Ingredients with Measurements:
- 3 ripe avocados
- 1/4 cup of tesgüino (traditional Mexican fermented corn drink)
- 1/4 cup of chopped red onion
- 1/4 cup of chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Fork or potato masher
- Knife
- Cutting board
Step-by-step instructions:
1. Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
2. Add the tesgüino, chopped red onion, cilantro, jalapeño pepper, and minced garlic to the bowl.
3. Squeeze the lime juice over the mixture and season with salt and pepper to taste.
4. Mash the ingredients together with a fork or potato masher until the desired consistency is reached.
5. Taste and adjust seasoning as needed.
Time:
Preparation time: 10 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
Makes about 2 cups of guacamole
Nutritional information:
Per serving (1/4 cup):
- Calories: 87
- Fat: 8g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 1g
Substitutions for ingredients:
- Tesgüino can be substituted with beer or any other fermented drink.
- Red onion can be substituted with white onion or shallots.
- Jalapeño pepper can be substituted with serrano pepper or any other spicy pepper.
- Cilantro can be substituted with parsley or any other fresh herb.
Variations:
- Add diced tomatoes or tomatillos for a chunkier guacamole.
- Add crumbled queso fresco or cotija cheese for a creamy and salty touch.
- Add a tablespoon of honey or agave nectar for a sweet and tangy flavor.
Tips and tricks:
- To prevent the guacamole from turning brown, cover it with plastic wrap directly on the surface and refrigerate until ready to serve.
- For a smoother guacamole, blend all the ingredients in a food processor or blender.
- For a spicier guacamole, leave the seeds and membranes of the jalapeño pepper.
Storage instructions:
Store the guacamole in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the guacamole in a bowl or on a platter, garnished with extra chopped cilantro and a lime wedge.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced jalapeño pepper
- Queso fresco or cotija cheese
Pairings:
- Tortilla chips
- Pita chips
- Vegetable sticks
- Grilled meats or fish
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mexican street corn
- Ceviche
Troubleshooting advice:
- If the guacamole is too thick, add a tablespoon of water or lime juice to thin it out.
- If the guacamole is too thin, add more mashed avocado or a tablespoon of sour cream to thicken it up.
Food safety advice:
- Make sure to wash your hands and all the ingredients before preparing the guacamole.
- Store the guacamole in the refrigerator and discard any leftovers after 2 days.
Food history:
Tesgüino is a traditional Mexican fermented corn drink that has been consumed for centuries by indigenous communities in Mexico. It is made by boiling corn kernels, grinding them into a paste, and fermenting them with water and wild yeast. Tesgüino is often used in cooking and as a ceremonial drink.
Flavor profiles:
This guacamole has a creamy and tangy flavor from the avocado and lime juice, a spicy kick from the jalapeño pepper, and a unique earthy and nutty flavor from the tesgüino.
Serving suggestions:
Serve this guacamole as a dip for tortilla chips or as a topping for tacos, burritos, or grilled meats. It is also delicious on its own as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Mexican