Guacamole de la Oca
By Chef Abigail Velasco
It’s a dip! It’s a spread! It’s a sauce! It’s delicious!
5 min cook time
Serves 2
Why we like it
In a world filled with countless guacamole recipes, many claiming to be 'The! Best! Ever!' 'Chip-Worthy,' or even, 'El Número Uno,' we opted for a straightforward recipe that contains only a few ingredients.
Once you know how to make the base of a guacamole, by all means start adding other ingredients like chopped tomatoes, radishes, onions, garlic, jalapenos and/or spices.
While additional ingredients can add sweetness, a bit of crunch or bring the heat, be mindful that they can also overpower the avocados in your guacamole.
Ingredients
Preparation Notes
Once cut, avocados are stubbornly prone to browning.
To prevent this oxidation and prolong their freshness, many recommend adding extra lime juice and placing a layer of plastic wrap directly on the guacamole’s surface.
While this method can slow browning, it may result in an overly sour flavour.
Instead, just like sun-dried tomatoes, artichoke hearts, feta cheese and olives, try to create a protective layer with a thin coating of olive oil instead.
Making the recipe
Step 1
Avocado
- Slice the avocado lengthwise, making a complete rotation around the seed.
- Twist both halves in opposite directions to separate.
- Remove the pit and discard.
- Using a spoon, scoop the avocado’s flesh into a bowl.
Step 2
Smash
- Add the chopped cilantro, and with a fork, smash the avocado to a chucky texture.
- Squeeze in the lime juice, and season to taste with salt and pepper.
