Suggestions for a Guac-aholic
 

I have just recently caught on to the wondrous world of avocados, and more specifically guacamole. Seeing as how it would be pretty expensive to go through with my plan to go to Chipotle and ask them to give me enough guacamole to drown myself in, I figured it would be wise to learn how to make it myself.


So, my question is, does anyone have any tips, tricks or secrets when it comes to making guacamole?

Guacamole is very easy to make. There are tons of recipes online if you look around. I really don't have a recipe that I use, I just fly by the seat of my pants when I make up a batch.

I start with 4 or 5 avacados, a tomato, a purple onion and some jalapenos. Usually I use the whole tomato depending on its size, half the onion and just enough jalapenos that they can be detected in the huacamole but not take over.

Cut the avacados in half around the seed. After removing the seed I just scoop all the avacado goodness out into a bowl. Then I toss in the tomatos, onions and jalapenos I've diced and mix it up with a potato masher. I don't like to pulverize it until it is a green slimy mess. I like to keep it kind of chunky. A little salt and pepper works too and some lemon or lime juice will keep it from turning a nasty color too quickly. However in my house it doesn't last long enough to turn colors.

Edit: /me waits on some good guacamole recipes now.

Imake guac on a regular basis - and i'm not sure i have a recipe...

i have a wood bowl that i make it in and use a fork for the mashing.

2 -3 avacados - halved and seeded and scooped into a bowl and mashed -- but not mashed tater mashed - -just smooosh 'em up
a handful of fresh cilantro chopped
1/2 red onion diced
juice of one lime
a generous sprinkling of kosher salt
mix together

if you wanna you can add in a few tablespoons of good salsa..

Hm. I'm of the opinion that guac should be simple if you're using it in combination with lots of other stuff (for example in tacos). For dips, you can go crazy with onions, tomatoes, etc., but for your fajitas & burritos, I'd do the simple approach:

1 avocado
salt
1/2 tbsp lemon juice

mash and serve!

I just use a masher, I don't actually mash. The masher really does make it easy. Squish everything up a bit and then stir it around with the masher. Chunky is the only way to go.

Avocados should also be completely ripe -- dont bother making guac if the avocados are hard... To helpen along the ripening... stick the avocados in a brownpaper bag with a banana-- supposedly the gas from the banana helps to ripen it... Another trickis to bury the avocado completely in flour for a day or so -- that helps the ripening process as well

And sitting here thinking about it... I bet a wee bit of garlic would be tasty in it. Maybe not. At any rate I'm damn hungry for guacamole now and I KNOW that the store where I shop doesn't have any avacados right now.

Haha...wow. It boggles my mind to think of how someone could have a thought process that went, "Well, I've tried everything I can to ripen these damn avocados faster, but I can't think of anything--wait a minute! Why don't I put it in a brown paper bag with a banana! Yes! Why didn't I think of this earlier?!"


Heh. But, back on topic...I did look some recipes up online, and it does seem simple enough. I just wanted to gather some tricks (like the flour burying) and tips from the pros.


Oh, and I've read that Hass avocados are the best to use. Is this true, or is there another variety that is better? And where is the best place to get them? And when is it ripe? Sorry for all the questions, but I'm pretty much at level 0 for anything cooking related if it doesn't involve toast and/or peanut butter & jelly.

Fresh cilantro and a splash of good citrus (I prefer lime) are keys to your Guac-cess!

I consider them ripe when they start to turn dark green (almost black) and give a bit when you squeeze them.

As far as brand names on produce... I don't really care too much.

yes, I'd say hass is the best of the conventional brands! those big florida avocados are kind of watery and have a texture that's not quite right for guacamole.

Is there a method for picking out good avocados? I went to the store and checked out the Hass avocados and all looked dark green/almost black and pretty much all were kinda mushy feeling. I'm not sure if I should be getting them while they're still at least a little firm. All the ones I saw felt like they were poked to death.

You don't want them so mushy that you feel as if you could squish them. I like mine to give a little. I don't want to feel like I can smash them by hand. Also I make my Guacamole with 4-5 avocados and the chunky salsa. First I mash the avocado up with a fork (like my avocado smooth) then I take out a lot of the juice from the salsa and then add the rest. This gives is a chunky texture.

HAHA I've NEVER heard of ripening my avocados, that's soo cool. I must try this new knowledge out. I love this place. Ahh hell I don't think the market here get avocados here. I must investigate this more.

You got me hungry for Guac- Now! Thanks

I also use apples instead of bananas with the brown bag trick, it works good.

