Traditional Mexican Guacamole with Authentic Flavors
Experience the true taste of Mexico with this authentic guacamole recipe. This beloved dip, often misrepresented in restaurants and home kitchens, is made using fresh, quality ingredients that create a delightful explosion of flavors. By using a molcajete, you'll not only enhance the flavor but also embrace a time-honored technique that connects you to centuries of culinary tradition. Perfect as a snack with tortilla chips, a topping for tacos, or a fresh accompaniment to grilled meats, this guacamole will elevate your gatherings and satisfy your cravings for authentic Mexican cuisine.
N/A
Servings
83
Calories
7
Ingredients
Ingredients
Hass avocados
3 (halved, pitted, and flesh scooped out)
White onion
1 medium (finely chopped (about 2 cups))
Serrano chili pepper
1 (chopped finely (Jalapeños are good substitutes))
Fresh cilantro
2 tablespoons (chopped finely)
Roma tomatoes
2 medium (deseeded and diced)
Lime juice
2 teaspoons (freshly squeezed)
Salt
1 teaspoon (to taste)
Instructions
1
Start by preparing your ingredients. Chop the white onion and serrano chili pepper finely, and mince the fresh cilantro. Deseed and dice the roma tomatoes, setting them aside for later.
2
In a molcajete, combine the chopped white onion, cilantro, and serrano chili. Use the pestle to grind the mixture together into a smooth paste, allowing the juices to release and meld together. If you don’t have a molcajete, a large heavy bowl and wooden spoon will work just as well for this step.
3
Next, take the Hass avocados, slice them in half, remove the pits, and scoop the flesh into the molcajete in large chunks. Gently mix in with the onion paste, mashing the avocados lightly to achieve a creamy consistency while still maintaining some texture.
4
Fold in the diced roma tomatoes, freshly squeezed lime juice, and salt. Taste the guacamole and adjust seasoning by adding more salt or serrano chili if desired.
5
For the best flavor and presentation, serve the guacamole immediately. If you need to prepare it ahead of time, cover it tightly to minimize air exposure and limit browning. Enjoy with your favorite tortilla chips or as a flavorful addition to your meals!
Nutrition Information
6.7g
Fat
4.3g
Carbs
1g
Protein
3.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in this Traditional Mexican Guacamole?
The primary ingredient is three Hass avocados, which are halved, pitted, and scooped out.
How many calories are in a serving of this guacamole?
Each serving contains approximately 83 calories.
What type of onion is used in this authentic recipe?
This recipe specifically calls for one medium white onion, finely chopped.
Can I substitute the serrano chili pepper?
Yes, if you do not have a serrano chili, jalapeño peppers are suggested as good substitutes.
What tool is recommended for mixing the ingredients traditionally?
A molcajete is recommended to grind the ingredients into a paste and enhance the overall flavor.
What can I use if I don't have a molcajete?
A large heavy bowl and a wooden spoon can be used as a substitute for a molcajete.
How should the Roma tomatoes be prepared?
The two medium Roma tomatoes should be deseeded and diced before being folded into the mixture.
Is this guacamole recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian and contains only plant-based ingredients.
What is the total fat content per serving?
The fat content per serving is 6.7g.
How much fiber does this guacamole provide?
This recipe provides 3.3g of fiber per serving.
What is the protein content of this dish?
This guacamole is a low protein snack, providing 1g of protein per serving.
How many carbohydrates are in a serving?
There are 4.3g of carbohydrates per serving.
How much salt should be added?
The recipe suggests 1 teaspoon of salt, but you can adjust this to your personal taste.
Why is lime juice added to the recipe?
Two teaspoons of fresh lime juice are added to enhance flavor and help prevent the avocados from browning.
What is the recommended texture for the avocados?
The avocados should be mashed lightly to achieve a creamy consistency while still maintaining some large chunks for texture.
How should the cilantro be prepared?
Use two tablespoons of fresh cilantro that has been finely minced.
When should the guacamole be served?
For the best flavor and presentation, it should be served immediately.
How can I prevent the guacamole from browning if I make it ahead?
Cover it tightly to minimize air exposure, which helps limit browning.
What are the common serving suggestions for this dip?
It is perfect with tortilla chips, as a topping for tacos, or alongside grilled meats.
What are the first ingredients to be ground in the molcajete?
The white onion, cilantro, and serrano chili are ground together first to create a smooth paste.
How many ingredients are in this recipe in total?
There are 7 key ingredients: avocados, white onion, serrano chili, cilantro, Roma tomatoes, lime juice, and salt.
Is there any added sugar in this recipe?
No, this authentic recipe contains no added sugar.
What type of chili provides the heat in this guacamole?
The heat is provided by one finely chopped serrano chili pepper.
Does this recipe contain cholesterol?
The nutritional data indicates that there is no cholesterol in this recipe.
How much lime juice is required?
You will need 2 teaspoons of freshly squeezed lime juice.
Is sodium content high in this recipe?
The recipe uses 1 teaspoon of salt, but specific sodium milligram counts are not provided.
What is the description of the final texture?
It is a delightful explosion of flavors with a creamy consistency that still maintains some chunks of avocado.
What is the recipe ID for this specific version?
The recipe ID is traditional-mexican-guacamole-with-authentic-flavors.
Is this dish considered an appetizer or a snack?
It is categorized as both a snack and an appetizer.
What makes this recipe 'authentic'?
Its authenticity comes from using fresh, quality ingredients and traditional techniques like grinding the base in a molcajete.