{"id":6535,"date":"2021-02-07T18:41:07","date_gmt":"2021-02-07T18:41:07","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=6535"},"modified":"2024-07-19T11:36:04","modified_gmt":"2024-07-19T11:36:04","slug":"maricarmens-guacamole-with-1-secret-ingrediente","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/maricarmens-guacamole-with-1-secret-ingrediente\/","title":{"rendered":"Guacamole De MariCarmen Con 1 Ingrediente Secreto"},"content":{"rendered":"\n

\u201dGuacamole is, for me, such a big deal,\u201d says MariCarmen Ortiz Conway, one of our go-to Mexican cooks and our favorite tequila expert. \u201dIt is one of the most typical recipes of Mexico because it is green, white and red\u2014like our flag. Green from avocados, white from onion, red from tomato. It’s beautiful. It’s healthy. It has it all.\u201d<\/p>\n\n\n\n

We asked MariCarmen how to make her legendary guacamole, and why hers is so famous with her family and friends. Here\u2019s what she told Familia Kitchen:<\/p>\n\n\n\n

It’s the perfect hors d\u2019oeuvre to eat acompa\u00f1ado: accompanied. El guacamole, la magarita<\/a> y el tequila<\/a> all taste best when enjoyed with your favorite dishes and with your family and friends: people you love.<\/p>\n\n\n\n

This receta is a combination of a recipe from my family and another one given to me by my querid\u00edsima sister-friend from Mexico, Paula Haro, who I met when I moved here. This is important to say: This country gives you incredible friends from your homeland who you meet here and find out you are from the same place. We all combined our versions \u2014 and then I added my own touches.<\/p>\n\n\n\n

Feel free to change the proportions of these three ingredients, as you prefer. If you don\u2019t like onion, don\u2019t put so much. If you really love tomato, go ahead and put in a little more. That is as guacamole should be!<\/p>\n\n\n\n

I take the seeds out of both the tomato and the serrano\u2014this makes the guacamole less watery and not too spicy. I only use the skin, which I dice, for both. I reserve the tomato seeds for soups. This way you get all the flavor and not the pique. Of course, if my Mexican friends are coming over, I don\u2019t take the seeds out!<\/p>\n\n\n\n

To help stop the avocados from turning black once you cut them, add the lime right away and set aside. My grandmother always told us to leave the avocado seed in the bowl, as a decoration: it further helps stop the blackening. I get everything diced and ready and mix it all together moments before my guests come. It looks so beautiful.<\/p>\n\n\n\n

Ready for my secret ingredient? The most unusual part of this guacamole is its use of bouillon. I use Knorr Suiza chicken. This is a very traditional taste in Mexican cuisine. It reminds me of my grandmother\u2019s cooking and has a very distinct and authentic flavor. I like how the bouillon enhances the taste of the guacamole, taking the place of salt.<\/p>\n\n\n\n

I like to serve my guacamole with totopos, or tortilla chips.<\/a> I also like to serve it with chicharr\u00f3n or pork rinds. We like to eat guacamole at a party, as an hors d\u2019oeuvre. Also on top of a taco or tostada, or sope. El guacamole is very good acompa\u00f1ado with everythig. It\u2019s so versatile.<\/p>\n\n\n\n

El guacamole es buen\u00edsimo! Now: What to drink with it. Because it has citrus in it and its texture, guacamole goes with tequila blanco<\/a>: alone to sip, or in a margarita<\/a>. Or serve it with tequila reposado for a richer flavor combination. Really, it\u2019s whatever type of tequila you like best.<\/p>\n\n\n\n

It\u2019s a dish celebrating our Mexican nationality at its most authentic. Guacamole, like tequila, is a gift from Mexico to the world.

You can reach MariCarmen directly here<\/a>, if you are interested in tequila tastings or educational classes.<\/em><\/p>\n\n\n\n

Ready to make MariCarmen\u2019s<\/a> authentic and delicioso guacamole?<\/h2>\n\n\n
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MariCarmen\u2019s Guacamole With 1 Secret Ingrediente<\/h2>\n\n
\n \t\t \t\t\tRecipe by MariCarmen Ortiz Conway<\/span>\n \t\t\n
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  • <\/li><\/ul>4.1<\/small> from<\/small> 15<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      5 to 6<\/span> avocados<\/span><\/p><\/li>

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      2 to 3<\/span> Roma tomatoes, seeded and diced <\/span><\/p><\/li>

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      1 to 2<\/span> serrano chiles, seeded and diced<\/span><\/p><\/li>

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      1<\/span> white onion, diced<\/span><\/p><\/li>

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      1<\/span> bunch<\/span> cilantro, finely chopped<\/span><\/p><\/li>

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      1 to 2<\/span> tsp<\/span> chicken bouillon (I used Knorr Suiza), adjust as needed<\/span><\/p><\/li>

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      1 <\/span> tsp<\/span> olive oil<\/span><\/p><\/li>

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      1<\/span> lime, juiced<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Scoop out avocados from shells into your serving bowl and slice each in half. Add lime and mix with a fork or a mashing tool, gently. Be careful not to overmix, so your guacamole doesn\u2019t get soupy. I mash it 1, 2, 3 times \u2014 y ya \u2014 done!<\/li>
      • Slice open the tomatoes. Take out the seeds and watery pulp and reserve for another day. Dice the tomato skin only.<\/li>
      • Same thing with the chile: Seed and dice the serrano skin only. <\/li>
      • Chop the onion into a small dice.<\/li>
      • Finely chop the cilantro.<\/li>
      • Fold the tomatoes, serrano, onion and cilantro into the avocados, gently. <\/li>
      • Now for the unusual ingredient: sprinkle a tsp (or 1 Tbsp if you wish, according to how strong you want the flavor)\u201a of chicken bouillon. Mari Carmen uses Knorr Suiza. “This will give it a salty sabor tradicional that takes me back to my grandmother\u2019s cooking.”<\/li>
      • Add a little bit of olive oil to give your guacamole body and texture. Mix one last time y est\u00e1 listo \u2014 it’s ready.<\/li>
      • Last step: seal the guacamole. I tightly cover the bowl with wax paper so that no air gets in. This helps prevent the avocados from oxidizing and turning black. lace in the refrigerator. When your guests are arriving, pull your bowl out and serve with totopos or tortilla chips. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Note: Don\u2019t mash your aguacates until you have everything else chopped and ready to go. This will help delay the avocados turning black. And be careful not to smash them too much because they get black faster. The less you touch the avocado the better.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t