I Hass Guacamole for Cinco de Mayo

May
2010
05

Today, Cinco de Mayo, is a legendary day for all things Mexican and all things fiesta. Mostly in America, folks drink loads of tequila and try to prevent their imminent hangovers with copious amounts of Mexico's best snack, tortilla chips and guacamole. Sure there is some significant cultural Mexican history about the Cinco de Mayo holiday, but who has time to learn that when you've got to try out the frozen margarita machine, find a bazillion limes, and prepare the guacamole? I don't know much about Mexican history (forgive me, Rick Bayless), but perhaps me and Alton Brown can help with the guacamole part making your Cinco de Mayo fiesta preparations just a bit easier.

When making a Haas Avocado guacamole, first thing is first, get a hold of nicely ripened, organic Hass Avocados. Don't know how to tell if a Hass avocado is ripe at the market? Me neither. That's why I asked the Produce Guy. Ripe Hass avocados will have a darker skin and should be soft as you squeeze the outside. You should be able to feel the flesh sink inside the skin under the pressure of your hand. But beware! If you think you're avocado is too soft, it may be too soft! When it doubt, take the avocados in question to the Produce Guy and he or she will help you find the best ones for your I Hass Guacamole dish.

I've had my hand at a guac a time or two before, but I had no definitive guideline for ingredient portions.  I wanted to ensure this year's guac hit the traditional flavor target so I turned to one of my favorite TV cooking dudes, Alton Brown. My I Hass Guacamole is an adaptation of his recipe.

I Hass Guacamole Recipe. Serving Size : 6ish guests. Make more for 8+.

  • 3 Hass avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coriander
  • 1/2 medium red onion, diced
  • 3/4 cup diced tomato
  • 1 clove garlic, minced
  • 1 jalapeno de-seeded and minced * For a spicier guac, chop seeds but be careful! Those suckers are hot.
  • 1 lemon wedge
  • dash of black pepper

Prepare all diced vegetables. Squeeze juice of 3/4 of lime; reserve 1 quarter.

GuacamoleBeforetheMashing

I Haas Guacamole palette esta muy bonita.

Half avocados and remove seed. Use the lemon wedge and juice the revealed portion of the avocado half. Remove the skins wholly and reserve the skin halves.

AvocadoArt

"You lookin' at me?"

Using the reserved 1/4 lime, squeeze it to juice the newly peeled sides of the avocados. Using a potato masher add the salt, coriander, and black pepper and mash.

AvocadoMash

I look forward to mashing stuff all day long.

Then, fold in the onions, tomatoes, jalapenos, and garlic. Add 3 tablespoon of the reserved lime juice and the remainder of the lemon wedge. Let sit at room temperature for 1 hour and serve by spooning your I Hass Guacamole into the reserved skin halves for a schweet serving vessel. Sure, the guac could be slopped into a large bowl and act as the trough for your Cinco do Mayo guests but think of the sombrero traffic-ay Dios mio! Or each guest can have their individual boat of guacamole pleasing germaphobes, the aesthetically inclined, and gigante sombrero enthusiasts everywhere.

IHassGuacamoleBoatPresentation

"I Hass Guacamole, and I like to party!"

FELIZ CINCO DE MAYO! VIVA LA MEXICO!

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