Cinco de Mayo Guacamole Recipe

Traditional Guacamole

Every year for Cinco de Mayo, my friends would ask me for my traditional guacamole recipe. However, as with most home cooks, many of our family recipes are not written out with actual measurements. So I am happy to have a reason to finally write it all down and share this recipe with everyone.

Guacamole can be used in tacos and burritos, served with quesadillas, or just placed alongside a salsa and tortilla chips. No matter what your preference, make sure you include it on your grilled burgers—they will never be the same.

Makes about 3 cups (700 ml)

Ingredients

4 Large Hass avocados, ripe

½ cup (90 g) chopped tomato

¼ cup (35 g) minced onion

1 tablespoon minced jalapeño chile

¼ cup (10 g) chopped fresh cilantro leaves

½ teaspoon salt, or to taste

¼ teaspoon freshly ground black pepper, or to taste

1 ½ tablespoons fresh lime juice, or to taste

Preparation

Slice the avocados lengthwise around the pit and carefully remove the pit. Using a large spoon, scoop out the avocado flesh and place it in a large bowl. Using the back of a fork, mash the avocado until slightly smooth but still chunky. Mix in the tomato, onion, jalapeño, and cilantro. Add the salt and pepper, followed by the lime juice. Taste and adjust the seasonings. Serve immediately.

Notes

You can seed and devein the jalapeño to reduce the heat level or omit it completely for people with milder tastes. The lime juice prevents the guacamole from getting dark quickly. If you are preparing the guacamole in advance, squeeze the lime juice over the guacamole and then mix it in just before serving to keep it from turning dark. Covering your guacamole with plastic wrap will also help to keep its glorious green color.

Excerpt from Claudia’s Cocina, A Taste of Mexico. Chef Claudia Sandoval’s Best-Selling Cookbook. Claudia Sandoval comes back for the new season of MasterChef Latino premiering Sunday, May 19 at 7 / 6C on Telemundo.