Real Mexican Guacamole – how to make it as Tia Guadalupe

Do you think guacamole? Unless you're the real deal, with the hand in a Mexican cuisine--have had created or at least in an authentic Mexican restaurant--you lack of how sublime this concoction avocado.

And "BREW" is just the right word for real guacamole.Mole in Nahuatl--the language of ancient Aztecs--just means that. Guaca comes from the Nahuatl word for avocado. the Aztecs loved this creamy, delicious and very healthy fruit.

OK, so how to make real "guac" the right way, so it comes out of the tests as the newly of TIA Guadalupe Mexican cocina leave? Here's what I learned in a Mexican cooking school.

In the first place the Blender road, far away. in fact, don't forget that you own.Real guacamole virtually no relationship with the pureed gooey mash--abominated sometimes even further with sour cream--that shows all too often on American tables under the name guacamole.The real work has to be solid with a burst of the rich taste of avocado and just a touch of bite.

To really authentic, must be borne in mind in a guacamole molcajete, the pre-Hispanic mortar and pestle of volcanic rock that you are still for sale in every street of the Mexican market. you can use the ingredients of the flavoring along ground into a paste before the avocado, distribute the flavors in a uniform manner. Since most modern American kitchens have a molcajete, you can scale and the back of a large spoon instead.

Use for the best taste, very ripe Hass avocados. not only do they taste better, they also tend to be more slowly.

Real Mexican Guacamole

3 cups (about 4-5 persons)

3 ripe of Hass avocados

1/2 medium-sized white onion, chopped fine

1 clove garlic (if you wish), chopped fine

1 fresh Chile Serrano, pitted and chopped fine, deveined *

2 Tbls. fresh coriander, chopped fine

2 medium tomatoes, chopped

1 kopnoten fresh lime juice (small Mexican or pressing the limes)

½ kopnoten salt (more or less to taste)

Put the chopped onion, garlic, coriander and serrano in a molcajete or bowl and mash together with a mortar or the back of a large spoon until the juices mix and they start into a paste. the avocados cut in half and scoop out the flesh with a spoon in the bowl into large pieces.Mix well, mashing the avocado somewhat, but not to the a pasty puree.The mixture should be solid.

Soft mix in the finely sliced tomatoes, lime juice and salt to taste.Stir well to mix.

Serve on chips, or better yet, on homemade totopes--the thick, hand-cut tortilla chips common on Mexico. In Mexico, is guacamole also commonly served to piling on steaks, carnitas tacos, fajitas, or spread on bread instead of the mayonnaise in a bun.

Now close your eyes, take a bite and enjoy the lively, authentic and sublime taste of real Mexican guacamole.

* Tip:Start with a small serrano than testing for your hotness. If you add more fiery, guacamole. as fresh serrano chiles is not available in your area, you can be replaced by the following fresh jalapenos, but the flavor is something else.

Tip 2:Create never before guacamole. Avocado dis colors quickly in contact with air you can mix up the first ingredients if you have a few hours in advance, but wait to add of the ingredients of the avocado and at a later time just before serving.

I learned how to make real Mexican Guacamole at La Cocina Cooking School in San Miguel de Allende, Mexico. Kris Owner Rudolph really knows her way around a Mexican cuisine. info about La Cocina, click on the link below, and then click "Cooking Classes" tab.

Donna Meyer is a freelance writer, journalist and editor. She loves a long-term resident of San Miguel de Allende, Mexico, insiders give people a look at this beautiful colonial city. She is the founder and the webmaster of http://www.experience-san-miguel-de-allende.com, the final version of the insiders guide to San Miguel, where they have the magic and mystery of one of the most charming cities of Mexico.(c) copyright 2007 Donna Meyer,