Best 6 Mexican Guacamole Recipes

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Mexican guacamole is a delicious and versatile dip, sauce, or condiment that can be enjoyed with a variety of dishes, from tacos to enchiladas to burritos. It is traditionally made with avocados, onions, tomatoes, cilantro, and lime juice, but there are many variations that include other ingredients like garlic, chili peppers, and cumin. Whether you are looking for a classic guacamole recipe or something with a bit of a twist, this article will provide you with all the information you need to make the perfect guacamole.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL MEXICAN GUACAMOLE



Traditional Mexican Guacamole image

This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!

Provided by Kaersten

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 10m

Yield 4

Number Of Ingredients 7

2 avocados, peeled and pitted
1 cup chopped tomatoes
¼ cup chopped onion
¼ cup chopped cilantro
2 tablespoons lemon juice
1 jalapeno pepper, seeded and minced
salt and ground black pepper to taste

Steps:

  • Mash avocados in a bowl until creamy.
  • Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g

JULIA'S NEW MEXICAN GUACAMOLE



Julia's New Mexican Guacamole image

This dip recipe was passed from my mother to me when I was young and I'd like to share it with anyone who enjoys fresh, spicy, chunky guacamole. Enjoy!

Provided by juliagulia210

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 ripe avocados
1 (8 ounce) package cream cheese (such as Philadelphia®), softened
2 Roma tomatoes, diced
4 serrano peppers, finely chopped
3 jalapeno peppers, finely chopped
2 tablespoons finely chopped Hatch green chile peppers
3 hot yellow chile peppers, finely chopped
1 lime, juiced
1 teaspoon garlic powder, or more to taste
5 drops hot pepper sauce (such as Tabasco®)
salt to taste

Steps:

  • Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
  • Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 9.1 g, Cholesterol 30.8 mg, Fat 17.3 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 123 mg, Sugar 2.3 g

MEXICAN CHICKEN SALAD WITH GUACAMOLE



Mexican Chicken Salad with Guacamole image

I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.

Provided by Rick Bayless

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, plus additional for grilled onions
4 cloves garlic, peeled and halved
1 jalapeño pepper
1/2 cup fresh lime juice
3/4 cup cilantro, roughly chopped
kosher salt
Freshly ground black pepper
1 1/4 pounds chicken breasts, boneless and skinless
2 romaine hearts, sliced crosswise, ½-inch thick
1 medium white onion, cut into ½-inch thick slices, kept intact
2 avocados
1/3 cup grated Mexican queso anejo cheese, may substitute Romano or Parmesan

Steps:

  • Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
  • In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
  • Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
  • Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
  • Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
  • Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.

CLASSIC MEXICAN GUACAMOLE



Classic Mexican Guacamole image

This recipe was inspired by the tableside version prepared at the popular restaurant chain, Rosa Mexicano.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 1/2 tablespoons finely chopped white onion
1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
1 1/4 teaspoons jalapeno, seeded and finely chopped
1/2 teaspoon coarse salt, plus more for seasoning if desired
1 ripe Hass avocado, pitted, peeled, and coarsely chopped
3 tablespoons tomato, seeded and finely chopped

Steps:

  • With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

MEXICAN GUACAMOLE



Mexican Guacamole image

My mother asks me to make this all the time for small parties. Note: the more hot pepper the hotter it gets. Serve with tortilla chips.

Provided by David Wright

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 10m

Yield 3

Number Of Ingredients 8

3 avocados, peeled and mashed
1 red onion, minced
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 green bell pepper, chopped
1 fresh jalapeno pepper, chopped
⅓ cup chopped fresh cilantro
1 lime, juiced

Steps:

  • In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 28.9 g, Fat 29.8 g, Fiber 16.6 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 21.6 mg, Sugar 6.5 g

MEXICAN CAULIFLOWER AND GUACAMOLE SALAD



Mexican Cauliflower and Guacamole Salad image

Make and share this Mexican Cauliflower and Guacamole Salad recipe from Food.com.

Provided by Tropicgal

Categories     Cauliflower

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

3 avocados, chopped (soft but not mushy)
1 -2 garlic clove, put through a garlic press
1 medium onion, chopped fine
2 medium plum tomatoes, chopped medium
1 medium lime, juice of
1/2 teaspoon salt (to taste)
ground pepper
1 large cauliflower, separated into flowerettes
3 tablespoons apple cider vinegar
3 tablespoons canola oil
1/2 teaspoon salt
1 dash pepper
romaine lettuce or baby leaf greens
3 tablespoons slivered almonds, toasted
2 tablespoons cilantro, chopped

Steps:

  • FOR THE GUACAMOLE: Keep the vegetables a little chunky. Combine all ingredients and stir. Allow the flavors to meld by refrigerating for several hours.
  • FOR THE CAULIFLOWER: Bring 2 inches of water to a boil in a medium saucepan. Add the cauliflower, covering with a lid and bring back to a boil. After 4 minutes remove from heat.
  • Drain. Immediately plunge into icy cold water. (I might repeat this several times - you just want to stop the cauliflower from continuing to cook. The cauliflower should hold it's shape.) Drain. Then drain completely in paper towel lined bowl.
  • Mix vinegar, oil, salt and pepper in a plastic container with a lid, stir until the salt dissolves. Toss in the cauliflower. Cover, let it marinate in the refrigerator for at least 1 hour, giving it a good shake every once in awhile.
  • Just before serving arrange a platter with the romaine or baby greens, arrange cauliflower over, mounding it up slightly with each head of flowerettes facing outward. Top with the guacamole in the center. Sprinkle with the almonds and cilantro.
  • Enjoy!

Nutrition Facts : Calories 219.3, Fat 17.9, SaturatedFat 2.2, Sodium 329.4, Carbohydrate 14.7, Fiber 7.9, Sugar 3.7, Protein 4.4

Tips:

  • Selecting the right avocados: Choose ripe avocados that are slightly soft when pressed gently. Avoid avocados that are too hard or have blemishes.
  • Chilling the avocados: For a smoother guacamole, chill the avocados in the refrigerator for at least 30 minutes before using.
  • Using a sharp knife: Use a sharp knife to cut the avocados and dice the other ingredients. This will help prevent the guacamole from becoming mushy.
  • Adding salt and lime juice: Add salt and lime juice to taste. The salt will enhance the flavors of the other ingredients, while the lime juice will brighten the guacamole and prevent the avocados from browning.
  • Mashing the avocados: Use a fork or potato masher to mash the avocados until they reach your desired consistency. If you want a smooth guacamole, mash the avocados until they are completely smooth. If you want a chunky guacamole, leave some small pieces of avocado.
  • Adding the other ingredients: Once the avocados are mashed, add the other ingredients, such as diced tomatoes, onions, cilantro, and jalapeños. Stir until the ingredients are evenly combined.
  • Serving the guacamole: Serve the guacamole immediately or store it in the refrigerator for later use. Guacamole is best when eaten fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Guacamole is a delicious and versatile dish that can be enjoyed as a dip, spread, or topping. It is a popular appetizer at Mexican restaurants, but it can also be made at home with just a few simple ingredients. By following the tips in this article, you can make the perfect guacamole that will impress your friends and family.

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