Guacamole

Name: Guacamole
Total time: 300 s
Cuisine: American
Ingredients: 2 large Hass avocados (about 9 oz/250 grams each); 1 medium tomato (less than 3.5 oz/100 grams), not too ripe; 1 medium scallion (less than 3.5 oz/100 grams); Leaves from 1 sprig of cilantro (10-15 leaves), finely chopped; Juice of 1 lime; 7 tablespoons extra virgin olive oil (about 3.4 fl oz/100 ml); Salt and chili to taste (traditionally jalapeño); 1-2 garlic cloves

Xabier Lasa @xabilaser

Guacamole is a true staple of Mexican cuisine, and while there are many ways to make it, the best always depends on the quality of the avocado. In my case, I use avocados from Michoacán, the top exporter in the Americas. This recipe is adapted to make the most of the best Mexican avocados and our freshest produce.

Xabier Lasa @xabilaser

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Ingredients

5 minutes

2large Hass avocados (about 9 oz/250 grams each)
1medium tomato (less than 3.5 oz/100 grams), not too ripe
1medium scallion (less than 3.5 oz/100 grams)
Leavesfrom 1 sprig of cilantro (10-15 leaves), finely chopped
Juice of 1 lime
7 tablespoonsextra virgin olive oil (about 3.4 fl oz/100 ml)
Salt and chili to taste (traditionally jalapeño)
For 'Los Tigres del Norte'
1-2garlic cloves

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Steps

5 minutes

1

Finely chop or mince the scallion.
2

Blanch the tomato, remove the skin and seeds, and dice it very small.
3

[If you want to add garlic: make an aioli with the garlic, oil, salt, and cilantro, then mix it with the avocado.]
4

Peel the avocados and remove the pits. Mash the flesh well until you have a thick paste, then mix in the oil, salt, cilantro, and lime juice.
5

Combine everything in a bowl and adjust the salt to taste.
6

Serve with tortilla chips or your favorite accompaniment.
7

Guacamole as a purée: Simply mix all the ingredients (peeled and pitted). I recommend using the chopper attachment of a hand blender on medium-low speed to avoid emulsifying the oil, resulting in a cold avocado purée.
8

Guacamole as a sauce: Some people prefer guacamole as a sauce rather than a purée. For this, the best option is to emulsify the oil with the cilantro, salt, and a splash of water (and garlic if you want extra flavor). Once emulsified (or nearly so), add the rest of the ingredients to the blender and blend at higher speed.