If you’re from the south, more specifically Texas, then you know how excited we get about the Mexican holiday, Cinco de Mayo. Over the years Cinco de Mayo (translation: The Fifth of May) has turned into a celebration of Mexican culture, heritage and of course, FOOD.
Often confused with Mexico’s Independence Day, Cinco de Mayo is a day to remember Mexico’s unlikely victory over France at the Battle of Puebla in 1862. This was a huge morale booster for the outnumbered Mexican army and caused unity and patriotism within the country. Today, the holiday is mainly enjoyed by the United States and residents of Puebla.
We decided to try out a simple yet flavorful dish that is chock-full of color and nutrients. The ingredients in guacamole are rich and vibrant, causing temptation to play with your food. It’s fun to create a masterpiece with Mother Earth’s greatest gifts so let’s get started!
- 3 Haas avocados
- 1 Lime
- 1 tsp Kosher salt
- 1 tsp Ground cumin
- 1 tsp Cayenne
- 1- 3 Jalapenos, depending on your heat tolerance
- 2 Roma tomatoes, diced
- 1/2 Medium Onion, diced
- 1 tbsp Cilantro, chopped
- 1 Garlic clove, minced
- Bag of tortilla chips
What you’ll need:
- Medium to large bowl
- Potato masher
- Soapstone mortar and pestle
- Large spoon
- Chopping board(s)
1. Gather all of your ingredients and get to chopping!
Cut the avocado in half with a large knife and use a spoon to scoop out the green goodness and into the bowl. Put the pits aside. Add the kosher salt, cumin, cayenne and garlic as well. Mash up the ingredients with your potato masher to your liking. If you like it chunky, don’t do it too much!
2. Dice up the onion and roma tomatoes, and chop up the cilantro. Add the ingredients to the bowl.
3. Now it’s time to dice up the jalapenos. How you chop up these little peppers will depend on how hot you like your guacamole. Love th heat? Dice up all 2 (or 3) of the jalapenos and include the seeds and ribs. If you need to dial down the temperature, cut the jalapeno lengthwise and use your knife to slice out the ribs and seeds since that is where majority of the heat is located.
4. Lime is an essential part of guacamole. Not ony does it add a bit of citrus flavor, but the acid in the lime slows down the browning of the avocados. Before you squeeze it into your bowl of avocado and spices, roll it along your cutting board to help release the juices from the lime.
5. Fold together all of the ingredients with a large spoon. If you like your guacamole really smooth, this might be a more involved process than if you like it chunky.
6. The part you’ve been waiting for: the first bite. Reach into the bag of tortilla chips and pick out the best looking chip you can find. Grab the corner of that chip and add dive right in. Warning: guacamole may be too full of tasty ingredients and can potentially break your chip. Proceed with caution (and grace).
mmm….nos encanta el guacmole! Let us know if you love this tasty green snack as much as we do.