Avocado Guacamole

Part II of my perfect taco session. This time it’s all about the guaca. It’s not hard to mash some avocados and call it something like guacamole. But here I’m giving you the very best tricks to really make an authentic and full of flavour guaca. Because it’s for tacos I usually add some creme fraiche or Greek yoghurt in order to make enough without having to use 100s of avocados. Perfect for burgers, nachos etc.

Avocado on wooden chopping board with a knife and tiles in the background
Image from Unsplash

I can still remember the very first time I made proper guacamole. My mum had a new kitchen installed so we used the laundry room as an imitated kitchen. At this time, I was obsessed with avoiding e-numbers, living organic, healthy eating and making everything myself. During the week it was just my mum and me, and with her running her own business she was working pretty much every night. That meant that I could be the little chef in the house and so started my passion for cooking.

Back then I must have Googled and printed a recipe for guacamole as it was way before smartphones and lightweight computers. Since then I’ve naturally created my own version or recipe if you’d like. As a result of many tested and tried version I’ve found a few tricks that really make all the difference. And distinct it from being “smashed avocados” to being proper guacamole.

Homemade guacamole

My go-to recipe for guacamole is easy to make and very authentic. The trick lies in adding tomatoes and cumin. To avoid having to use 100s of avocados, this one is made with creme fraiche.

  • 2 avocados
  • 1/2 lime, juice of
  • 1 small handful coriander
  • 1 big tomato
  • 1-1/2 green chilli
  • 1/3 cup creme fraiche or greek yoghurt
  • 1 tsp cumin
  • a dash chilli sauce ((leave out for a kids-friendly version))
  • seasoning
  • 1 small red onion (finely chopped)
  • 1 nip garlic ((I don't like it when I can taste garlic, so I usually leave it out or use garlic powder))
  1. Cut the avocados in half, remove the seed and scoop out with a spoon.

  2. Chop chilli and coriander.

  3. Cut a small X on top of the tomato and put it in boiling water until the skin starts to peel. Then cool down under cold water, peel the skin, deseed and chop.

  4. Blend all the ingredients using a fork for a very textural gaucamole and a mini mixer for a smooth version. Season to taste.

My tips:

Don’t be tempted to skip the step with the tomato. It honestly changes the end result massively. Not only does the acidity work very well with the sweetness and creamyness from the avocados, but the tomato adds extra texture which, in my opinion, is very important for a good guacamole.

Play with spices and flavours. If you don’t like coriander perhaps dry roast a few coriander seeds or try with parsley.

Good guacamole is when the 5 tastes are perfectly balanced.
That makes sense, right? So try and balance the:
Bitter (chilli, coriander/parsley)
Sweet (avocados, tomatoes)
Salty (salt)
Sour (creme fraiche, lime)
Pungent (garlic, spices, raw onions)

Remember it’s all about balance and satisfying the taste buds. If you make your food too salty, you’ll end up craving sugar as a result. If you constantly eat sugary foods your body will crave salt. So the trick really is to keep your taste buds happy by trying to get it balanced just right.

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