Learn how to make the perfect guacamole, remix your guacamole with Asian flavors, and bread avocado wedges for super tasty tacos.
Roberto Santibañez' Classic Guacamole
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If you thought guacamole was just an easy party appetizer, think again. Avocado aficionados swear by authentic recipes that leave the finished product less crushed than we’re used to and more like a dressed avocado salad. You’re still free to use as many tortilla chips as you like.
Makes about 1 ¾ cups
2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon kosher salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired
Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.
Fried Avocado Tacos with Sesame and Lime
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Breaded avocado gets crispy on the outside, creamy on the inside, then is accented by pork-simmered pinto beans and drizzled with a cilantro crema. We like a heavy hand on the crema — it’s good enough to eat with a spoon.
