mexicanheavenfood

A real Mexican heaven in Ireland

Ahuacamolli – Guacamole July 24, 2011

In the ancient Mexican language, Náhuatl, Ahuacamolli means ‘avocado salsa’ [‘ahuaca’ – avocado / ‘molli’ – salsa/sauce] Until today this recipe is a classic as it adds a lot to a taco, salad or any other dish this is why I wanted this recipe to be the very first one in this blog because you will be able to prepare and eat it in only a few minutes and hopefully remember it for years.

The history of guacamole comes from hundreds of years of tradition and some popular Mexican stories tell that avocados were only to be hand picked by men, women were not allowed to do so. Nowadays, the challenge for those living in Ireland is to actually find suitable avocados, so I have done a bit of research around and selected a number of shops where you will easily find them:

Tesco Dundrum

Fallon & Byrne (Actually this is a nice shop where you will be able to find a few magic ingredients)

Superquinn Ballinteer

I have listed them in order of preference, Tesco seems to have avocados that are suitable for guacamole more often than other places. My definition of ‘suitable’ in this case is that the avocado is black or purplish; your finger should sink nicely in it, not too soft, not too hard and in terms of taste, the closest taste to Mexican Hass avocado are the ones that come from Peru.

Now, let’s get hands on deck – Once you have bought your nice avocados, ensure that they are dark and soft enough to mash them, simply get the following:

– 1/2 small onion

– 1 small tomato

– 1/2 lime

– 1 pinch or 2 of salt, or 1 salt/1 chicken stock powder

Suitable avocado, onion, tomato, and lime.

So the recipe goes like this – Get a bowl and mix in this order: chopped onion, then mash the avocado, add salt (and chicken stock, if you went for that option; this option is not suitable for vegetarians) and gently mix. After that, add the lime juice and the tomato and mix again.

This is how a nice avocado should look like.

Mashed avocado, onion and salt/chicken stock.

Adding tomato and lime.

Tada! guacamole sorted, now a few tips:

1. If you are not going to eat it immediately after preparing, simply make sure to add some lime juice on top to prevent that the guacamole turns dark.

2. Always keep the avocado seed and add it to your guacamole at the very end, this will add a nice touch and it is a belief in Mexico that the guacamole will be preserved green for longer as the seed is he heart of the avocado.

My suggestion? – Quesadillas with guacamole, make a great light supper.

Nice supper ready!

A healthier option for those on diets: guacamole on Ryvita bread. It is also great for parties, simply buy lightly salted tortilla chips (Marks & Spencer sells good ones) and leave the rest to your guests.

Buen Provecho!

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3 Responses to “Ahuacamolli – Guacamole”

  1. Rob Says:

    By the way, I bought some excellent avacados in Lidl the other day, thick skinned, knobbly and rough, purple, and ready for eating that day in a salad and the next in guacamole. They are also 39c at the moment. In the old days you could go to the market late when you were having a party and say to the woman at the stall at the end of the day “I’ll give you a quid for those avacados, they won’t be any good tomorrow”. Nowadays they’re wise to that stuff. Oh well.

    More recipes!

    • Brilliant! I will have a look in Lidl this weekend, at the moment I am only covering city centre and south, but hopefully with the help of more Mexican food savvies like you we will improve our shopping routes… sure there are plenty of resources out there. More recipes coming, trying to get guajillo chillies for this weekend’s recipe, so if you find any, let me know.

  2. Great site. A lot of useful info here. I’m sending it to a few buddies ans also sharing in delicious. And of course, thank you for your effort!


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