- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 155 kcal
Quick summary
“This classic guacamole mashes ripe avocados with a fork, keeping rustic chunks mixed with tomato, red onion, and cilantro. Seasoned with lime, it delivers unctuousness and balanced acidity.”
What you need to know
- Manual mashing with a fork preserves the irregular artisanal texture without turning the avocado into a smooth puree.
- Freshly squeezed lemon juice acts as an antioxidant preventing enzymatic browning of the pulp.
- Diced red onion and seeded tomato add crisp texture and vegetal freshness to the sauce.
Ingredients
Main
- 2 ripe avocados
- 1 small red onion, chopped
- 1 ripe tomato, chopped
- Juice of 1 lemon
- 1/4 cup of fresh cilantro, chopped
- Salt to taste
- Black pepper to taste
- Choose avocados that are ripe but firm to get the best texture.
- Using the lemon juice not only adds flavor but also helps maintain the color of the guacamole.
- If you prefer a spicy guacamole, add chopped jalapeño to the mixture.
- For a smoky flavor, try adding a little paprika.
- Guacamole can be stored in the refrigerator, but cover with plastic wrap to prevent oxidation.
Instructions
Principal
- In a bowl, cut the avocados in half, remove the pit, and place the flesh in a bowl.
- With a fork, mash the avocado until you get a creamy mixture, but with little pieces.
- Add the chopped onion and tomato to the avocado mixture.
- Squeeze the lemon juice over the mixture to enhance the flavor and prevent the avocado from darkening.
- Incorporate the chopped cilantro and mix all ingredients well.
- Season with salt and black pepper to taste.
- Taste and adjust seasonings as needed.
- Serve immediately with corn tortillas or as an accompaniment to meats and salads.
Chef's tips
- Choose avocados that yield gently to light finger pressure without having excessively soft parts.
- Add salt only at the end so as not to accelerate the extraction of liquid water from the chopped tomatoes.
- Leave the avocado pits in contact with the mixture in the bowl until serving time to help with the presentation.
Variations
- Spicy guacamole: add 1 fresh chopped jalapeño pepper without seeds or finely chopped finger chili.
- With mango: mix in half a cup of small cubes of firm ripe mango to create a sweet and sour tropical contrast.
- Smoked guacamole: sprinkle half a teaspoon of smoked paprika and cumin into the seasoning.
Substitutions
- The traditional national avocado can be replaced by avocado (Hass type), which has denser and less watery pulp.
- Red onion can be replaced with diced white onion or finely chopped fresh scallions.
- Tahiti lime can be swapped for key lime or Sicilian lemon with a milder citrus profile.
How to store
Consume preferably in the first few hours after preparation. If there are leftovers, cover with plastic wrap pressed directly onto the surface of the paste (direct contact, no air) and store in the refrigerator for up to 24 hours.
Can it be frozen?
It is not recommended to freeze prepared seasoned guacamole. Defrosting breaks the tomato and onion cells, releasing a lot of water, which makes the preparation liquid, dark, and excessively acidic in flavor.
What to serve with
Serve accompanied by crunchy corn totopos (nachos), heated tortillas, quesadillas, or as a garnish for grilled meats. Pairs well with light beers with lemon or Mexican margarita cocktails.
Frequently asked questions
Why shouldn't guacamole be blended in a blender?
Beating in the machine emulsifies the avocado fat excessively, turning the sauce into a smooth mayonnaise without the rustic bits.
What is the difference between using traditional avocado and avocado?
Avocado has a lower water content and a higher concentration of monounsaturated fat, resulting in a thicker and creamier guacamole.
Is cilantro mandatory in the traditional Mexican recipe?
Fresh cilantro is essential for the traditional aromatic Mexican profile, but it can be reduced if you prefer a mild flavor.
How to prevent guacamole from darkening and turning brown in the refrigerator?
Apply plastic wrap pressed directly against the paste without air pockets; the absence of oxygen prevents the oxidation of the polyphenol oxidase enzyme.
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