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guacamole

kaybaj - 3-6-2011 at 10:43 AM

looking for a recipe for the type of creamy guacamole that is served at taco stands in baja.

Timo1 - 3-6-2011 at 10:59 AM

Whats wrong with your own recipe...We had it 2 nights ago
Yummmmmmmmmmmm

shari - 3-6-2011 at 11:01 AM

put avocado pieces in a blender and add water and salt....oh yeah, and blend till runny so it goes farther.

Cypress - 3-6-2011 at 11:53 AM

Mash a few avocados in a bowl and add your favorite salsa.

woody with a view - 3-6-2011 at 12:05 PM

no, no, no!

dice avocados after removing skin and leave pits in the bowl
dice tomatos
dice onion
add ground garlic
top with cilantro

figure out the quantities based upon the # of hungry campers.....

edit: mix it all, add salt and lime to taste.

[Edited on 3-6-2011 by woody with a view]

astrobaja - 3-6-2011 at 12:26 PM

I know the guac served at stands are like how Shari describes but I prefer the more thick method like what Woody said. Still not sure if minced garlic belongs in a "traditional" guac.... maybe roast the garlic 1st to soften the sharp raw garlic taste. Its all good though!

woody with a view - 3-6-2011 at 12:34 PM

by "ground" i meant dry garlic powder. not garlic salt.

norte - 3-6-2011 at 01:01 PM

I guess no one likes green peppers in theirs. I do and prefer the chunky style vice blender.

JESSE - 3-6-2011 at 01:37 PM

Recipe for the perfect guacamole:

-Avocado
-Salt
-Onions
-Tomato
-Cilantro
-Touch of olive oil

Proper consistency:

You can add just about anything you want and its fine, except, NEVER! EVER! make watery guacamole. Only chilangos make that horrible mess, just don't do it.

kaybaj - 3-6-2011 at 01:40 PM

yes I'm familiar with the chunky style. but was wondering how they made the creamy style served a taco stands. the kind that has the consistency of thick cream. is it really just water and salt in a blender?

woody with a view - 3-6-2011 at 01:42 PM

add crema or sour creme NOB. i hate the runny stuff that is like 1970's style avocado curtains and carpet color! guac should be the color of the nekid avocado.

DENNIS - 3-6-2011 at 01:58 PM

Here's a bunch of alternatives for those who don't mind getting away from tradition:

http://tinyurl.com/4fz2rpp

mulegemichael - 3-6-2011 at 01:59 PM

you got it, kaybaj; just water and salt and aguacate...pretty simple, huh?.....THEN, for real guacamole, simply make salsa fresca out of tomatos, cilantro, jalepenos, and onions, mash up some avacados and add the salsa fresca till you like the consistancy...viola!!!....right, jesse???

Bajahowodd - 3-6-2011 at 05:36 PM

My brother-in-law used to add mayonnaise. But then again, he put ketchup on his steak! :lol:

mulegemichael - 3-6-2011 at 05:39 PM

eeeeewwwww!

woody with a view - 3-6-2011 at 05:41 PM

how about mayo and ketchup on fries? mmmmmm......

DENNIS - 3-6-2011 at 05:52 PM

Quote:

Originally posted by woody with a view
how about mayo and ketchup on fries? mmmmmm......

Absolutly yes. Ketsup on Cottage Cheese too.

woody with a view - 3-6-2011 at 06:03 PM

mustard on cold pizza.

DENNIS - 3-6-2011 at 06:11 PM

Quote:

Originally posted by woody with a view
mustard on cold pizza.

OhOh....I have to draw the line on this one. I guess I'll have to try it.

Cypress - 3-6-2011 at 06:16 PM

Thousand Island Salad dressing on pizza! :bounce:

DENNIS - 3-6-2011 at 06:17 PM

Quote:

Originally posted by Cypress
Thousand Island Salad dressing on pizza! :bounce:

YUMMY

Avocado Dressing, Not Guacamole

Gypsy Jan - 3-6-2011 at 06:40 PM

Avocado
Mayo
Crema
Salt

This is the classic taquero dressing, minus the secret ingredients.

bajabass - 3-6-2011 at 08:25 PM

Gringo Guacamole

4 avocados, diced
1/2 red onion diced
1/2 brown onion diced
2 ripe tomatoes, diced
1 chile serrano, remove seeds, finely diced
1 or 2 tbsp sour cream
seasoned pepper, garlic powder, salt, to taste
lime juice, to taste
Mix with a spoon lightly until sour cream disappears

Make a lot, it won't last long!!!

