This is the 3-component taquero-style guacamole gaming game for tacos

Guacamole is old – really old. The word itself comes from the “Ahuacamolli”, which means that “avocado sauce” in Nahuatl, and the food comes from the Aztec of Mexico before the Spaniards arrived in the 16th century. In the most basic case, it requires little more than Avocado, Serrano or Jalapeño Chiles, traditionally a large basalt mortar and a mortar with salt. The Aztecs have been making such avocado-based sauces for centuries, and Guacamole and its progenitors have been prepared among America's oldest, ever-prepared dishes.

Early written recipe for Guacamole appeared in the 17th century CV of the pirate Pirate Pirate pirate. He described the Mash of Avocado, Sugar and Lime, which he presented near today's Panama. It was many forms of Guacamole, both then and now. They change in texture and consistency, from thin and sauucy to a piece that can be described as a salad and anything else. These differences may reflect regional or personal preferences and how guacamole can be used; Whether as a spice of tacos, they spread on nurses, or tortilla chips, along with roast meats, rice and beans.

The guacamole recipe shared here is not sweet and has not baked a piece of salad, and this is not the usual day-to-day chip. Instead, this is a taquero -style guacamole. Think of an avocado sauce: poured, creamy and spicy, with a Cilandro kick. Ideal for tacos, quesadillas, burritos, nachos and anything else that your heart wants, spoon (or on). He's going well with him particularly fried tacosTo Cape Tacos Or a hearty dad loca (a grilled potato with cheese and on the top of Carne Asada).

Most Taco shops in Mexico have some version of this sauce. If they water too much, customers may complain about serving “Aguamole”. In some cases, you can even find a “guacamole” with no avocado, but is made with cheaper summer pumpkin, sometimes called “”fake guacamole. ””

Below I learned the recipe from the second-generation Taquero Paco Gugtelum, who often serves Tacos El Veneno, the Taco car, in Mazatlan, Sinaloa. Most of Paco's cooking career was filled with the improvement of the sauce so that this avocado transmission was properly overlooked. He says the key to sauce is as simple as taking a good avocado. Finally, if the avocado tastes good, the guacamole will be good. Choosing a big avocado in Mexico is a bit easier for Paco, where high quality fresh avocado is much richer than in other countries. Nevertheless, Paco says chefs can find the best mature avocado in the United States and elsewhere, following some guidelines.

How to choose the best (and most appropriate) avocado

Paco recommends using a hass avocado in your recipe. Hass avocado is widely available in the United States and their buttery, creamy texture and flavor produces consistently tasteful guacamole. But Hass is not the only good avocado, and if you have access to other types of avocado, you should try them. Just make sure you measure the avocado by weight and not based on the number of avocado to ensure the proper ratio of avocado and water; Otherwise, consistency may be good.

As a hass avocado matures, dark color, and dark color is the first good indicator of being mature. But a dark color in itself will not tell that the avocado is at its peak. Finally, the best indicator is when the avocado is ripe, the feeling: the mature avocado must be soft, especially near the stem, but should not feel spongy or hollow. You can also stroke the stem – if mature, the stem easily prevents the fruit.

Avocados have a short window for perfect maturity, so be careful to take the ripening time into consideration when shopping and designing a meal and prepare for a few days to buy the avocado before preparing the guacamole. (Check out our guide to the ripening tips of avocado How to get and store avocado.)

Fine tuning the aromatics of Guacamole

If you do not like the spice (or the smell of chile has a particularly spicy scent), you can cut and remove the seeds that carry a lot of heat. It works for both Serrano and Jalapeño peppers. Another tip from Paco: Most Serranos and Jalapeños spiciness can be measured when viewed on the Veiny white strips on the outside of the chile. The larger and visible these signs, the more spice the pepper.

Another parameter for keeping an eye is the level of salt. Paco says it is important to keep in mind the food you plan to sauce when the guacamole is seasoned. Served with salty, highly spicy pork tacos? It may be worth dimensioning the amount of salt in this guacamole. Do you go for lighter fish food? It may be worthwhile to be harder with salt. “The amount of (salt) is about balancing food, taco or chip, whatever you eat,” says Paco.

Like all really good Guacamole, this recipe is almost endlessly flexible. Try it without coriander, with a lime press, or more -less salt or water to dial your favorite version. There were a taquero-style guacamols with a pinch of garlic, a little finely chopped tomatoes and even small pieces. Like Paco's father, a retired Taquero, he likes to say, “en la cocina, el cocinero manda” – the chef is responsible for the kitchen.

The best way to store taquero style guacamole

This guacamole, like all the guacamole, is very much enjoyed, but what about the rest? Is there a way to prevent the remaining sauce from tanning? Oxygen causes the avocado to become ugly brown. As discussed by a serious meal perfect guacamole recipeThere are some hacks out there, which claim to prevent this, such as the general tip of the guacamol on the pits to prevent acid (most often lime juice) from tanning or adding. But the best solution is to store Guacamole in a container that minimizes the amount of air exposed (the dumpling bottle works best) and press a double -layer plastic package directly on the guacamole surface if it is exposed to oxidation.

Cooking method
(Keep on the screen awake)

• 1 ripe Avocado (7-9 ounce; 200-250 g), halved, ruffled and fleshy meat

• 1/4 cup coriander leaves and gentle stems (approx. 10 g), washed and dried

• 1 serrano Chile (about 8 g), if necessary, inoculated to reduce spice (see notes)

• 1 cup (240 ml) water

• 1 teaspoon Diamond crystal kosher saltPlus even to taste

1. In a blender, mix in avocado, coriander, serrano, water and 1 teaspoon of salt until completely smooth. Season to taste it with additional salt if necessary. Serves.

Special equipment

Mixer

Note

The drill Jalapeño can be replaced by Serrano Chile even less spicy.

Make-Head and Storage

Guacamole sauce should be best eat when it's done. If not in use, it should be cooled in an airship tank (the press bottle works well). The second day's remains are still good taste and the light oxidation disappears on top while mixing. Then the loss of taste and color is increasingly noticeable.