Chef Cosme Aguilar's Guacamole
Print RecipeYou don't need to go to Harvard to make Guacamole. In fact, it is an easy sharing appetizer to serve your guests on any occasion. Chef Cosme Aguilar, Michelin star chef, shared his recipe with us. For him the most important is the avocado quality. He recommends ripe avocados for easier prepping. He lets the avocado texture and flavor remain prominent, he only adds 2 to 3 ingredients to it: No tomatoes in this recipe and lime is served as a side garnish. He prefers Serrano pepper to Jalapeno and always uses the cilantro stems for more flavor. We recommend using a lava rock molcajete for the paste preparation. If you do not have one use a grinding receptacle for making the paste and a large bowl to mix everything together. Serve as soon as prepared for freshness with a side of Tortilla chips. Enjoy!
- Servings:
- 4
- Prep Time:
- 0h 20m
- Cook Time:
- 0h 5m
Ingredients
- 2 Ripe Avocados
- 1/4 of a medium Red Onion
- 1 cup Cilantro - yields 1/4 cup finely chopped
- Serrano Pepper (for spice / optional)
- Salt
- 1/2 Lime
Instructions
-
If you want your guacamole to have some kick, start by preparing the Serrano pepper(s). Rinse and pat dry. Place in a hot comal or cast iron pan (if available) until colored.
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Chop the onion and cilantro including the cilantro stem. Cut the charred peppers (wash your hands after handling the hot peppers!). Place the chopped peppers, cilantro and salt in the molcajete or a grinding receptacle. Proceed by grinding into a paste. It does not need to be perfect but the finer the better.
-
Cut open avocados carefully. Pit them. Use a serving spoon to scoop out the flesh and place the avocado halves in the molcajete or mixing bowl with the previously ground paste. Add the onions. Use the spoon to mix everything together, cutting the avocado up into smaller bite size pieces.
-
Cut the lime into halves and garnish the guacamole. Chef Cosme does not add the lime to the guacamole but rather leaves guests with choice to season it themselves. Serve swiftly after preparation for freshest taste.
