Chunky Molcajete Guacamole Recipe

Picture this: you’re diving into the ultimate guacamole experience, where each bite is a fiesta of flavors, and you might just find yourself contemplating moving to an avocado farm.

I enjoy making this Chunky Molcajete Guacamole. It’s packed with fresh and flavorful ingredients, bursting with so many good flavors.

Ripe avocados are a must! They were complemented perfectly with fresh lime juice, a touch of jalapeño heat, and a cheesy ingredient that’s kinda like ricotta but isn’t.

Oh yeah, and there’s a ton of cilantro in there. This guacamole is a textured guacamole, and it would be damn near perfect if it weren’t for the fact that it has a ton of cotija cheese in it.

Ingredients

• Avocados: Rich in healthy fats, fiber, and essential vitamins; creamy texture.
• Red Onion: Provides crunch and a mild, sweet, pungent flavor.
• Tomato: Adds moisture, umami, and a natural sweetness with antioxidants.
• Cilantro: Offers a fresh, citrusy flavor and is packed with vitamins.
• Jalapeño Pepper: Adds heat and spice; good source of vitamin C.
• Lime: Contributes acidity, balancing flavors and preserving freshness.

Ingredient Quantities

• 3 ripe avocados
• 1 small red onion, finely chopped
• 1 medium tomato, diced
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

How to Make this

1. Divide the avocados into halves, discarding the pits, and place the flesh into a molcajete or large bowl.

2. Employ the pestle of the molcajete or a fork to delicately mash the avocados until they are in large, but combined, pieces.

3. Finely chop the red onion and add it to the avocado.

4. Fold in the tomato. It will now be in an even distribution throughout the as-yet-unnamed galette. Note that the tomato is in the galette, where it will be staying until you choose to slice into it.

5. Mix in the freshly chopped cilantro, lending a fresh burst of flavor.

6. Mix in the finely minced jalapeño, using that which yields the heat you want.

7. Extract the juice from the lime to invigorate the mixture and keep it from turning brown.

8. Add the salt, ground black pepper, and garlic powder to the mix of ingredients.

9. Stir everything together until thoroughly mixed, keeping it chunky.

10. To adjust seasoning if necessary, taste the guacamole and serve it right away with tortilla chips or as a side. You can also enjoy your guacamole chunky and made in a molcajete!

Equipment Needed

1. Molcajete or large bowl
2. Pestle (or a fork)
3. Cutting board
4. Chef’s knife
5. Juicer
6. Measuring spoons
7. Spoon (for mixing)

FAQ

• Q: How do I choose ripe avocados for this recipe?A: Seek avocados that give a little to light pressure, meaning they’re ripe, but steer clear of any that have dark marks or feel way too soft. Fleshy parts of ripe avocados should not yield easily to pressure. If you’re unsure, get a firmer avocado and let it ripen at home.
• Q: Can I substitute lemon juice for lime juice?A: Yes, you can use lemon juice as a substitute, though lime juice is preferred for a more authentic flavor.
• Q: Is fresh cilantro necessary?A: Fresh cilantro brings a different flavor to food, but if you are like some people who really dislike it, you can leave it out of the dish. It will still flavor your food in a way that says, “Southwest, Mexican, or Indian cuisine” if you only add the other spices and ingredients. You could also use fresh parsley or other herb for a different twist.
• Q: How can I make the guacamole spicier?A: To add more heat, include the seeds of the jalapeño or add a pinch of cayenne pepper.
• Q: Can I make this guacamole ahead of time?A: You can store it in the refrigerator for several hours, though it is best served fresh. To keep the surface from turning brown during storage, cover it tightly with plastic wrap.
• Q: How should I serve this guacamole?A: You can serve this dish with tortilla chips, on top of tacos, or alongside grilled meats. It makes a delicious side.
• Q: What can I do if my guacamole tastes bland?1. Adjust the seasoning by adding more salt, lime juice, or black pepper to enhance the flavors. 2. A little extra cilantro can also help brighten the taste.

Chunky Molcajete Guacamole Recipe Substitutions and Variations

Avocados: Experiment with using ripe avocados of various types, like Haas or Fuerte, for different, more pronounced textures and tastes.
Red onion. For a milder flavor, use white onion, but you can also use scallions for a more delicate onion flavor.
Tomato: For a sweeter flavor, opt for cherry tomatoes; if preferred, leave out.
Cilantro: If you dislike cilantro, use fresh parsley in its place for a different herbal note.
When you want to kick up the heat in a dish that calls for jalapeño, use serrano pepper instead, or for a much milder taste, opt for bell pepper.

Pro Tips

1. Choose the Right Avocados Ensure your avocados are perfectly ripe for the best flavor and texture. They should yield slightly to gentle pressure but not feel mushy.

2. Customize the Heat If you prefer a milder guacamole, use less jalapeño or remove its seeds and membranes. For more heat, consider adding a bit of diced serrano pepper or cayenne.

3. Texture Control For optimal chunky texture, mash the avocados gently and mix the ingredients in slowly. This prevents over-mixing, allowing for a variety of textures in the final product.

4. Chill Before Serving If possible, let the guacamole sit for about 30 minutes before serving. This allows the flavors to meld together, enhancing the overall taste.

5. Prevent Browning To keep guacamole fresh and green, store it with a layer of plastic wrap pressed directly onto the surface to limit air exposure, or place the avocado pits in the guacamole until serving.