Guacamole Taquero Taco Shop Guacamole Food

CALIFORNIA TACOS AND MORE - GUACAMOLE

California Tacos and More - Guacamole image

Provided by Food Network

Time 10m

Yield 10 to 15 (3-ounce) servings

Number Of Ingredients 6

Ingredients

12 ripe avocados
5 jalapeno peppers
1/2 bunch fresh cilantro, leaves only
2 tablespoons chopped garlic
2 tablespoons chopped onion
1 tablespoon sea salt

Steps:

Combine all the ingredients in a food processor or for best results mashed together by hand. This can be stored in the refrigerator, with as little contact with air as possible, is recommended. If you do store, place the guacamole in a container and cover with a sheet of plastic wrap before closing the container. If it is made to be used right away, it should be used within 24 hours.

TAQUERIA GUACAMOLE

Taqueria Guacamole image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 2 to 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 ripe avocados
1 lemon, juiced
1 plum tomato, seeded and chopped
1 small white onion, finely chopped
1 medium fresh jalapeno, seeded and finely chopped
Coarse salt

Steps:

Halve avocados lengthwise around pit. Remove pit with a large spoon, then scoop out flesh into a bowl. Squeeze the lemon juice into bowl. Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency. Season guacamole with salt, to taste.

TACO TRUCK-STYLE GUACAMOLE

Taco Truck-Style Guacamole image

The acid in the tomatillos will keep your guacamole bright green even if not serving right away.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 2 1/2 cups

Number Of Ingredients 6

Ingredients

2 ripe but firm avocados, peeled, pitted, and chopped
2 cups chopped tomatillos
1/4 cup chopped white onion
1/4 cup chopped jalapeno
1/2 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Steps:

In a food processor, combine avocados, tomatillos, onion, jalapeno, cilantro, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 cup water. Puree until smooth. Serve immediately or refrigerate in an airtight container up to 3 days.

GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"

Guacamole - Real Authentic Mexican

I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.

Provided by Theresa in Chi-town

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 large Hass avocadoes (black in color,slightly soft to the press)
2 large limes, juice of
1 medium white onion (diced)
3/4 cup loosely packed fresh cilantro (chopped finely)
1 large tomatoes (Diced-make sure it isn't overly ripe)
salt
finely chopped fresh jalapeno (optional)

Steps:

Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
Add jalapeño to taste.
Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.

Nutrition Facts : Calories 206.2, Fat 17.6, SaturatedFat 2.4, Sodium 12.5, Carbohydrate 14, Fiber 8.5, Sugar 2.2, Protein 2.8

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