Today is: Cinco de Mayo – the 5th of May – celebrated more in the USA than in Mexico. It is not, as many “norteamericanos” think, Mexican Independence Day, that is later. But it is a day to celebrate the wonderful foods and “cerveza” that Mexico has shared with us. Especially guacamole.
Raise your hands if you have NEVER made guacamole!
I don’t see ANY hands go up! Either that says everyone has made it … or someone doesn’t want to admit that they haven’t! Either way, this is one food that has crossed all cultural lines and is used in a myriad of dishes.
No, Virginia, guacamole is not just for chips, any more!
But what may have started out just for chips, is now also topping for enchiladas, tacos, burritos, omelets, casseroles, spreads and fillings for sandwiches, in fruit salads and desserts.
I’ve managed to get the recipe for the wonderful Guacamole served at Chipotle® restaurants – a chain which has quickly become one of the fastest growing “fast casual” restaurants in the country. Its loyal customers rave about its cleanliness, the quality of its food and the great taste (and no, I DON’T own stock so I get nothing from them for this plug other than passing on a good tip to my faithful readers)!
Here is their recipe…..enjoy it there….and at home!
Guacamole de Chipotle Mexican Grill®
- 2 large, ripe Haas avocados
- 1 tsp. freshly squeezed lemon juice
- 1 tsp. freshly squeezed lime juice
- 1/4 c red onion, in small dice (about 1/4″x1/4″x1/4″ or less)
- 2 Tbsp. chopped, fresh cilantro
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/2 Serrano chili, seeded & veins removed, chopped finely
- Tortilla chips, to serve
Slice the avocados in half with a knife and remove the pits. Using a spoon, remove the flesh from all 4 halves and place in a bowl. Mash the avocado flesh with a fork, leaving some small chunks.
Add lemon juice and lime juice and mix lightly. Add garlic, salt and chili and stir together.
Serve with tortilla chips.
Serves 4 to 6