Mike's Fiesta Guacamole

Name: Mike's Fiesta Guacamole
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 Ripe Avacados; 1 small Head Garlic [finely minced]; 1/4 cup Cilantro [rough chopped]; 1 cup White Onions [finely minced]; 1/4 cup Purple Onions [finely minced]; 1/4 cup Tomatoes [finely minced - seeds removed]; 1/4 cup Jalapeños [finely minced-wear gloves to chop]; 2 small Limes [one for garnish]; 1/2 tsp Granulated Salt; 1/2 tsp Ground Cumin; 1/2 tsp Cayenne Pepper; 1/4 tsp Black Pepper; 1 head Fresh Cabbage [for garnish - optional]; 1 bag Tortilla Chips

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is a fantastic, flavorful guacamole dip that goes great with most every Mexican dish! Try it on tortilla chips, chimichangas, tacos, burritos, sopes, enchiladas, tamales or taquitos!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is a fantastic, flavorful guacamole dip that goes great with most every Mexican dish! Try it on tortilla chips, chimichangas, tacos, burritos, sopes, enchiladas, tamales or taquitos!

Saved

Ingredients

20 mins

2 servings

● For The Guacamole Dip And Sides
3Ripe Avacados
1small Head Garlic [finely minced]
1/4 cupCilantro [rough chopped]
1 cupWhite Onions [finely minced]
1/4 cupPurple Onions [finely minced]
1/4 cupTomatoes [finely minced - seeds removed]
1/4 cupJalapeños [finely minced-wear gloves to chop]
2small Limes [one for garnish]
1/2 tspGranulated Salt
1/2 tspGround Cumin
1/2 tspCayenne Pepper
1/4 tspBlack Pepper
1 headFresh Cabbage [for garnish - optional]
1 bagTortilla Chips

Saved

Steps

20 mins

1

● Authors Note: Do not make this avacado dip too early as it will most likely brown and your garnishes will wilt.
● Try to make this dip as close to serving time as you can but with enough time to have it chill.
● Also, you may be tempted to purchase the largest avacados you can find but know that the largest Florida avacados have the most fluid and that will ruin your dip.
2

Wash and chop all vegetables and place in the fridge until ready for service.
3

● You'll want to choose your avacados carefully in order to make the best guacamole you possibly can. Here is a picture of three different stages of avacado ripening.
● You'll also want to choose the avacado on the far right for best results.
https://cookpad.wasmer.app/us/recipes/364949-picking-the-perfect-avocado

Picking The Perfect Avocado
4

Discard any brown portions of your avacado if there be any.
5

Scoop out all avacado from shells and place in a bowl.
6

Add all seasonings and the juice from one lime to the bowl as well.
7

Use a potato masher and mash avacados and seasonings together. Do not over mash. You'll want some chunks in your dip.
8

Fold all vegetables gently into your mashed avacado just until mixed.
9

● If you want to make this dip go even further than two servings, shred cabbage and place at the bottom of you serving bowls and place avacado dip on top of it. It's an old restaurant trick.
● If not, just place avacado dip into two serving bowls. Or you can place it into one serving bowl if you're sharing the appetizer.
10

Sprinkle additional lime juice in the top of your guacamole to keep it from browning and garnish with lime wedges and fresh Cilantro.
11

Cover and chill until ready to serve.

Linked Recipes

Picking The Perfect Avocado

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on February 21, 2014 20:01

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!