Guacamole
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
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.
