Sobre esta receta

Un guacamole fresco, vibrante e infalible hecho de la forma clásica: aguacates maduros machacados con jugo de limón, cilantro, jalapeño, cebolla y tomate. Sin rellenos, sin atajos, solo sabor limpio y audaz. Perfecto para chips, tacos, burritos o cualquier cosa que necesite un toque cremoso y picante. La clave es comenzar con aguacates perfectamente maduros y sazonar en capas.

Instrucciones

1. 1

   Check your avocado: they should yield gently to pressure but not feel mushy. Slice each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium mixing bowl.

2. 2

   Add the lime juice and salt directly to the avocado. Using a dipping fork or potato masher, mash to your preferred texture — leave it chunky for a rustic guacamole, or mash more thoroughly for a smoother dip. The lime juice both flavors and helps prevent browning.

3. 3

   Add the finely diced white onion, minced jalapeño, chopped cilantro, and diced tomato. If using, add the minced garlic and pinch of cumin as well. Fold everything together gently with a dipping fork until just combined — don't overmix.

4. 4

   Taste and adjust seasoning. Add more salt, lime juice, or jalapeño as needed. The guacamole should taste bright and well-seasoned — don't be shy with the salt, as avocado need it.

5. 5

   Serve immediately with tortilla chips, or press a piece of plastic wrap directly onto the surface of the guacamole (making sure no air pockets remain) and refrigerate for up to 2 hours before serving. This prevents browning.