CLASSIC GUACAMOLE
For many, cilantro is the key to making the best guacamole. Serve this with chips, crackers, or crudites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium bowl, lightly mash avocados, then stir in lime juice, tomato, jalapeno, garlic, red onion, and cilantro. Season with salt and pepper.
Nutrition Facts : Calories 153 g, Fat 13 g, Fiber 6 g, Protein 2 g, SaturatedFat 2 g
CLASSIC GUACAMOLE
Avocados are native to Mexico, where they are used as more than just an ingredient in a chip dip. Here I'll show you three stages of making guacamole, from the most simple and delicious version to an elegant dip to serve your guests.
Provided by Rick Bayless
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
- Fold in the lime juice and chopped cilantro.
- Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
- If you aren't serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.
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- Orange and Milk-Braised Pork Carnitas. View Recipe. Chef John explains it this way: "It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe.
- Pork Chili Verde (Green Pork Chili) View Recipe. "It was a wonderful recipe," says Elizabeth Lonergan. "I live in Mexico so we use a lot of chilies and tomatillos.
- Super Deluxe Steak Nachos. View Recipe. Chef John's steak nachos start off with a layer of slow-simmered refried beans topped with perfectly seasoned skirt steak and a melty Cheddar and Monterey jack cheeses.
- Grilled Pork Tacos al Pastor. View Recipe. "Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District," says Chef John.
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