By Pamela Morgan, Flirting with Flavors
As you all know by now I’m a Texas girl and I’ve been eating guacamole since I can remember. My mother grew up in El Paso ,Texas and every time we went to visit her family we would drive across the Mexican border to Juarez to have a very authentic Mexican meal.
Guacamole was usually part of that as well as salsa and chips, enchiladas, and tacos. My family loved Mexican food and my Mother knew what it was supposed to taste like before the whole TexMex craze began.
So guacamole is in my DNA.
Now you can buy it everywhere but truthfully it tastes so much better if you make it yourself. Since I am a real guacamole snob I bought an authentic mortar and pestle called a molcajete and tejolete. It’s made out of volcanic rock and it’s used to grind the onions, cilantro, salt and lime and make it into a paste before you mix in the avocado.
Then you can serve in it as well. We made three different types of guacamole and homemade tortilla chips for you.
The first is basic and the other two have add ins. If you learn to make guacamole from scratch you will make a lot of friends !!
Ole!
Best Basic Guacamole
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- Prep Time: 10m
- Total Time: 10m
- Serves: 4
Ingredients
- 1/2 cup White onion, roughly chopped
- 1/2 each jalapeno, roughly chopped,seeds removed ( If you like it more spicy, leave in the seeds)
- 1/2 cup Cilantro, cleaned, picked, and finely chopped
- 2 Avocados
- 2 tablespoons Lime juice
- Salt
Instructions
- Combine white onion, jalapeño, cilantro, lime and salt in the molcajete. If you don’t have a molcajete, use a mortar and pestle or just mash in a bowl.
- Pound for 5 minutes or until it becomes a thick paste.
- Split the avocado in half, discard the pit, and scoop out the flesh.
- In a separate bowl add the avocado, mash and keep chunky.
- Combine the paste and avocado, mix well, taste for seasoning, and enjoy!
Shrimp & Pomegranate Guacamole Print This Post
- Prep Time: 15m
- Cook Time: 10m
- Total Time: 25m
- Serves: 4
Ingredients
- 1/2 cup White onion, roughly chopped
- 1/2 each jalapeno, roughly chopped, if you like more spicy, add the seeds
- 1/2 cup Cilantro, cleaned, picked, and finely chopped
- 1 whole pomegranate, seeded
- 5 whole large shrimp, cooked, peeled, and chopped
- 2 avocados
- 2 tablespoons lime juice
- Salt, to taste
Instructions
- Combine white onion, jalapeño, cilantro, lime and salt in the molcajete. If you don’t have a molcajete, use a mortar and pestle.
- Mash for 5 minutes or until it becomes a thick paste.
- Split the avocado in half, discard the pit, and scoop out the flesh.
- In a separate bowl add the avocado, mash and keep chunky.
- Combine the paste, shrimp, pomegranate seeds, and avocado, mix well, taste for seasoning, and enjoy!
Summer Guacamole Print This Post
- Prep Time: 5m
- Cook Time: 25m
- Total Time: 30m
- Serves: 4
Ingredients
- 1 pint cherry tomatoes
- 1 cup red onion, finely chopped
- 1/4 cup extra virgin olive oil
- 1 whole corn on the cob , cooked or you can use frozen corn when corn is not in season
- 1/2 each jalapeno, roughly chopped, no seeds (if spicy use seeds)
- 1/2 cup cilantro, cleaned, picked, and finely chopped
- 2 ripe avocados
- 2 tablespoons lime juice
- 1 tablespoon fresh thyme, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- teaspoon salt
Instructions
- Preheat oven to 350 F
- In a large bowl mix red onion, cherry tomatoes, jalapeno, thyme, rosemary, and EVOO
- Line a sheet tray with parchment paper
- Mix vegetables, season, and place on sheet tray
- Roast for 20-25 minutes.
- Place roasted vegetables in Molcajete and start mashing for 4 minutes.
- Add cilantro, lime and salt and mash together for another minute or until it becomes a thick paste.
- Split the avocado in half, discard the pit, and scoop out the flesh.
- In a separate bowl add the avocado, mash and keep chunky.
- Combine the paste and avocado, mix well, taste for seasoning, and enjoy!
- Prep Time: 5m
- Cook Time: 10m
- Total Time: 15m
- Serves: 4
Ingredients
- 2 cups vegetable oil
- 8 tortillas cut into triangles
- salt, to taste
Instructions
- In a medium pot, heat oil up to 350F
- Fry 6 – 8 tortilla triangles at a time
- Drain on paper towel, and salt
- Enjoy!
Cookbook author and entertaining expert, Pamela Morgan is the owner of NYC based Flirting with Flavors, where she offers exclusive cooking parties, inspirational seminars and special events. She is highly regarded as a special event planner, culinary consultant, cookbook author, and is a food & entertaining editor for Hamptons’s Cottages and Gardens. Pamela sees food as a flirtation: sexy, provocative, and a little mysterious. Her desire is to teach you how to flirt your way into a full on passion for cooking and entertaining! Visit her web site for recipes, entertaining inspiration and much more.
