The Aztecs called it "ahuaca-mulli" centuries later in Mexico it became "waka'mole" and "huaka'mole" and now referred to simply, “guac” in restaurant kitchens across America. Yes, I’m talking about Guacamole. A basic “guac” the culinary eggheads say is made with just about the same ingredients as the Aztecs used way back to the 1500’s.
This is a bare bones basic guacamole, feel free to improvise with new ingredients and increase or decrease the ones given. Just a few caveats, first make sure the avocado is ripe and soft and when playing with ingredients keep in mind the avocado is king all the supporting players accent the king not dominate it! I prefer my guac chunky so other than the initial cutting of the ripe avocado in the shell (see video) I don’t cut or mash after that. I find that during the standard recipe preparation the mixing of the various ingredients sufficiently breaks down the avocado for my texture preference. That all being said if you like yours smoother - mash at will!
The tips and techniques for keeping guacamole from “browning” are legion. While some barely work, others are just are just plain silly. I am here to say VacMasters there is no better way I’m aware of, no better way to actually prevent your delicious guacamole from browning than, wait for it, vacuum packing!
Here’s the deal an enzyme (polyphenol oxidase) in avocados causes the flesh to oxidize when exposed to air, turning it that dreaded brown color. That’s why an avocado is often green underneath the pit but browned on the exposed surfaces surrounding it — the surface underneath the pit is protected from oxygen, sooooooo take away the air - I know, right?!?!
Reason #347 for better living through vacuum packing!
• 1 serrano chile(s), or similar, or more to taste
• 2 tablespoons garlic puree
• Small red onion, peeled and diced
• 1 medium tomato, seeded and diced
• 3 large avocados, Haas variety or similar, very ripe, cut into large chunks (see video)
• Cilantro, fresh, stemmed and coarsely chopped
• To taste kosher salt
• 2 tablespoons or to taste lime juice, fresh
1. Place the serrano chile(s) in a dry cast iron skillet over high heat and char the skin turning frequently.
2. Remove the hot chili(s) from the pan and let cool.
3. When cool enough to handle and wearing rubber gloves and using a sharp knife split the chili lengthwise and using the tip of the knife scrap out the seeds and ribs.
4. Finely dice the chili(s) and place into a medium sized bowl
5. Add the garlic puree, diced onions, and tomatoes to the chilies.
6. Scoop the cubed avocado flesh (see video) into the bowl with the chiles.
7. Add the cilantro and gently stir to combine and taste, season to taste with the salt and lime juice
8. Use immediately or if preparing ahead using the VacMaster bag filler and using an appropriately sized VacMaster bag fill with the guacamole.
9. Using a VacMaster chamber machine or suction machine vacuum pack the guacamole and refrigerate until needed.