Guacamole the Mexican Way

  • Time: 30 minutes
  • Serves: 4
  • Level: medium

‘… then have a go at this recipe. It’s so simple, but tastes so good. I strongly recommend a trip to the store to buy some avocados, grab a bag of chips and munch away in front of the TV. Even better, invite your pals over for a few beers and a bit of banter – along with guac by WDC.’

Leo Williamson
'Wow, spicy guac in Dad's volcanic rock molcajete thing! If you're like me and addicted to guac...'

What you need

Makes 500ml

¼ cup chopped white onion or spring onion

3 green chillies chopped – more or less to taste

2-3 tbs chopped cilantro (coriander)

3 large ripe HASS avacados (675g)

2/3 cup chopped tomato – 165ml (drain and retain juice)

Salt to taste

Lime juice



Dad's Recipe Tales

So, How to Make Guacamole…

There’s a guacamole garlic, lime and oxidisation conundrum. In the past I always included garlic in my guacamole. But now I don’t – it can overpower the delicate taste of avocado.

I do use lime – it helps cut the cloying richness of the avocado. Yet, lime is another contentious ingredient. Diana Kennedy, author of many treatises on authentic Mexican cooking, says lime spoils the balance of flavours in a guacamole. However, I cannot find any recipes – other than Diana Kennedy’s – that do not include lime.

Chemically speaking, I have always been an advocate of using lime in guacamole. This is founded in the belief that the acidity of lime juice will neutralise the reactive process of guacamole oxidisation. With the same objective, my mother recommended placing an avocado stone on top of the guacamole to biologically stall the reaction. In fact, neither method appears to retard the eventual transformation of bright green avocado into an unappetising grey mush.

For this reason it is best to make guacamole just before your guests arrive. In our house, it never lasts long enough to change colour anyway!

Is a molcajete really necessary for making guacamole?

No, the molcajete is optional. Purists say it makes the guacamole taste better. That may be true, but we just like the fun of using a molcajete to make our guac.

 

 

Get a molcajete like dad’s here.

How Dad Cooked It

Apart from the avocado, chop everything finely and separately. NB: half of the chopped ingredients can be pounded in a pestle and mortar or blitzed in a food processor – but the other half should be hand chopped. Mash the avocado using a fork – it should be lumpy. Add the pounded or blended ingredients to the mashed avocado. Then add the remaining ingredients in stages and in small amounts, stirring and tasting along the way. In the end the perfect quantities should be decided by taste. Season.

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