Taqueria style Guacamole and Sofrito

GUACAMOLE

This simple recipe makes the most spectacularly divine guacamole. A hint of spice from jalapeños combined with lemon juice and cilantro perfectly highlights the creamy avocado. This is one recipe you are going to be making as often as you can.

While several versions are out there, and commonly includes onions and tomatoes, this authentic version is a treat for all avocado lovers.

Ingredients:
Serves 4-6

4 ripe Avocados
1 1/2 tsp coarse kosher salt
1/4 cup +2 tbsp lemon juice
2 jalapeños, finely chopped (adjust this to suit your spice level use 1 for a mild version)
1 /2 cup fresh cilantro, finally chopped

Method:
Using a sharp knife, slit the avocado open but drawing one clean line across lengthwise. Scoop the seed out.

Using a spoon, scoop the avocado from the skin and put in a bowl. Pour 1/4 cup lemon juice over this so this doesn’t turn color while putting this together.

Mash the avocado slightly with a spoon and using a hand mixer whip up the avocados to make a smooth creamy, light and airy mixture. To this add salt and whip another 10-15 seconds.

Add the chopped jalapeños, cilantro and 2 tbsp lemon juice and mix well.

Serve with tortilla chips, this makes the best dip. I also use leftovers to make the filling for quesadillas and burritos. 

SOFRITO

Sofrito is an aromatic base that can be added as a flavoring agent to just about anything you are making. My version can also be substituted as a delicious dip with tortilla chips. It can be stored for a couple weeks in the refrigerator.

Ingredients

2 large ripe tomatoes
2 jalapeños (use 1 for a mild version)
4 cloves garlic, peeled
1/2 red onion, peeled
1/3 cup fresh cilantro, washed
1/2 tsp coarse kosher salt

Method

Pulse all the ingredients together in a food processor. The juicy tomatoes will render enough water to make this into a saucy consistency.

Makes the perfect dip for your next party.

Taqueria style Guacamole and Sofrito

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Serves 4-6

4 ripe Avocados
1 1/2 tsp coarse kosher salt
1/4 cup +2 tbsp lemon juice
2 jalapeños, finely chopped (adjust this to suit your spice level use 1 for a mild version)
1 /2 cup fresh cilantro, finally chopped

SOFRITO

2 large ripe tomatoes
2 jalapeños (use 1 for a mild version)
4 cloves garlic, peeled
1/2 red onion, peeled
1/3 cup fresh cilantro, washed
1/2 tsp coarse kosher salt

Instructions

Method:
Using a sharp knife, slit the avocado open but drawing one clean line across lengthwise. Scoop the seed out.

Using a spoon, scoop the avocado from the skin and put in a bowl. Pour 1/4 cup lemon juice over this so this doesn't turn color while putting this together.

Mash the avocado slightly with a spoon and using a hand mixer whip up the avocados to make a smooth creamy, light and airy mixture. To this add salt and whip another 10-15 seconds.

Add the chopped jalapeños, cilantro and 2 tbsp lemon juice and mix well.

Serve with tortilla chips, this makes the best dip. I also use leftovers to make the filling for quesadillas and burritos.

SOFRITO

Method

Pulse all the ingredients together in a food processor. The juicy tomatoes will render enough water to make this into a saucy consistency.

Makes the perfect dip for your next party.

Did You Make This Recipe?

How did it go with my recipe? Tag me on Instagram at @SupriyaRamanKitchen

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