When you work in a test kitchen, it is interesting to observe which recipes people flock to. One might guess that when cake or cookies or brownies are put out for sampling, they would be the first to go. No, not even close. In our Kitchens, it’s guacamole that goes the fastest. So for this year’s Cinco de Mayo, we are celebrating our favorite dish by sharing three fabulous guacamole recipes. We think they’ll disappear from your table just as quick as they vanish from ours.
Super Simple Guacamole
Short on ingredients, but not on taste, this basic recipe for guac is downright delish. Believe it or not, you don’t need to add spice to guacamole. Perfect for using as a condiment or as an ingredient, say, in guac-stuffed enchiladas. This is sure to be a staple in your house.
Ingredients
3 ripe avocados
1/4 cup finely chopped white onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1/4 teaspoon kosher salt
Directions
Slice avocados in half, remove the pit, and scoop out flesh into a large bowl. Smash with a potato masher until as chunky or smooth as desired.
Rinse chopped onion with cold water in a fine mesh strainer. Stir onion and remaining ingredients into mashed avocado. Serve with tortilla chips.
Tip: Rinsing onion is a great idea when making guacamole. The rinsing removes the somewhat strong onion flavor that can permeate the dip. It’s a great tip for dishes that use raw onion.
Livia’s Guacamole
This version is inspired by Livia, a wonderful woman who worked in our Kitchens for many years. She was born in Peru, and loved to share the food that she grew up with. Although she retired from her job in our Kitchens, the legend of her guacamole continues!
Ingredients
3 ripe avocados
1/4 cup finely chopped white onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons jalapeno pepper, seeded and chopped (enough to give a hint of heat)
2 tablespoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/3 cup crumbled queso fresco
Directions
Slice avocados in half, remove the pit, and scoop out flesh into a large bowl. Smash with a potato masher until as chunky or smooth as desired.
Rinse chopped onion with cold water in a fine mesh strainer. Stir onion and remaining ingredients into mashed avocado, reserving some queso fresco for garnishing on top. Serve with tortilla chips.
Elote Guacamole
This version is inspired by elote, the famous street corn found in Mexico. Elote is fresh corn on the cob that’s grilled and slathered with mayo and cotija cheese, and then sprinkled with a bit of chile powder.
Ingredients
3 ripe avocados
1/4 cup finely chopped white onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons jalapeno pepper, seeded and finely chopped (enough to give a hint of heat)
2 tablespoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1 ear of fresh corn, grilled and cut off into kernels (about 3/4 cup)
1/3 finely crumbled cotija cheese
1/4 teaspoon ancho chile powder
Directions
Slice avocados in half, remove the pit, and scoop out flesh into a large bowl. Smash with a potato masher until as chunky or smooth as desired.
Rinse chopped onion with cold water in a fine mesh strainer. Stir onion, cilantro, jalapeno, lime juice and salt into mashed avocado. Stir in grilled corn kernels and cotija cheese, reserving some for garnishing on top. After garnishing guacamole, sprinkle with ancho chile powder. Serve with tortilla chips.
Prep Time: 10 Minutes | Total Time: 10 Minutes | Servings: 6
Recipes to Guac At (Ha, get it?):
- Kale Guacamole from Honest Cooking
- Margarita Guacamole from Half Baked Harvest
- Tequila Spiked Guacamole from A Thought for Food
- Smashed Pea Guacamole with Cilantro, Ginger and Lime from Food52
- Mango-Pomegranate Guacamole from A Cup of Jo