La Parilla Authentic Guacamole
La Parilla Authentic Guacamole - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 ripe avocados -- halved, pitted
3 serrano chiles with seeds -- finely minced
1/8 teaspoon kosher salt
Everybody knows how to make guacamole, right? Wrong. Please, no lime or lemon, no sour cream. This recipe makes what is probably the most commonly made guacamole in Mexico. It is very rich and buttery, and is so simple to make, it can be done at the last minute. We make guacamole to order at cafe Marimba, adding a little cilantro and roasted tomato, and we serve it right in the molcajetein which it is made.
Quickly mash the avocados and chiles together and season with salt. Guacamole
should be chunky.Taste for seasoning and serve immediately.
Makes about 1 cup.
"This is an awesome recipe...however, I did saute 1/2 and onion and 3 slices of thick cut bacon to begin with. It was a big hit with my husband and myself." - jsn.yleo
"Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content." - lindasrecipes
"Delicious recipe! In a rush I was able to simmer for 45 mins and use some red wine that's been sitting in the cabinet. To make this healthier I used whole wheat thin spaghetti and no salt added cans except for the tomato paste." - zach g.
"This is a standard recipe for Cordon Bleu, featuring stuffed chicken swimming in a creamy..." - tammy elliott
"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect..." - sheldon
"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.