Guacamole

Name: Guacamole
Cook time: 15 min
Cuisine: Mexican recipes
Ingredients: 1 package of Avocado Hass Pulp; 0.25 chopped white onion; 2 finely chopped fresh coriander; 1 tablespoon of Picked Jalapeno peppers; 1 tablespoon lemon juice; 1 tablespoon minced garlic; 0.5 tablespoon of Adobo with GOYA pepper; 1 pinch of salt; 1 pan with oil for frying; 12 quartered of Corn Tortillas; 1 pinch of Adobo with GOYA pepper

Mexican recipes

Side dishes-soups

Appetizer

Easy

15'

Traditional guacamole, nothing says party like a delicious bowl of guacamole. Our creamy Goya Avocado pulp made with fresh avocados, a bit of lemon juice, jalapeños and crunchy onion; this recipe makes the perfect appetizer! Guacamole is ideal to serve with nachos, accompany tacos, quesadillas, tortillas and more. The way you prefer it, this is the perfect recipe for your next party or gathering.

Ingredients Preparation Share

Ingredients

For the guacamole

1 package of Avocado Hass Pulp
0.25 chopped white onion
2 finely chopped fresh coriander
1 tablespoon of Picked Jalapeno peppers
1 tablespoon lemon juice
1 tablespoon minced garlic
0.5 tablespoon of Adobo with GOYA pepper
1 pinch of salt

For the chips

1 pan with oil for frying
12 quartered of Corn Tortillas
1 pinch of Adobo with GOYA pepper

Preparation

For the guacamole

Using a spoon, scoop the avocado pulp into a medium bowl to mix with the other ingredients. Add the onion, cilantro, jalapeño, lemon juice, garlic and Adobo until well mixed.
Cover with plastic wrap, pressing directly onto the surface of the guacamole wrapper. Store in the refrigerator until ready to use (up to 4 hours)

For the chips

Heat 1 ½ ´´ of oil in a large, heavy saucepan over medium – high until hot but not smoking (oil temperature should register 176ºC on the frying thermometer). Cook tortillas, 12 at a time, until lightly browned and crisp, about 2 minutes per batch. Using a slotted metal spoon, transfer the fried tortillas to paper towel lined tray to drain the oil and season with Adobo.