Let’s Get Smashed
Apparently, NYC feels a need to charge a premium for fresh guacamole goodness. They buy a mocajete (stone mortar) and a pestle, have some dude wheel a cart of fresh ingredients to your table, and for the tableside prep, charge you a hefty $12 – 15 depending on how fancy the restaurant. You can make this guacamole for around $5 at home. All that’s left is to buy some top shelf añejo and make some fresh lime margaritas to seal the deal.
I add a couple of extra ingredients for both taste and presentation – the shallots and tomato add lovely color. And I use a shallot because it’s small and I can use it all with no leftovers, but you can certainly use a red onion if you have one on hand. For this recipe, you are the controller of spice – the version below is mild/medium in heat, but you can amp up the spice quotient by using the jalapeno seeds and dicing it as finely as possible. The cayenne doesn’t add much heat so much as offer a fuller pepper flavor. This recipe works doubled and tripled, so if you are having a large group over, make plenty.
2 ripe haas avocados
1 juicy lime
1 jalapeno, seeded and minced
1/2 plum tomato, seeded and finely diced
1/3 c. of cilantro leaves, finely chopped
1 shallot, finely chopped (or 3 tbs of red onion, finely chopped)
1 tbs. of olive oil
dash of cayenne
dash of cumin
1 tsp. of salt
Slice avocados in half, pit and remove flesh with a spoon. Mash with a fork. Stir in all ingredients except for the lime juice. Add half of the lime juice and taste guacamole for acidity before adding the second half (some limes are jucier than others). Stir until blended and silky.
If you want this on something more robust than a tortilla chip, maybe try out a bean tostada instead?
- Fry corn tortillas in shallow oil until beautifully golden and crisp. Salt while hot and set aside.
- Season a chicken breast with adobo seasoning, mesquite flavored liquid smoke, and olive oil. Grill, let rest, then dice.
- Sauté one can of refried beans (I like La Casteñas brand a whole lot) in a little olive oil and season with adobo seasoning and a pinch of good Mexican chile powder
- Top the tortillas with a smear of beans, a bit of diced chicken, shredded cheese (cheddar and jack blend OR try some yummy, crumbly cotija for a change)
- Pop under a broiler until bubbly and melted
- Top with guac, salsa, sour cream and slivers of scallion
- Stuff your face