What is your favorite Mexican dish? When it comes to Mexican night, there is no doubt that guacamole should be in the menu. Guacamole is so versatile that there is a million possible ways to make it. It can be very spicy or mild, chunky or mashed, and made with lots or little seasoning. I guess that the best guacamole is the one personally made by you, the one that represents yourself.
As an experimental physicist, I do enjoy playing with flavors and see whether or not they will satisfy my palette. Guacamole is one of these dishes that it is almost impossible to mess up as no cooking is required. It is all about combining fresh ingredients.
Here is some general facts to remember in making a good guacamole. Always use ripe avocados. For ripeness check, avocado will yield when a gentle squeeze is applied. If not ready, one can quickly ripen the avocados by wrapping it in aluminium foil and place it in a dry and warm/hot spot (Mexican trick). The process can vary between 1-2 days. Tomatoes are essential to provide a fresh and juicy taste. I personally prefer white onion as it yields lots of flavors without overpowering the other ingredients. I don't really like spicy food so no chili peppers are added. Finally, salt is the key to enhance all these flavors.
For a healthier option, don't buy chips at your local supermarket, instead buy some flour tortillas and make your own homemade tortilla chips. Healthy and simple!
Preparation Time: 10 mins
Baking Time: 6-8 mins (tortilla chips)
8 flour tortillas, cut into 6 triangles
8 ripe avocados, seeded
1 medium tomatoes, diced
1 medium white onion, diced
1 lime, juiced
1 tsp salt
1. Preheat oven to 375F.
3. Meanwhile, in a large bowl, combine avocados, tomatoes, white onion and lime juice. Mash it with a fork until desired texture. Add salt to taste.