I recently got back from a trip to Mexico City where I had the opportunity to take an amazing cooking class at Casa Jacaranda. Today I prepared a variation of the Gacamole recipe I had during the class. Guacamole can be made by hand using a molcajete (a traditional Mexican mortar and pestle) or an avocado masher or in a blender. I highly recommend preparing guacamole by hand as you will get a chunkier texture and you can add the ingredients gradually and adjust according to your taste.
6-8 corn tortillas (taco size)
3 ripe avocados
2 medium tomatoes, seeded and chopped into small cubes
¼ onion, finely chopped
2 Serrano chiles, seeded, deveined, and finely chopped
3-4 tablespoons of lime juice (about 2 limes if small or one lime if large)
½ - 1 teaspoon salt
2 tablespoons cilantro, chopped
Preheat your oven to 250°F. Slice each tortilla into six wedges and place in a baking sheet lined with parchment paper. Place in the oven and bake for about 15 minutes until they are crisp. Remove from the oven and set aside.
Cut each avocado in half and remove the pits. With a large spoon, scoop the avocados out of their skins and place in a bowl. With a molcajete or an avocado masher, mash the avocados. Mix the chopped tomatoes, onions and Serrano chiles and add to the mashed avocado. Mix well. Add the lime juice to cut the richness of the avocado. Then, season with salt to taste. Sprinkle the chopped cilantro on top. Serve with the baked tortilla chips.