guacamole

On Tue, 09 Mar 2004 23:31:13 GMT, "xyz789" <[email hidden]>

Quoted message said:

I am looking for a recipe for the kind of chunky, extremely
flavorful guacamole that you get in a good Tex-Mex
resturant. Can anybody point me to one? Thanks in advance.

Not really a recipe, but...

I usually just mush up ripe avocados using a fork till I get
the desired texture. I add some lemon juice for flavor and
to keep the avocados from turning black. How much? Maybe
about half a lemon for two avocados. Maybe more or less.
Taste as you go and decide. I also like to shake a little
chili powder in my guac and add some tabasco. Some people
put finely diced tomatoes in theirs, but I don't usually.
Salt to taste. If your chili powder has salt in it, taste it
before adding salt.

modom

"xyz789" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am looking for a recipe for the kind of chunky,
extremely flavorful guacamole that you get in a good Tex-
Mex resturant. Can anybody point me

to

Quoted message said:

one? Thanks in advance.

"Chunky" is just a matter of how much you want to mash up
the avocados (or what you put INTO them once they're
thoroughly mashed). My personal preference is for the
avocado base to be really smooth, so I puree the suckers
(making sure only to get nice ripe ones in the first place)
in a food processor, then take THAT and add other
ingredients that are as roughly-chopped as I like. My "must
haves" in terms of ingredients to put into the pureed
avocado include coarsely-chopped onions and finely-chopped
garlic, plus lemon juice, kosher salt, and Tabasco to taste.
On top of that, you can always add such things are cilantro,
salsa or pico de gallo, chopped tomatoes, etc. - it's your
call. In my experience, many restaurants take the relatively
easy way out, and apparently just whip up their avocadoes
and then dump in some salt and some chunky salsa.

Bob M.

xyz789 said:

I am looking for a recipe for the kind of chunky,
extremely flavorful guacamole that you get in a good Tex-
Mex resturant. Can anybody point me to one? Thanks in
advance.

* Exported from MasterCook *

Guacamole

Recipe By : Rick Bayless, "Mexico, One Plate at a
Time" Cookbook

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 jalapeno
-- or 2 serranos
1/2 medium white onion -- finely chopped 6 ounces
tomatoes -- (1 med or 2 plum)
2/4 cup coarse chopped cilantro 3 medium-large ripe
avocados salt lime juice -- 1-2 Tablespoons

Notes: -Fresh hot green chiles to taste (about 2 serranos or
1 jalepeno, stemmed)
- tomatoes-you want these ripe, though absolute red ripeness
isn't as important here as it is, say, for chopped salsa

Roast the chiles: lay the chiles in a small ungreased
skillet set over medium heat. Turn them every minute or so
till they have softened. 5-10 min. Mash them

into a coarse puree, using mortar or finely chop them. Place
in large bowl. Scoop the chopped onion into a strainer and
rinse under cold water; shake off excess water and add to
the bowl with the chiles. Chop the tomatoes into small

bits (skin seeds and all is my preference). You should have
a scant cup. Add to

the bowl along with the cilantro. Avocados: To cut the
avocado in half you have to negotiate the large egg sized
pit in the middle. Make a cut down the length of 1 avocado
straight through to the pit. Continue cutting all the way
around the pit until you wind up where you started. twist
the two halves in opposite directions and pull apart.
Scoop the pit out (the hueso, or bone, in Spanish) with a
spoon. Scoop out the avocado flesh from the skin and add
to the bowl. Using an old fashioned potato masher or the
back of a large spoon to mash the flesh into a coarse
pulp, mixing in other ingredients as you go. Taste for
seasoning and season with salt, usually a scant teaspoon,
then add some of the lime juice and taste again. Continue
seasoning with lime until it has enough zip for you. Cover
with plastic wrap, placing it on direct surface and
refrigerate until ready to serve

Has anybody ever tried putting any kind of cheese in
your guac?

"xyz789" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am looking for a recipe for the kind of chunky,
extremely flavorful guacamole that you get in a good Tex-
Mex resturant. Can anybody point me

to

Quoted message said:

one? Thanks in advance.

And garlic - 1 to 2 cloves...........

"modom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

xyz789 said:

I am looking for a recipe for the kind of chunky,
extremely flavorful guacamole that you get in a good
Tex-Mex resturant. Can anybody point

me to

Quoted message said:

Quoted message said:

one? Thanks in advance.

Not really a recipe, but...

I usually just mush up ripe avocados using a fork
till I get the desired texture. I add some lemon
juice for flavor and to keep the avocados from
turning black. How much? Maybe about half a lemon for
two avocados. Maybe more or less. Taste as you go and
decide. I also like to shake a little chili powder in
my guac and add some tabasco. Some people put finely
diced tomatoes in theirs, but I don't usually. Salt
to taste. If your chili powder has salt in it, taste
it before adding salt.

modom

xyz789 said:

Has anybody ever tried putting any kind of cheese in
your guac?

Isn't that kind of a personal question to asking a
stranger?...

-Jeff B. yeff at erols dot com