely chopped white onion

* Salt if necessary

* Tortilla chips and/or fresh corn tortillas

Soooo, to make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl. Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

guacamole 3


2 thoughts on “Guacamole: My Superpower

  1. Pingback: Moda Picnic: A day of Heroic Fun | thefoodpornographersguide

  2. Pingback: Moda Picnic: A day of Heroic Fun | WeDreamOfBetterThings

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