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!