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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning. | 2. Peel half a white onion and grate into the bowl using a fine tooth grater. | 3. Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl. | 4. Strain and reserve juice to control the final consistency. | 5. Chop the peeled tomato halves well and add to the main bowl. | 6. Wash and strip the cilantro leaves, then chop them finely and add. | 7. Peel and crush, mash or finely mince the garlic and add to the other ingredients. | 8. Add salt, white pepper, ground cumin, hot sauce and cayenne to taste. | 9. Halve, peel and seed the avocados then scoop out flesh into mixing bowl. | 10. Mix ingredients by mashing with the back of a fork. | 11. Avoid over mixing and keep texture a little on the chunky side. | 12. Adjust seasonings to taste (remember this will marry up for one hour). | 13. Add the juice from the strained tomato seeds if mixture is too thick. | 14. Finish the mixing and transfer to a serving dish. | 15. Press plastic wrap onto the surface of the mix to avoid oxidation. | 16. Chill for one to four hours before serving. | 17. Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete. | 18. Add this mixture to start the bowl of ingredients. | 19. Decorate with a coiled tomato rose and sprigs of the cilantro leaves. | 20. (You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT. | 21. THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN. | 22. However you make it, serve guacamole with yellow corn tortilla chips. | 23. Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn. | 24. For best results, deep fry home made chips and serve warm. | 25. When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying. | 26. Cut into wedges and fry in plenty of very hot oil. | 27. Lightly salt them before serving. | 28. Excellent topping for flautas, tostadas and tacos, also good in omelets. | 29. Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera. | 30. If you are in a hurry, follow the steps below. | 31. Drain the salsa before using. | 32. Add to avocado and lime juice, then mash with fork. | 33. Check for flavor and heat while adding the drained salsa. | 34. Reserve juice from drained salsa to control the body of the final mix. | 35. Add the crushed garlic and spices to taste. | 36. Cover as shown above and chill before serving. | 37. Be sure to allow ingredients to marry up for at least 1/2 hour. | 38. You will have a good measure of heat from the salsa, so beware! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	3 -4			-	-	-	-
tomato	1		ripe	41.86	9.282	2.184	0.364
garlic	1 -2			0.0	0.0	0.0	0.0
lime juice	1 -2	tablespoon		0.0	0.0	0.0	0.0
white onion	1/4	cup	grated	-	-	-	-
cilantro leaf	1 -2	teaspoon	chopped	0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
white pepper	1/8	teaspoon	grind	0.888	0.2058	0.0312	0.0064
crystal sauce	1/8	teaspoon		-	-	-	-
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
serrano chili pepper	1	finely	minced	-	-	-	-
lime	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.