OK… first thing’s first.
If you are planning to make guacamole for the Super Bowl this weekend and you haven’t yet purchased your avocados… stop what you’re doing and head to the store.
You need to give those creamy green orbs of goodness a chance to perfectly ripen before using them.
Once you’ve got that taken care of, you can continue reading.
Ready? Cool.
So… I realize that most people don’t need an actual recipe for guac. But the reason I decided to do this particular post is I wanted to recreate the famous guacamole from Chipotle Mexican Grill (yes, I know it costs extra).
Chipotle’s guacamole is actually pretty simple and straightforward. Avocado, red onion, cilantro, jalapeno and citrus juice. Perhaps the only slight surprise ingredient was the combination of lemon AND lime juice instead of just lime.
I used a potato masher for the job, but you can use the back of a fork or even a spoon. Start with just the ripe avocado and citrus juices to roughly mash. This will also help to distribute the juice throughout the avocado to help slow down the oxidation (browning) process.
Next, add the onion and jalapenos and mash into the avocado. Stir in the cilantro and season to taste with salt. Don’t be shy with the salt! It will really help bring out all the flavors.
And that’s it! I decided to also serve my guac with Chipotle copycat tortilla chips which are ridiculously easy to make at home as long as you have a package of tortillas, salt and a little lime juice. Just use this recipe and toss with lime juice once you are done.
I also used this alongside my copycat steak/chicken marinade & the cilantro brown rice that I used in the quesarito to make a homemade burrito bowl. I used chicken thighs and seared them in a cast iron skillet and then finished them off in the oven. Sooooooo good.
*Tip for storing: Take a piece of plastic wrap and smash it down over the top of the guac so that no air can get in. Store in refrigerator until ready to use. I’ve found this is the best way to keep the guacamole from browning. Yes, way better than putting a pit in the middle of the bowl.
document.write(”);
For the guacamole:
- 3 large ripe avocados, peeled and pitted (use more if your avocados are small)
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon fresh squeezed lemon juice
- 1/2 cup red onion, finely chopped
- 1 jalapeno pepper, seeded/cored and finely chopped (use 2 if you like more heat)
- 1/2 cup fresh cilantro, chopped
- kosher salt, to taste
For the chips:
- 12 corn tortillas
- safflower oil
- sea salt
- lime juice
For the guacamole:
- Roughly mash avocado with citrus juices using a potato masher or a fork. Next, add the onion and jalapenos and mash into the avocado. Stir in the cilantro and season to taste with salt.
For the chips:
- Pre-heat oven to 400 degrees. Brush each tortilla with a little oil, cut them in wedges (6 per tortilla), sprinkle with salt and bake in the oven until browned and edges start to curl. (about 10 minutes, but check them often) Toss with fresh lime juice and serve.
