Guacamole en Molcajete
GUACAMOLE EN MOLCAJETE😍
If you’ve never made guacamole in a molcajete (mortar and pestle), this is your sign to do so ASAP. Using a molcajete allows you to grind charred garlic and serrano prior to adding the avocado, giving a subtle smokiness to your guacamole that will be far superior than others you have had. I promise this will be a hit at your Cinco de Mayo celebrations!
Note:
Guacamole is one of those foods that people have strong preferences for. Some like it extra citrusy, some like it spicy, some like it chunky, with tomatoes and onion/no tomatoes and onion. Moral of the story - adjust this to what you like. If you want less spice, start small and work your way up, same with the chopped tomatoes and onion - the best guacamole is the one you like best, so make this your own!
My absolute favorite way to have guacamole is from a molcajete (mortar and pestle). There’s really nothing like the texture and flavors from it, because it really allows you to grind the garlic and serrano into a paste before adding the avocados. I linked the one I have here.
If you don’t have a molcajete, you can achieve a similar effect by chopping with your knife and using the side of your knife to mash the garlic and serrano into a paste, then add to your avocados and mash with a potato masher or fork. This video has a great visual guide on how to grind the garlic and serrano: https://www.youtube.com/watch?v=nIsL7_hW254
Serves 4-6.
Ingredients:
For the Homemade Guacamole:
1 serrano or jalapeno (if sensitive to spice, use half a jalapeno, remove the seeds, or omit completely)
3 peeled garlic cloves
4 ripe avocados
Juice from 2 limes + more to taste
1 small roma tomato, chopped
¼ cup chopped white onion
¼ cup chopped cilantro
Salt to taste
Homemade or storebought tortillas chips for serving
Directions:
For the Guacamole en Molcajete:
Add garlic and serrano or jalapeno to a dry comal or cast iron on medium high heat. Toast on each side until charred and soft, about 1-2 minutes per side. You can also do this under the broiler for about 1-2 minutes per side.
Add the charred garlic and a pinch of salt to your molcajete and grind to form a paste. Add the serrano and grind until smooth.
Scoop out your avocados, saving the pits, and add to the molcajete. Gently mash until desired texture is reached.
Add in the lime juice, chopped tomatoes, chopped onion, and chopped cilantro with a pinch of salt and use a spoon to mix it all together until well combined. Taste and adjust for seasoning.
Serve with tortillas chips (air fryer recipe below) and enjoy!
To store, keep the pits in the guacamole and cover with plastic wrap, using your fingers to push the plastic down into the guacamole, removing any air pockets. Cover and refrigerate for 1-2 days.
Air Fryer Totopos:
Stack 6 corn tortillas and cut into 6 triangles or wedges. You should have a total of 36.
Place your tortilla wedges in a single layer in your air fryer basket. You will need to do this in batches as you do not want the tortillas to overlap.
Spray with avocado or olive oil spray and season with salt.
Air fry at 350 for 6 minutes or until golden brown flipping halfway through. Once cooked, let them sit in the air fryer for 1 minute before draining on paper towels. Serve with the guacamole and enjoy!