I’ve wanted to do a guacamole post for months. Months. I’ve made it plenty of times in those months but never have the patience to take pictures. I simply don’t have the self control to stop myself from eating it the moment it’s ready! Guacamole is one of my favorite meals ever, ever, EVER. Yes, it’s a whole meal; the hubs and I quite regularly devour a giant bowl of it with totopos, which are simply corn tortillas cut into quarters and baked until crispy. Like tortillas chips, only without all the oil and salt. They’re also much thicker than chips, which make them stronger, more capable guacamole shovels.
Avocado almost melts on the tongue. Smooth, flavorful, and buttery, a plant can’t possibly get much better, in my opinion. But besides tasting absolutely divine, it also offers an array of health benefits. Unfortunately, it has come to my attention that people actually avoid avocados. I had a coworker come back from his lunchbreak and tell me, in hushed tones, that he had seen another coworker order guacamole on her chicken sandwich, and did I know how fattening guacamole is? I tried not to laugh out loud.
The avocado is, indeed, comprised mostly of fat, but it’s NOT fattening. The human body needs fat to function properly, but there are good and bad fat choices. I won’t go into a whole spiel here, so if you’d like to read more on why good fats are critical to a healthy diet, click here, here, here, or google “healthy fats” for a plethora of information on the topic. Some good sources of healthy fats include nuts, olive oil, fatty fish, and – you guessed it – avocado. So please, please, eat avocado at every opportunity, and most preferably in guacamole form.
Guacamole is entirely customizable. Some people like it smooth and creamy, others chunky. Some like it mild, others spicy. It’s taken me a few years to perfect it to my taste, but you should most definitely take your own preferences into consideration. If you’re not big on cilantro you will hate my guacamole, but you’re not making it for me, are you? Omit the cilantro, just never tell me about it because I will cry.
(amounts are approximate)
2 large avocados
1 medium tomato, chopped
2 – 3 serrano peppers, seeds removed and finely diced
1/4 – 1/3 cup fresh cilantro, chopped
1/8 – 1/4 cup red onion, finely diced
Salt and pepper to taste
Is that not a beautiful list of ingredients? Simple, fresh, and healthy.
Of course, the avocado is the most crucial. Invest in the best ones you can find; guacamole deserves it. I generally look for avocados the size of my face.
Before you get started, cut your corn tortillas into quarters, spread out on a cookie sheet, and put in an oven preheated to 350. Let those bake while you prepare your guacamole and they should be nice and crispy when you’re done.
First, chop the tomatoes, onion, serranos, and cilantro.
Scoop the avocado into a bowl and mash to your heart’s content. I like some chunks in there, especially because it tends to smooth out a lot when you mix it all together.
Add your chopped ingredients to the avocado and squeeze fresh lime juice on top. Add salt and pepper to taste. I like freshly ground sea salt and black peppercorn. Adjust flavors as desired.
Take your crispy totopos out of the oven and scoop the avocado perfection into your mouth. Repeat. Repeat. Repeat. Seriously, don’t stop.
Make it, see for yourself. Don’t forget the cilantro.
~Becky, a skinnyfat girl