Copycat Chipotle Guacamole Food
COPYCAT CHIPOTLE GUACAMOLE
Thank goodness avocados contain omega-3's! Eating guacamole, it's *practically* going to the gym. That's a joke, people. It's just really delicious, and we all can dream.
Provided by EmKenBken
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.
- Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.
- Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.
CHIPOTLE MEXICAN GRILL GUACAMOLE COPYCAT
Make and share this Chipotle Mexican Grill Guacamole Copycat recipe from Food.com.
Provided by DitaVT
Categories Mexican
Time 7m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Wash avocados.
- Cut in half and scoop out the meat into a large bowl. Partially mash the avocados.
- Add onion, jalapenos, garlic and lime juice. Mash together until well blended and fairly creamy in consistency.
- Salt to taste.
Nutrition Facts : Calories 534.4, Fat 39.7, SaturatedFat 5.8, Sodium 26.5, Carbohydrate 49.7, Fiber 21.5, Sugar 11.1, Protein 8
CHIPOTLE GUACAMOLE
Perfect with chips as a dip or as a side to grilled steak or meat. Fantastic with fajitas! From Williams-Sonoma.
Provided by PaulaG
Categories Southwestern U.S.
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt.
- Smash with fork or pestle to a coarse paste.
- Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete.
- Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary.
- Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion.
- Serve immediately.
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- In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in onion, cilantro, and jalapeños. Season to taste with salt (I like 1/2 teaspoon). Serve with chips.
- To refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air.
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- Halve the avocados and remove the pits. Finely chop the onion, cilantro, and jalapeño (keep the seeds if you like your guacamole with an extra kick). Cut the lime into four wedges.
- In a medium bowl, combine the avocados and squeeze in two lime wedges. Mash until smooth and add onion, cilantro, and jalapeño. Continue to mash and stir until fully incorporated. Season to taste with salt and pepper. A few shakes of each should do.
- Squeeze the juice from a third lime wedge over the top (you can use the last of the four lime wedges as a garnish). Optional: cover the bowl with plastic wrap and place directly into the fridge for about 30 minutes.
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