Traditional mexican guacamole (and the secret to preserve it)


sundriedtomatorguacamoleI discovered guacamole – the one that I really love – in my travels to Mexico. Until then, I had never liked the guacamole that much. I found it too oily, too green, but mostly too bland! When I asked my friends in Mexico the secret of perfect guacamole, they all told me: « The right amount of cilantro, lots of salt, do not add garlic nor cheese. » Without these two last ingredients, the guacamole can be amazing, spicy, tasty and fresh!

This recipe was inspired by a chef in a mexican restaurant in ​​Toronto. This is the recipe for one person, with approximate quantities, etc …

INGREDIENTS
(per person – multiply by the number of people, except in the case of salt – as you adjust to taste)

1 ripe avocado – the equivalent of half a cup of mashed avocado with a fork
1/2 Italian tomatoe – the equivalent of a quarter cup diced
1/2 Spanish onion – the equivalent of a quarter cup cut into small pieces
1/2 medium jalapeno – the equivalent of one tablespoon finely chopped *.
1 good amount of coriander – 1 chunk torn with 5 fingers – the equivalent of 2 tablespoon chopped
The juice of half a lime – the equivalent of a tablespoon
A good pinch of salt – the equivalent of a quarter to half a teaspoon of salt **

PREPARATION

1. Multiply the ingredients by the number of people to try the guacamole

2. Combine all ingredients in a mortar / pestle Mexican, or reduce avocado mashed with a fork and add the other ingredients that you cut with a knife.

NOTE: I like guacamole with chunks. Feel free to reduce it more smooth.

3. Allow to stand at least 15 minutes so that the flavors blend.

The guacamole will keep in the refrigerator a few hours in a bowl covered with plastic wrap. After 24 hours, it is still good but the texture may have browned slightly.

Eat with tacos

THE SECRET TO PREVENT IT TO TURN BROWN

A lot of people think that by putting the pit inside the bowl will keep the guacamole to turn brown: that is not true. The process of oxydation happens when air get in contact with the food. Even with plastic wrap, the food is still in contact with the air contained in the bowl.

The easy way to prevent the guacamole to oxydize? Smooth the surface in a bowl, then cover it with 1 cm of water. The water will not be absorbed by the mixture and no air will get in contact with your food. Keep in the refrigerator!

* If you do not like food too spicy, do not reduce the amount of jalapeno, rather remove the seeds before adding to the guacamole.

** 1/4 teaspoon of salt per person is usually salted. 1/2 teaspoon è tea is salty Mexican …

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