📝 About This Recipe
Rooted in the ancient culinary traditions of Central Mexico, this guacamole is a masterclass in balancing rich, buttery fats with vibrant acidity and heat. By using the traditional 'mortero' technique to create an aromatic base paste, we unlock the deep essential oils of the aromatics before folding in hand-mashed Hass avocados. The result is a chunky, soul-satisfying dip that celebrates the pure, unadulterated flavor of the fruit while offering a complex, herbaceous finish.
🥗 Ingredients
The Aromatic Base (The Recado)
- 1/4 cup White Onion (finely minced)
- 1-2 pieces Fresh Serrano Chili (seeded and minced for medium heat)
- 2 tablespoons Fresh Cilantro (finely chopped leaves and tender stems)
- 1 teaspoon Kosher Salt (or more to taste)
The Heart of the Dish
- 3 large Ripe Hass Avocados (should give slightly to gentle pressure)
- 1.5 tablespoons Fresh Lime Juice (from about 1 juicy lime)
- 1 medium Roma Tomato (seeded and finely diced)
- 1/4 teaspoon Ground Cumin (optional, for a hint of earthiness)
Garnish and Texture
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Radishes (sliced into paper-thin rounds)
- 2 tablespoons Cotija Cheese (crumbled for a salty finish)
- 1 teaspoon Extra Virgin Olive Oil (for a glossy finish)
- 1 tablespoon Pomegranate Seeds (seasonal garnish for sweetness and pop)
👨🍳 Instructions
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1
Begin by prepping your 'aromatic base.' In a large granite molcajete or a sturdy mixing bowl, combine the minced white onion, minced serrano chili, 2 tablespoons of cilantro, and the salt.
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2
Use the pestle (tejolote) or the back of a heavy spoon to grind these ingredients together into a coarse, wet paste. This process breaks down the cell walls of the onion and chili, releasing their flavorful oils.
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3
Slice the avocados in half lengthwise, twisting to separate. Remove the pits carefully using a knife or spoon.
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4
Score the flesh of the avocados in a crosshatch pattern while still in the skin, then use a large spoon to scoop the cubes into the molcajete or bowl with the aromatic paste.
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5
Drizzle the fresh lime juice immediately over the avocado cubes to prevent oxidation and add that essential bright tang.
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6
Using a fork or the pestle, gently mash the avocado. Aim for a 'chunky-smooth' texture; you want some creamy bits and some distinct avocado chunks for the best mouthfeel.
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7
Gently fold in the diced Roma tomatoes. Ensure they are seeded first so the guacamole doesn't become watery.
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8
Add the ground cumin (if using) and the remaining 1/4 cup of chopped cilantro. Fold everything together with a spatula until just combined.
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9
Taste your creation. This is the most important step! Add more salt if the flavors seem dull, or another squeeze of lime if it needs more 'lift.'
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10
Smooth the top slightly and garnish with the crumbled Cotija cheese, thin radish slices, and pomegranate seeds for a professional, vibrant look.
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11
Finish with a tiny drizzle of extra virgin olive oil to give the dip a beautiful sheen and an extra layer of richness.
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12
Serve immediately at room temperature for the best flavor profile. If you must wait, press plastic wrap directly onto the surface of the dip to seal out air.
💡 Chef's Tips
Always use Hass avocados; their high oil content provides the signature creamy texture that other varieties lack. Never use a blender or food processor—guacamole should have a rustic, hand-mashed texture, not the consistency of baby food. If your lime is firm, roll it on the counter under your palm for 10 seconds before cutting to maximize juice yield. To keep it green for longer, keep the pits and place them on top of the finished dip before covering tightly. Adjust the heat by including or removing the white membranes (ribs) of the serrano chili, as that is where the capsaicin is concentrated.
🍽️ Serving Suggestions
Serve with thick-cut, warm corn tortilla chips dusted with a hint of chili lime seasoning. Pair with a crisp, cold Mexican Lager or a classic lime Margarita on the rocks. Use as a premium topping for grilled carne asada tacos or slow-cooked carnitas. Serve alongside chilled jicama and cucumber batons for a refreshing, low-carb dipping option. Dollop onto a warm bowl of black bean soup for a creamy, cooling contrast.