I don't really have a set recipe for guac, but its basically what everyone else has posted, and yea, fresh garlic is good in guac. The ripe avo's are key, if they are unripe, they have no taste and the texture is garbage, so try to get ripe ones, or ripen them in the bag.

how timely! we did this last night to use a dip ofr our bbq chicken breasts...

but i go for chunky with: a tomato, a purple onion and some jalapenos, lime juice, garlic powder and cilantro (coriander).


now i'm hungry

I gave in tonight and just went to a Mexican restaurant to get my fix. I went to the store again and got way too picky with the avocados and felt they were too soft for my liking. Thanks again to everyone for the replies; I'll gain 800 pounds in no time, and I'll have all of you to thank, heh.

Take an avocado. Smush it good. Mix in sour cream to give it a desireable consistancy. Add tiny bits of garlic, onion, and cilantro. Just make sure you ripen your avocado first... there's nothing worse than chunky guacamole. Oh, and don't try mixing salsa in, it turns a nasty shade of brown.

Sorry to post twice in a row, but I didn't catch this the first time around.

It's not a brand name. It's a varietal. It is based on breeding and can make anywhere from a mild to a HUGE difference in flavor. Different varieties can even have different seasons in which they ripen and make their way to the shelves. In most supermarkets (especially anywhere this produce is not grown) you're not going to find much choice or variation in varieties. Hass is the most common to make it to America's shelves according to the Hass Avocado website (lame!) http://www.avocadocentral.com/ but ease of growing and distribution does not mean it is the best for all uses and pallets. Check out the chart on this slightly more objective website for a decently comprehensive outlook on various avocado varieties: http://www.avocado.org/avocado-facts/variety_chart.php

There is a restaurant chain (On the Border I think) that will make the guacamole at your table. If nothing else, the next time you need your fix they will even give a demonstration on how to make it.

And I had no idea about the varieties of avacados. I buy them pretty much like I do bananas and "take what they got" in the store. Thanks

I like Alton Brown's guacamole recipe:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

I also really like the vacuum-packed guac they carry at Costco (you can also find it in the produce section of your local grocery store, usually). Very tasty, and you can freeze the packages until you need to use them.

Another interesting way to eat your avocados, courtesy of Alton Brown (again):

Avocado Compound Butter:

6 ounces ripe avocado meat, approximately 2 small avocados
1 tablespoon freshly squeezed lemon juice
2 ounces unsalted butter, softened
1 garlic clove, minced
1 tablespoon freshly chopped cilantro leaves
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.

from www.foodtv.com

Actually, at El Torito--a Mexican food chain that we have in SoCal...not sure if it's nationwide--the waiters make guacamole tableside. That's actually what set me off into my almost obssessive state.


And thanks onesnowyowl, I didn't know they sold that at Costco. I'll have to check it out next time I'm there.

I never make fancy guac...just throw some salsa and perhaps chopped tomato in witha mashed avocado. I had some in Mexico that was made fresh at the table that was pretty darn good though...

As for Haas...they seem to be the best ones I've tried. I agee with whoever said Florida ones suck...they do. They have no flavor even when ripe and are watery. Life is too short to eat bad avocados.

Tecs cheap and Quick Guac:

Three Avacados....Diced into small cubes
One white onion also diced
One Tomato...guess what...diced
Tablespoon sour cream
1/4 squeesed Lemon and Pulp
Garlic salt to taste

Put it all in a bowl and smash the shit out of it with a fork
Eat and Salivate

Given the mood this tread put me in, I drove the 25 minute (one way) trip to the nearest store that sells avacodos and satisfied my urge. I blended in a bit of sour cream for a change. It wasn't bad, but I don't know that it made a big enough difference for me to be worth the extra fat and calories.

Haha. Glad to know I've made a difference in at least one person's life ;)


I finally got myself some avocados and they are sitting in a bag with a banana as I type. Now, another important question. Anybody have any suggestions for chips? I just remembered that half the fun of eating guac at restaurants was how good the fresh chips are, and I wanted to at least get something along those lines instead of ultra salty, generic tortilla chips.

http://www.fritolay.com/images/cm/tostitos_gold.gif

Tostitos Gold -

They are a little thicker than your regular tortilla chip, closer to what homemade would be like... they are a little salty but not overly salty.

toss 'em in the oven for a few minutes to warm 'em up and they get that real home made taste to 'em.

Surely in LA you have your share of Hispanic markets or even a tortilleria. I suggest you start your search there. Those chips are usually fresher and more delicious than even the wonderful Tostitos Gold Mal showed above. Try a couple different kinds--they should be fairly cheap, cheaper than Tostitos--and see what you like. Some will be crispier, some more greasy, etc. Just make sure they're made with yellow corn.

