I may have grown up eating guac in South Texas, but I never really learned the art of making it until my husband and I lived in Mexico for a year. We also learned all about how to keep it fresh. There is a secret. Chipotle doesn’t even come close. Since yesterday was Cinco de Mayo it seems appropriate to share. We just made this with our lunch yesterday. Avocados are packed with all kinds of nutrients and the good kind of fat. Get the kids liking guac sooner rather than later!
Ingredients (all measurements can be varied to your own preference):
- 3-4 ripe avocados (They are ripe when they feel soft when you squeeze them and you leave fingerprints. They are NOT ripe if they are at all crunchy.)
- juice of ½ lime
- ½ tomato, chopped
- ¼ – ½ onion, diced
- 2 cloves garlic, minced
- salt to taste
- Cilantro, chopped (optional)
- jalepeño, diced, as much as you dare (optional)
First take your ripe avocados, cut them in halves and score them like so:
Then scoop out the avocado meat with a spoon, leaving the chunks. And be sure to save the pits! They are magic! Then add the rest of the ingredients. (I don’t try jalepeño with our kids.)
Now you can either put everything in a food processor or blender like Chipotle and settle for generic guac, or for real Mexican guac, you can mix and ever-so-gently mash all ingredients with a fork. Be sure to leave lots of chunks (see first photo). Those are the best part. And leave in the pits! They keep it fresh. That’s the way they do it in Mexico.
Then make sure the leftovers are stored air-tight with plastic wrap so your guac stays green the next day. My 2-year-old is pointing to the pit. Make sure you leave the pit. 🙂
Enjoy in tacos, burritos, turkey wraps, with Easy Mexican Lasagna, or just snarf it plain with chips! 🙂
For a cheaper option, (when avocados are ridiculously expensive) try Lindsey’s Budget Guacamole— also very yummy!