How To Make Guacamole | Mexican Style Avocado Dip Recipe
Today I am making a guacamole dip that works great with tacos, as a party dip or side. You can add what you like, take out what you don't and make the guacamole dip of your dreams.
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INGREDIENTS
4 small avocados
juice of a medium lime
1 jalapeno (fresh or roasted)
half of a small onion (fresh or roasted)
3 cloves of garlic (roasted)
1 Roma tomato
2 to 3 Tbsp fresh cilantro
1 scallion stalk
salt and pepper to taste
CHICKEN FLAUTAS
MEXICAN STYLE CHICKEN SALAD
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BEST EVER GUACAMOLE | easy, fresh, homemade guacamole recipe
This is the best guacamole recipe as it’s is simple to make and uses fresh, high quality ingredients. Authentic Mexican guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic and salt.
After I show you how to make guacamole, I’ll share a little kitchen hack on how to store both avocados and guacamole to prevent them from going brown. It’s so easy you’ll wonder why you haven’t done it sooner!
And don’t forget that I have tons of healthy, gluten-free, Mexican-inspired recipes on my website, which are perfect for Cinco de Mayo, Taco Tuesday or any day of the week. Enjoy!
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Easy Guacamole Recipe
This EASY GUACAMOLE RECIPE will take you less than 5 minutes to make. It is super simple, healthy, and so delicious. I promise you that anyone can make this!
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How to Make Fresh Homemade Guacamole - Easy Guacamole Recipe
This is our favorite homemade guacamole recipe! See how to make the very best guacamole at home. Our recipe is simple, fresh, and no matter what else we serve with it, it’s always the first to go. Don't miss our video showing how to make tortilla chips (we linked to it below).
???? Printable Guacamole Recipe:
Guacamole Ingredients (the full recipe is on Inspired Taste)
• 3 ripe medium avocados
• 1/4 cup finely chopped onion
• 1 ½ tablespoons fresh lime juice
• 1/4 cup cilantro leaves and tender stems, chopped
• 1 large plum or Roma tomato, chopped, optional
• 1/2 teaspoon salt, or more to taste
• 1/4 to 1/2 teaspoon ground cumin, optional
• 1 to 2 teaspoons finely chopped jalapeño pepper, with seeds and membrane removed, optional
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This Mexican guacamole is excellent when served next to a big bowl of tortilla chips and salsa or with your favorite fajitas or tacos.
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CHAPTERS
00:00 - 00:16 Video Intro
00:16 - 00:39 Deflame the Onions
00:39 - 01:22 Prep the Avocados
01:22 - 02:26 Add Remaining Ingredients
02:26 - 02:49 Season and Serve!
#guacamole #guacamolerecipe #recipe #diprecipe #avocado #avocadorecipe #avocadodip
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Rick Bayless Guacamole Class
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More than any recipe in the Mexican canon of classics, guacamole evolves and transforms into what the cook likes or what is right for the occasion. In Mexico, guacamole tends toward simple because it’s most often destined to be a condiment for tacos and the like.
In the U.S., guacamole explodes with complexity, often chock-full of vegetables, since here we almost always scoop it up with chip after chip. While many contemporary creations have been written (I confess to have written many of them myself), there is a traditional foundation from which all of them spring: Coarsely mash thoroughly ripe avocados, seasoning with salt and just enough lime to brighten (but not overwhelm) the avocado richness.
Add emblematic Mexican vegetables to suit your own taste: white onion for fresh crunch, ripe tomato for sweetness, fresh green chile for that spicy zing, and cilantro for herby aroma. It’s that simple, though this approach requires the one in charge of preparation to understand the role of each ingredient they’re adding and to taste regularly until the perfect balance is achieved. So making your perfect guacamole requires a fair amount of experience, of trial-and-error. But I can think of quite a few less rewarding endeavors.
Guacamole - Aarón Sánchez's Recipes
Aarón Sánchez makes an amazing guacamole with chapulines.
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Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef/owner of Mexican restaurant Johnny Sánchez, with locations in New Orleans and Baltimore, and a judge on Fox’s hit culinary competition series MASTERCHEF.
He co-starred on Food Network’s “Chopped” and “Chopped Junior,” and is the author of two cookbooks. An active philanthropist, Sánchez launched the Aarón Sánchez Scholarship Fund, an initiative empowering aspiring chefs from the Latin community to follow their dreams and attend culinary school.
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