Por
Master Receita Solta
"Guacamole is a traditional raw preparation from Mexican cuisine made with ripe avocados mashed to a rustic texture, mixed with chopped red onion, tomato without excess water, fresh cilantro, and lime juice. The lemon balances the avocado fat and slows down the pulp's natural oxidation process. Without the need for cooking, the recipe preserves small firm pieces interspersed with the crunchiness of the onion. Seasoned with salt and freshly ground black pepper, it is a fresh accompaniment for four portions."
- Mash the avocados with a fork, preserving rustic chunks to keep a velvety texture without turning into liquid puree. - Add the lemon juice right after kneading to balance the lipids and delay enzymatic browning. - Chop the red onion and tomato into very small and uniform cubes to distribute the flavor in every spoonful.
Start by cutting the avocados in half, removing the pit and removing the pulp with a spoon.
Place the avocado pulp in a bowl and mash with a fork until a creamy consistency is obtained.
Add the chopped onion, tomato, and cilantro to the avocado mixture.
Squeeze the lemon juice over the top and mix well.
Season with salt and black pepper to taste.
If you prefer a more intense flavor, add a little more onion or cilantro.
Serve immediately with tortillas or as a side dish.
If not serving immediately, cover with plastic wrap, ensuring the plastic touches the surface of the guacamole to prevent oxidation.
Encontramos os melhores utensílios e ingredientes para você preparar Guacamole: The Mexican Sauce That Delights Brazil com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Guacamole with jalapeño pepper: add half a fresh jalapeño pepper, chopped and seeded, for a spicy touch. - Guacamole with olive oil: finish with a thin drizzle of extra virgin olive oil to give extra shine and unctuousness. - Guacamole with mango: add half a cup of small diced fresh, ripe, firm mango to balance the sweetness.
- O abacate manteiga comum brasileiro pode ser usado; prefira a variedade avocado pela menor quantidade de água. - A cebola roxa pode ser substituída por cebola branca em cubos pequenos lavada em água fria para amenizar a ardência. - O coentro fresco pode ser trocado por salsa fresca picada para pessoas com aversão ao sabor característico do coentro.
Consume preferably fresh. Store leftovers in the refrigerator for up to 24 hours in a closed container with plastic wrap stuck directly onto the surface of the pulp.
We do not recommend freezing guacamole with tomatoes and onions, as these vegetables lose water and crispy texture, resulting in darkened and watery pulp when thawing.
Serve immediately as an appetizer accompanied by totopos or crunchy corn nachos. It also works as a garnish for tacos, quesadillas, burritos, and grilled chicken or fish fillets.
Lemon juice slows down oxidation due to vitamin C. To store leftovers, press clear plastic wrap directly against the paste, without leaving air bubbles between the food and the plastic.
It is not recommended. The appliance over-processes the avocado fibers, turning the preparation into a thin, bitter paste due to the heating of the metal blades.
The avocado variety (Hass type) is the most traditional due to its low water content and high concentration of healthy fats. Common Brazilian avocado can be used, provided it is firm and well drained.
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