This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Grind It.
If there is a better party dish than perfectly crafted guacamole I’ve never had it. Of course, there are lots of things better than average guacamole. My boys are 4 and 7 years old. They’ve made more batches of guacamole than most adults and they fight over who gets to be my sous chef every time they see an avocado. Over the years, we’ve enjoyed guacamole de molcajete in various forms. Some are spicy while others have a kick of lime.
So what is the secret to great guacamole de molcajete you might ask? The Chile Paste. The paste is where the magic happens. The flavors of the onion, cilantro, and pepper are married and amplified with good salt and a little understanding about technique. The tool of choice is the molcajete, a basalt implement that allows you to coax the maximum flavors from just a few simple ingredients.
The molcajete has been used for centuries, even as far back as the Aztec and Mayan civilizations. Sometimes it’s better to trust tradition than new technology.
|2 people||10 minutes|
Guacamole is a universally loved snack, side or condiment. Made in the traditional Mexican Molcajete, you'll be able to coax new and amazing flavors out of this old standard. Give it a shot and experiment with different onions and chiles to really spice it up.
- 1/4 small onion diced
- 1 Tbs cilantro chopped
- 1/4 jalapeno chopped
- 1 tsp sea salt
- 3 ripe avocados cubed
- 1/2 ripe Roma tomato diced
- 2 Tbs cilantro chopped
- 1 tsp sea salt or to taste
- Add the diced onion, chopped cilantro, and chopped jalapeno to the Molcajete and salt it. Using the tejolote, or hand stone, grind the ingredients until the onion is completely broken down and all ingredients have been combined thoroughly.
- Add the cubed avocado and remaining chopped cilantro and turn with a spoon or spatula to incorporate the Chile Paste. You can use the spatula to break down the avocado until you achieve the perfect consistency. Add the tomatoes and salt before gently folding them into the mixture.
- Season to taste with salt and fresh cracked pepper and enjoy!
Adjust the heat with more or less jalapeno or by substituting a different variety of pepper.
Of course, tradition must give way to exploration and innovation at some point. Guacamole always tastes better when made in a molcajete if you ask me but that doesn’t mean you can experiment with the flavors. Try a little lime basil in place of the cilantro, or give a little applewood smoked salt a try. Heck, why not try a little roasted red pepper instead of the jalapenos.
With a bowl of freshly made guacamole you can make the following recipes:
- Three Cheese Quesadilla
- Guacamole Soup
- Guacamole Hummus
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