Bajahowodd - 3-7-2011 at 05:26 PM

Is it ketchup or catsup???

DENNIS - 3-7-2011 at 05:58 PM

Quote:

Originally posted by Bajahowodd
Is it ketchup or catsup???

I think it's both:

http://en.wikipedia.org/wiki/Ketchup

woody with a view - 3-7-2011 at 08:10 PM

catchup?

CortezBlue - 3-8-2011 at 08:49 AM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by Cypress
Thousand Island Salad dressing on pizza! :bounce:

Thousand Island (Mil Isla) with creamy horse radish sauce mixed up and used as a dip or it is really good with Salmon :biggrin:

Bob H - 3-8-2011 at 08:57 AM

Quote:

Originally posted by JESSE
Recipe for the perfect guacamole:

-Avocado
-Salt
-Onions
-Tomato
-Cilantro
-Touch of olive oil

Proper consistency:

You can add just about anything you want and its fine, except, NEVER! EVER! make watery guacamole. Only chilangos make that horrible mess, just don't do it.

Jesse, that looks GREAT! Gotta love it. :yes:

David K - 3-8-2011 at 09:15 AM

Jesse's guac is the way I like it! It isn't the runny liquid of what kaybaj was looking for, but the scoopable dip for chip or meals.

My simple recepie is avocado, diced sweet onion, garlic, salt, tapatio (or diced jalapeños) to perk it up, smashed together then garnish with cilantro and grated cheddar cheese.

Heather - 3-8-2011 at 10:11 AM

Secrect ingredient for the best guacamole estilo CSL is soy sauce...not mayo or ketchup!

BajaBlanca - 3-8-2011 at 04:04 PM

and remember to leave the avocado pit in it so that it doesn't go brown. One pit is enough, no matter how many guacs you used.

and Jesse - really good pic, now where is that guacamole when one wants it !!! like now !!!!

comitan - 3-8-2011 at 04:30 PM

If you like garlic try this.

1 Avocado made into paste(crushed with fork.)
1 Clove garlic through garlic press
very little garlic salt mix together and enjoy.

Bajahowodd - 3-8-2011 at 04:39 PM

Why does everyone seemingly hate avocados? How about mashing avocados and adding some lime juice?

Reason I mention that is that fundamentally, people eating guac are doing so with other comestibles. So whatever it is that you are consuming with the guac, it will add an appropriate flavor.

If you just wish to eat guac by itself, with your fingers, then, by all means, add all that other stuff! :lol:

Hook - 3-8-2011 at 04:44 PM

I pretty much use Jesse's recipe but I like adding some lime juice (for flavor, more than for preservative properties) and I like adding grated jack or cheddar cheese. Use the thick grated side not the fine grated side of the grater. Stir all ingredients until it just becomes slightly creamy with some avo chunks still present.

Soy sauce..........that sounds interesting, in place of salt.

David K - 3-8-2011 at 04:50 PM

Yes... It has been a while since I made it... LIME JUICE sí!

AmoPescar - 3-8-2011 at 06:54 PM

Hi KayBaj

I'm wondering if what you are thinking about is a salsa that Taquerias here in SoCal usually call 'AGUACATE'.

It's usually a fairly bright green color compared to Salsa Verde. It's absolutely one of my favorites, especially on Carnitas tacos or Burritos! There is a Taqueria right across the street from my home that makes a very good tasting Aguacate.

It's made with Tomatillos and Avocados, salt, lime juice and usually some extra chiles, like a Serrano. Just put everything in a food processor and whirl away.

I looked it up on Google and there are many recipes there to try. I'd try out a few to see if it's what you want.

Another possibility is an Avocado sauce that is like the type they serve on Taquitos here in taquerias. That's sold in gallon jugs in Places like Smart and Final.

Miguelamo

AmoPescar - 3-9-2011 at 04:30 PM

BUMP!

I want o hear more opinions about...and recipes for that thick green nectar of the gods called 'Guacamole'!!

Amo :saint: