📝 About This Recipe
Transport your senses to the heart of Michoacán with this authentic, dairy-free masterpiece that celebrates the buttery richness of Hass avocados. This recipe focuses on the 'molcajete' style texture, balancing the creaminess of the fruit with the sharp bite of white onion, the herbal brightness of cilantro, and a citrusy lime finish. Paired with warm, house-made corn tortilla chips dusted with sea salt and lime zest, it is the ultimate expression of Mexican soul food.
🥗 Ingredients
The Guacamole Base
- 4 pieces Hass Avocados (ripe, slightly soft to the touch)
- 1/2 cup White Onion (finely diced)
- 1/2 cup Fresh Cilantro (chopped, including tender stems)
- 1-2 pieces Serrano or Jalapeño Pepper (seeded and minced for controlled heat)
- 1 piece Roma Tomato (seeded and finely diced)
- 2 tablespoons Fresh Lime Juice (about 1-2 juicy limes)
- 1 teaspoon Kosher Salt (or to taste)
- 1 clove Garlic (grated into a paste)
Handmade Tortilla Chips
- 12 pieces Corn Tortillas (preferably day-old or slightly dry)
- 2 cups Vegetable or Grapeseed Oil (for shallow frying)
- 1 teaspoon Fine Sea Salt (for seasoning immediately after frying)
- 1 teaspoon Lime Zest (optional, for the chips)
Garnish
- 2 pieces Radishes (thinly sliced into rounds)
- 1 sprig Extra Cilantro (for the top)
👨🍳 Instructions
-
1
Prepare the aromatics: In a large bowl (or a stone molcajete if you have one), combine the finely diced white onion, minced chili, garlic paste, and half of the salt.
-
2
Using the back of a fork or a pestle, mash the onion mixture against the side of the bowl until it releases its juices and forms a fragrant, slightly wet paste.
-
3
Prepare the avocados: Cut each avocado in half lengthwise, remove the pit, and score the flesh into a grid pattern. Scoop the flesh into the bowl with the aromatics.
-
4
Add the fresh lime juice immediately over the avocado to prevent oxidation and keep the color vibrant green.
-
5
Gently mash the avocado with a fork. Aim for a chunky texture—you want some smooth areas but plenty of visible pieces of fruit for that authentic mouthfeel.
-
6
Fold in the diced tomatoes and the chopped cilantro. Stir gently so you don't over-process the avocado into a purée.
-
7
Taste and adjust: Add more salt or lime juice if needed. Cover the surface directly with plastic wrap to keep air out and set aside while you make the chips.
-
8
Cut the corn tortillas into 6 even wedges each (like small pizza slices). If the tortillas are very fresh, let the wedges sit on a wire rack for 10 minutes to dry out.
-
9
Heat the oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer or test with a small piece of tortilla; it should sizzle immediately.
-
10
Fry the tortilla wedges in batches. Do not overcrowd the pan. Fry for about 2-3 minutes, turning once, until they are golden brown and the bubbling has significantly subsided.
-
11
Remove the chips with a slotted spoon and drain them on a paper towel-lined plate or wire rack.
-
12
While still hot, sprinkle the chips generously with fine sea salt and lime zest. Toss gently to coat.
-
13
Transfer the guacamole to a serving bowl. Garnish with sliced radishes and a few cilantro leaves. Serve immediately with the warm, crunchy chips.
💡 Chef's Tips
Choose avocados that yield slightly to firm pressure; if they are too soft, the flavor can be overly fermented. Mashing the onions and chilies first (the 'paste' method) distributes flavor much more evenly than just tossing them in. To keep leftovers green, press plastic wrap directly onto the surface of the guacamole to eliminate air contact. Never use a food processor; authentic guacamole must be textured, never a smooth liquid. If you prefer less heat, remove the white ribs (membranes) from the inside of the peppers before mincing.
🍽️ Serving Suggestions
Serve alongside a crisp, cold Mexican Lager with a lime wedge. Pair with a refreshing Hibiscus (Jamaica) Iced Tea for a non-alcoholic treat. Use as a topping for dairy-free Sweet Potato Black Bean Tacos. Accompany with a side of pickled red onions for extra acidity and crunch. Serve with a chilled platter of jicama and cucumber sticks for a lower-carb dipping option.