Sunday, May 2, 2010

Guacamole Three Ways

With Cinco de Mayo coming up this Wednesday, many people will be scarfing down fake and authentic Mexican food. My personal source for Mexican recipes is Rick Bayless, and in particular his cookbook, Authentic Mexican. While the recipes in there an undeniably authentic and delicious, many require you to spend all day in the kitchen, something I enjoy, but don't always have time for. When I don't have hours to spend in the kitchen, I go to Mexican Everyday, which is full of delicious recipes that can be accomplished in not too much time and are still pretty authentic, even if they do have a few shortcuts.

I opted for the luxurious guacamole, without raw tomato. It was fantastic, better than anything I've had in a restaurant, probably mostly by virtue of the fact that I made it and ate it immediately. That, and any recipe from Rick Bayless is probably going to be amazing. I see a lot more fresh guacamole in my future.

Guacamole Three Ways: Simple, Herby, and Luxurious
from Mexican Everyday by Rick Bayless

2 medium ripe avocados
1 garlic clove, peeled and finely chopped or crushed through a garlic press

To make it herby, add:
2 T. chopped cilantro
1 T. fresh lime juice

To make it luxurious, also add:
Fresh hot green chile to taste, finely chopped (such as 1 serrano or 1/2 to 1 jalapeno)
1/4 small white onion, finely chopped
1/2 medium tomato, chopped into 1/4-inch dice

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, then pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.

2. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any of the other sets of ingredients you've chosen. If your list includes white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado. (This reduces the risk of having the onion flavor overwhelm the guacamole.)

3. Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably for no more than a few hours.

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