📝 About This Recipe
Transport your taste buds to the heart of Michoacán with this vibrant, authentic Mexican dip that balances creamy richness with a zesty citrus punch. Unlike processed versions, this recipe celebrates the 'chunky-smooth' texture of perfectly ripe Hass avocados, enhanced by the traditional aromatics of white onion, cilantro, and serrano chilies. It is a timeless masterpiece that proves simplicity, when executed with high-quality ingredients, is the ultimate culinary luxury.
🥗 Ingredients
The Avocado Base
- 3 large Hass Avocados (ripe, slightly soft to the touch)
- 1.5 tablespoons Lime Juice (freshly squeezed; about 1 large lime)
- 1/2 teaspoon Kosher Salt (plus more to taste)
Aromatics and Texture
- 1/3 cup White Onion (finely diced)
- 1-2 pieces Serrano Chile (stemmed, seeded, and minced for heat control)
- 1 medium Roma Tomato (seeded and finely diced)
- 1/2 cup Fresh Cilantro (finely chopped, including tender stems)
- 1 clove Garlic (pasted or very finely minced)
- 1/8 teaspoon Ground Cumin (optional, for a hint of earthiness)
For Garnish
- 2 pieces Radishes (thinly sliced into rounds)
- 1 tablespoon Cotija Cheese (crumbled)
- 1 sprig Extra Cilantro (for visual appeal)
👨🍳 Instructions
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1
Place the finely diced white onion and minced serrano pepper into a small bowl and cover with cold water for 5 minutes. This takes the 'bite' out of the raw onion and ensures a cleaner flavor profile.
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2
On a cutting board, mince your garlic clove and sprinkle it with a pinch of salt. Use the side of your knife to mash it into a smooth paste; this ensures no one bites into a raw garlic chunk.
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3
Halve the avocados lengthwise, remove the pits carefully with your knife, and scoop the flesh into a large non-reactive mixing bowl (glass or ceramic is best).
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4
Immediately drizzle the fresh lime juice over the avocado to prevent oxidation and browning.
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5
Using a potato masher or a large fork, gently mash the avocado. Aim for a texture that is mostly creamy but still contains small, pea-sized chunks for a rustic, authentic feel.
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6
Drain the onions and serranos thoroughly in a fine-mesh sieve and pat dry with a paper towel.
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7
Fold the drained onion and serrano mixture into the mashed avocado along with the garlic paste.
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8
Add the diced Roma tomatoes, chopped cilantro, and ground cumin (if using).
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9
Using a rubber spatula, gently fold the ingredients together until just combined. Over-mixing will turn the guacamole into a paste, which we want to avoid.
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10
Taste the mixture with a tortilla chip (since chips contain salt) and adjust the seasoning with more kosher salt or lime juice as needed.
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11
Transfer the guacamole to a serving bowl, smoothing the top slightly.
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12
Garnish with sliced radishes for crunch, a sprinkle of Cotija cheese for saltiness, and a fresh sprig of cilantro.
💡 Chef's Tips
Always use Hass avocados; their high fat content provides the signature buttery texture. To keep guacamole green for hours, press plastic wrap directly onto the surface of the dip to eliminate air contact. If you prefer less heat, remove the ribs and seeds from the serrano peppers before mincing. Never use a blender or food processor—authentic guacamole must be hand-mashed to maintain its structural integrity. Salt is the most important enhancer; if the guacamole tastes 'flat,' add another pinch of kosher salt.
🍽️ Serving Suggestions
Serve with warm, thick-cut corn tortilla chips dusted with sea salt. Pair with a crisp, cold Mexican Lager or a fresh lime Margarita on the rocks. Use as a premium topping for grilled carne asada tacos or chicken enchiladas. Serve alongside fresh jicama and cucumber sticks for a lower-carb dipping option. Add a dollop to a bowl of spicy Tortilla Soup just before serving.