Saturday, April 2, 2011

Cloud's Chunky Guacamole

I absolutely love my guac, which is funny, because growing up you couldn't get me to touch the stuff with a 10' pole. I liked most green vegetables - I even loved my broccoli and zucchini. I would make whole meals out of vegetables if my mother would let me! But avocados? Guacamole? No way!

However, thanks to "Moe's" (a Chipotle-esque chain that has slowly been expanding into New England), I was formally introduced to guacamole without even realizing it. A friend had a burrito, a "Homewreaker" if I remember correctly, and it had guac in it. From then on I ordered guacamole on every burrito. However, it took a trip to a locally-owned restaurant to fully convert me to a guacamole-loving fiend. Girlfriend and I ate at Mezcal (an upscale Mexican-Southwestern fusion restaurant) for our 2 year anniversary. We got one of their "complete meals" for 2 people and it came with freshly-made guacamole and chips. I was skeptical, but tried it. Maybe it was the pitcher of house margaritas, but I was officially hooked on guac!

Now, I get random cravings for guacamole and tortilla chips. As a result, I've now got a recipe tailored to specifically to my tastes. My winter version is more chunky than creamy due to how expensive avocados are during the winter. For a creamier version, I add a third avocado to the mix.

Assemble the ingredients

Dice some garlic

Dice some onion

Chop up the tomatoes

Cut up the avocados and scoop out the pulp

Mash the avocados (I like mine completely mashed, but girlfriend likes hers chunky)

Coat the avocado with lime juice

Throw in the seasonings

Fold in the rest of the ingredients

And Voila!

Cloud's Chunky Guacamole - Winter Version
2 Avocados; Halved, Seeded and Peeled
2 Tomatoes; Seeded and Diced
1/2 Medium Onion; Peeled and Diced
1-2 Cloves Garlic; Minced
1 Lime or Lemon; Juiced (I use whichever's in the fridge)
1/2 Teaspoon Cumin
1/2 Teaspoon Salt
1/2 Teaspoon Chili Powder or Cayenne Pepper
1/2 Tablespoon Cilantro, Chopped

Prepare garlic, onions and tomatoes. Place the avocado in a large bowl and squeeze 1/2 of the lime over it. Mash the avocados using a fork, whisk or potato masher. Mash in the cumin, salt and cayenne. Using a spoon, fold in the onions, tomatoes, cilantro, and garlic. Squeeze the other half of the lime over the mixture and mix it in. Let sit at room temperature for at least 1 hour to allow flavors to meld and then serve.

*I also love to make this the night before and find that the flavors combine beautifully sitting in the fridge overnight.

1 comment:

  1. Recipe snagged, it looks and sounds delicious! Thank you.