If all else fails, go to your local Whole Foods and buy a bag of Que Pasa yellow corn chips. Besides the authentic chip mentioned above, these are the closest I've found to restaurant chips. Stone-ground yellow corn...mmm.

I love my tortilla chips.

A Hispanic market in LA? Preposterous! Heh...you got me. I was just being lazy. So, yellow corn is what restaurant chips are made of? Just when I thought I had everything squared away once I got the guacamole taken care of...I find out that I'm not nearly the chip expert I assumed I was. Hah.


And really, I had no idea I'd get so much help for what I thought was a pretty silly question. Thanks again, everyone.

Silly, silly you say? Ahh you must learn that having good dip is a fine art, and those kindred souls of yours here at TFP have passed on some good info. I also just love to eat the stuff. :D

Yes, I have searched long and hard for the perfect combination of guacamole and tortilla chip...salsa and tortilla chip...salsa/sour cream mix and tortilla chip...hummus and tortilla chip...bean dip and tortilla chip...

I eat a lot of things with tortilla chips, evidently.

Well, you're clearly a wise one (you are an owl, after all). Tortilla chips are basically delicious silverware that you don't have to clean. If that's not a winning combination, I don't know what is.

This article is exactly why you just HAVE to either get it made in front of you at a mexican/hispanic joint or make it yourself.

http://www.newstarget.com/002578.html

I've seen many of the packaged guacamoles like that in the store. I got a wild hair once and was going to buy some of that but once I read the ingredients I said to hell with it. I did finally find a frozen mess once that I bought that the main ingredient was actually avacodo but it was a green, slimy, tasteless mess. My sons were pissed at me over that one.

I do have an issue with this though:
If a shopper can't turn the damn container over and read the list of ingredients they deserve to eat cheap paste.

Indeed. To me, those things are avocado-flavored dips...I use them in my layered taco dip, but that's because I can't justify using real guacamole in a layered dip (good guacamole should be eaten alone and I'm poor). Reser's does brand their dip like this "avocado dip" instead of guacamole, notably.

The AvoClassic guac from Costco is the only prepackaged guacamole I eat and expect it to be true guacamole--it only has the things one would expect in guacamole :) I haven't tried the Trader Joe's brand, but I imagine it's much the same (knowing TJ's).

ohh trader Joes has a guaca, I gotta looksie for this next time I go shopping there.

My guacamole is a little different than most; but it's the way a lot of people make it around here:

3 medium-sized avocados
3-5 cloves of garlic, chopped (depending how much you like garlic)
A splash of lemon juice, to taste
Salt, to taste
Two or three good shakes of tabasco

Cut up the avocados and mash the pieces, stir in the rest. It'll get smooth eventually, but I usually leave it slightly chunky. This is a really simple recipe, but I've never had any other guacamole that I liked better.

Hass avocados (the ones that go black when ripe) are favored for guacamole because they have the highest oil content and make the creamiest guacamole. But "creamiest" isn't necessarily "best tasting."

Some green-skin avocados make very fine guac because of their superior taste: particularly the Gwen, the Pinkerton, and the Reed. These are often very firm-fleshed avocados, but you'll know they're ripe if they have a faint speckling of black across the green skin. Even if they seem too hard, they're ripe, and the flesh will be fine once you slice them open. Because they're firm, they also bruise less than Haas avocados.

Stay away from Fuertes, Bacons, and Zutanos for guac; these are all big, bright green avocados with stringy, pale flesh that doesn't taste like much of anything. Even when they're ripe, they don't taste ripe!

Just for the hell of it, here's a pretty hard-core avocado site out of the University of California at Riverside, which has an avocado research facility: http://ucavo.ucr.edu/

Click on the Varieties button to read a pretty good article on where the Hass avocado came from, and another article on some of the best greenskin avocados and why they might supplant the Hass sometime. I buy Gwen avocados (green skinned) from a grower at the local farmer's market. He grows Hass, too, but he constantly encourages people to try the Gwens because he says they're better. And he's right.

a) The paper bag works with or without any particular kind of additional fruit or vegetable... just the 'cado in the bag is all it takes.

b) I'm a purist... in fact, half the time if it's just for me, I eat the avacado with a bit of salt before I have time to make guac out of it.

c) For guac, I agree simple is better... no need for tomato or onion. A bit of cilantro and cayenne (or ancho chili powder is good as well), a touch of salt, and a squeeze of lime (or other citrus) juice to preserve color and give a bit of tang to it.

Mmm, mmm yummy!

Oh yeah :) When I worked at a grocery store my lunch was frequently an avocado from the produce department sprinkled with salt and pepper. Mmm, tasty.