Marthas Classic Guacamole Recipes

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.

ROASTED GARLIC GUACAMOLE

Roasted Garlic Guacamole image

This delicious guacamole recipe, uniquely garnished with cheese, pumpkin seeds, and chicharron, comes from chef Rick Bayless -- it's the heart of his Cinco de Mayo guacamole bar. Get All the Recipes

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

6 cloves garlic, unpeeled
6 medium-large ripe avocados (about 2 1/2 pounds)
1/2 cup coarsely chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice, plus more if necessary
Coarse salt
1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted
3/4 cup Mexican queso fresco or queso anejo, for serving
3/4 cup toasted pumpkin seeds, for serving
3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving

Steps:

In a medium dry skillet, roast garlic over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes. Remove from heat. When garlic is cool enough to handle, peel and finely chop.
Halve avocados lengthwise and remove pit; scoop flesh into a large bowl. Add garlic, cilantro, and lime juice; coarsely mash until well combined. Season with about 1 teaspoon salt. Transfer to a serving bowl and press plastic wrap directly on surface of guacamole to cover; refrigerate until ready to serve. Serve on tortilla chips or bread slices with desired toppings.

CLASSIC GUACAMOLE

Classic Guacamole image

For many, cilantro is the key to making the best guacamole. Serve this with chips, crackers, or crudites.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

4 avocados
2 tablespoons fresh lime juice
1 tomato, seeded and chopped
1 jalapeno, minced
1 garlic clove, minced
1/2 small red onion, finely chopped
1/2 cup chopped fresh cilantro leaves
Coarse salt and ground pepper

Steps:

In a medium bowl, lightly mash avocados, then stir in lime juice, tomato, jalapeno, garlic, red onion, and cilantro. Season with salt and pepper.

Nutrition Facts : Calories 153 g, Fat 13 g, Fiber 6 g, Protein 2 g, SaturatedFat 2 g

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