Best 3 Guacamole En Molcajete Recipes
In the vibrant culinary landscape of Mexico, guacamole reigns supreme as a beloved dish that embodies freshness, flavor, and tradition. This velvety avocado-based dip traces its roots back to the ancient Aztecs, who cherished it as a staple condiment for their daily meals. Guacamole's journey through time has seen it evolve into a versatile culinary chameleon, seamlessly adapting to diverse palates and preferences. Today, it graces tables worldwide, gracing everything from tacos and burritos to salads and crackers. Join us on a culinary adventure as we delve into the tantalizing world of guacamole, uncovering the secrets behind its irresistible charm and exploring a treasure trove of delectable recipes that showcase its versatility. Whether you prefer a classic rendition or crave a unique twist, our collection of guacamole recipes will guide you in creating this iconic dish that captures the essence of Mexican culinary heritage.
Here are our top 3 tried and tested recipes!
GUACAMOLE EN MOLCAJETE
Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.
Provided by Angela Moore
Categories Other Side Dishes
Time 20m
Number Of Ingredients 6
Steps:
- 1. Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
- 2. With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within. Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
- 3. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
- 4. Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.*** Add jalapenos and salt to taste. Serve with corn tortillas and chips.
- 5. * Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor. ** The tomatoes must be perfectly ripened. *** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.
GUACAMOLE DE MOLCAJETE
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
- Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).
GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO
Make and share this Guacamole En Molcajete from Rosa Mexicano recipe from Food.com.
Provided by SLB44
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
- With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
- Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
- Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
- Add jalapenos and salt to taste.
- Serve with corn tortillas and chips.
Nutrition Facts : Calories 76.6, Fat 6.7, SaturatedFat 0.9, Sodium 4, Carbohydrate 4.8, Fiber 3.1, Sugar 0.6, Protein 1
Tips:
- Use ripe avocados: The riper the avocados, the creamier and more flavorful your guacamole will be.
- Choose the right molcajete: A molcajete is a traditional Mexican mortar and pestle made from volcanic rock. It's the best tool for making guacamole because it helps to release the natural oils from the avocados.
- Toast the chiles: Toasting the chiles will help to bring out their flavor and make them less spicy.
- Use fresh ingredients: The fresher the ingredients, the better your guacamole will taste.
- Don't over-mash the avocados: You want your guacamole to be chunky, not smooth.
- Season to taste: Add salt, lime juice, and cilantro to taste.
Conclusion:
Guacamole is a delicious and versatile dip that can be enjoyed in many different ways. Whether you're serving it with chips, tacos, or burritos, or simply eating it on its own, guacamole is sure to be a hit. So next time you're looking for a quick and easy snack or appetizer, give this guacamole recipe a try. You won't be disappointed.
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