Anybody Know How to Make Great Guacamole?

This post brought to you by Avocados from Mexico. All opinions are 100% mine.

So here's the thing....remember when I told you about the guacamole at Sobrito's Tacos in Valladolid -- the ONLY great taco place we could find in that little town in Mexico?  It was this wonderful thin guacamole with a TON of super super spicy and I have never had anything like it before.

I usually hate guacamole.  I know it is like the classic party food, but the taste is off putting and the texture is too creamy and it doesn't have a very strong flavor to me.  (...although I just said the taste is off putting, so maybe that IS the flavor and I just don't like it?!?)  Anywho, I loved the guacamole we had in Mexico, so I wanted to try to recreate it.  I used one avocado, lemon juice to keep it from browning, a little kosher salt and then started adding cayenne pepper to it to give it kick.  It was still too thick, so I added cream and milk, and then water to try to get it to the light consistency of the guac at Sobritos.  The verdict?   BLECH.  I did NOT like it.  Someone help please!

This is my actually turned out to be a good consistency for spreading, but not what I was going for.  The heat was great, but the flavor was the same old flavor I remember other guacamole's having.   I used Florida Avocados...anybody know if that makes a difference?  Were the guys at Sobrito's using a Mexican variety I am not able to find here?  (There is Avocados from Mexico on Facebook so perhaps they would know?!?)   We tried to get the recipe out of the guys at the taco joint, but you know how it goes when neither party speaks nary a word of each other's

....back to the drawing board I guess...I was all excited because I thought I was going to have a great new (stolen from Sobrito's) recipe to share with  this whole Avocados from Mexico Guac Off Recipe Contest on facebook...but what the was good -- just not my cup of tea, so I'll probably enter anyway -- maybe is it THEIR cup of tea and I'll get lots o money!  Right?  :)

Maybe you have a killer guacamole recipe ??  You can win a bunch of prizes and money for your recipe too...

1. (3) Grand Prizes- iPad 2 and autographed cookbook signed by Celebrity Chef Roberto SantibaƱez
2. (7) Runners Up- A $200 grocery gift card and autographed cookbook signed by Celebrity Chef Roberto SantibaƱez
3. (10) separate winners just for entering will receive a $100 gift card
Just enter your recipe on facebook to win (and then share your secrets with ME PLEASE!)  Just click below to enter your recipe on facebook!

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Kara Campuzano said…
Okay. I make a very chunky guacamole. I learned it from the women in my husband's family (remember, my husband is Mexican, born there too)! I mash the avocados (leave slightly lumpy) add some salt, and some freshly squeezed lime juice. Stir. That's it! If you like onions you can add some yellow onions into that! Oh, I also leave the pits in the guacamole, because "they" (the women in his family" say it keeps it from perishing. It also adds a fun look to it as well.
I love guacamoli! I have never seen it as creamy as yours appears to be. I make mine pretty chunky. I mash the avocado with a fork, add some sea salt, finely chopped onion and a small can of drained, green chili peppers. I use the mild usually, but I use to use the hot chiles. I couldn't tell you how much of anything, its just a matter of taste. I don't usually bother with the lemon juice, because guac doesn't last long around here. But if there happens to be any leftover, I just put plastic wrap on it and kind of mash out any air pockets. Its just as good the next day.
tracie said…
Kara is absolutely RIGHT!! i'm a purist when it comes to guacamole.. avocado, lime & salt.. that's it!! and not mashing it to a pulp is the key to having that great texture. :)
I cheat and use a mix but it's SOOOO good I can't help it.

Here's my exact recipe, give or take a squirt or two.

Concord Foods Spicy Guac Mix
two avocados
one lime squeezed
half a chopped red onion
1 tomato chopped
small handful of fresh chopped cilantro

We eat it with multigrain chips and it is so good! Spicy and flavorful and YUM.

I like it big and chunky, too, so I just scoop it out with a spoon and mash it up a little with a fork (or cut it with a knife if it's not quite ripe enough for a fork.

Yummmm.... Now I'm craving guac.
Amy Renea said…
HOLY COW girls! We've got experts among us :) Beth - totally checking out that mix...and will try out all of these recipes...THANKS all!
Maloma said…
I also like the more chunky guaco, so I scoop out and mash 1 avocado, add about 3/4 Tbsp lime juice, some salt (to taste), and about 1/2 C of chunky salsa (that gives the cilantro, onions, peppers, & tomoatoes without the work). Mix and serve.

LOVE IT--easy & yummy!

M <><
Michelle said…
This is my recipe

-2 or 3 Avocados (cut in big chunks)
-1/4 cup or so of finely chopped white onion
-1 or 2 garlic cloves, minced fine
-1 or 2 jalapenos, chopped fine(the seeds add the heat so add or omit to your taste)
-Juice from 1-2 limes
-chopped cilantro
-chopped tomato
-salt to taste

Guacamole should be chunky not smooth. When covering it and putting in fridge you should put cling wrap on it touching the dip not the bowl. This will reduce the browning a bit that is caused by the air. Enjoy!!