Memorial Day Guacamole Throwdown
Last Memorial Day I taught my brother-in-law to make guacamole, and now he thinks he can out guac me.
My recipe is pretty basic--avocado, lime juice, red onion, chopped tomatoes, and salt. Anyone have secrets they're willing to share?
sounds good, how about substituting chopped shallot for the red onion adding some fresh chopped cilantro, 1 clove smashed garlic and a t. ground cumin and some homemade tortilla chips.
Reserve some avocado while making the bulk of the guac, make sure the reserved portion is in distinct chunks (you decide what size or mix of sizes) then add the reserved avocado to the rest - that way you'll have a mixture of creamy-smooth guacamole with chunks of unmixed avocado as well.
You could use a few reserved chunks to sprinkle on top of the bowl, rather like I see two or three chick peas scattered on top of my hummus in some restaurants.
Many people like chopped cilantro, either mixed in or sprinkled on top as a garnish.
Oh, yeah ... if you can get your tortilla chips ABSOLUTELY FRESH, it's a big plus.
Avocado plus a little lime and salt for the essential base. Then enhancements in moderation, thusly:
I don't do anything that would sully the lovely greeness of guacamole. That means no tomato, and no red-colored salsa. A little green salsa and/or green salsa picante are nice to give a little kick. I keep a bottle of green hotsauce in the fridge exclusively dedicated to avocados.
Also I wouldn't dream of adding anything that detracts from the silken sensuous texture -- I'm talking about chunks of onion or tomato, or cilantro leaves. A few very fine shreds of onion, though, help kick in a whiff of flavor.
I think garlic is too, well, garlicky and has no place in any avocado venues.
I come from a family of fat and sassy Mexicans, so I'm not sure I should tell you my brother's secret weapon for the most untraditional and most beloved guacamole...but it's too good not to share.
He adds mayonnaise. No, seriously. His recipe is simply avacado, mayonnaise, and salt (usually of the garlic variety). Stop laughing. He's considered my family's premier guacamole maker.
Oh, and he serves it with saltines--which are amazing with guacamole.
I guess just a personal preference thing, but I've had guac with mayo a number of times, and every time I've found it nearly inedible.
To the OP, your ingredients are perfect. Just add cilantro and finely chopped jalapenos or serranos. Avocados are so darn good, they don't need much to make great guac. Simple is good...
If texture is an issue, use a microplane for the onions, jalapenos and - if using - garlic. Then you still get the creaminess of the guac.
But cilantro... it's a must. Unless you are one of the unfortunate few who have that unfortunate visceral cilantro aversion.
My BF puts cream cheese in his, and I just hate it. For me, it destroys the allure of the smoothness of the avocado by one-upping its miraculous vegetable creaminess. I also need dips to have some texture or I start getting grossed out around the third bite. Personal quirk, I guess.
Until I was in my 20's, I always thought guacamole was made w/ mayo - because that's how my mom made it. It's pretty damn good. Especially when we ate it with her ham and cheese quesadillas made w/ corn tortillas. MMMMMmm...now I'm hungry.
My secret ingredient...instead of lime juice, I use fresh lemon juice - because sometimes the lime can be too overpowering. The lemon gives it a nice fresh kick.