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Best Homemade Guacamole

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This is my all time favorite way to make Guacamole, that is why I call it “The Best Homemade Guacamole“. 

There is a trick to making the best guacamole so follow along.

Your going to love this recipe!

Now, I know there are a ton of so called AMAZING Guacamole recipes out there. However most are mediocre if you ask me, as I have been making this stuff for years.

In my pursuit for the best recipe, I have also spoken to many Mexicans who have shared some of their recipe secrets with me. If that is not market research, then I don’t know what is. 

WHO INVENTED GUACAMOLE?

The Aztecs from the old world have been credited for inventing this delicious dip. The dip was called ahuaca-molli; molli was the Nahautl word for “something mashed or pureed.

HOW TO MAKE THE BEST GUACAMOLE?

  • I don’t know about you but I like my guacamole to be medium spicy, so I will add 1 serrano pepper to 3 avocados.
  • Also I like to make my guacamole in a traditional pestle, however it  will turn out the same way if you decide to make it in a bowl and then mash it with a fork. 
  • Be sure to not over mash the avocados, because you want to leave some small chunks in there. It just tastes better that way 🙂
  • Season well with salt and the right amount of citrus and you will have the best guacamole ever!

WHAT MAKES A GUACAMOLE AUTHENTIC?

  • It is in the ingredients, true Mexican guacamole uses:
  • Serrano Peppers not Jalapenos and White Onions not Yellow or Purple.

WHAT MAKES A GUACAMOLE AMAZING?

  • The ratio of ingredients that are used
  • The right amount of spices
  • The right ingredients 

How do I know how to make real Guacamole you ask? Well I have traveled to Mexico before along with have visited Old Town in San Diego and ate at every single Mexican restaurant I could find! Asking how it’s made, if that is not market research, then I don’t know what is. 

I’ve also spent a lot of time testing many of those recipes and came up with our favorite way to Mexican Guacamole at home. 

Real Mexican Guacamole highlights the avocados and does not allow any other ingredient to take over. That is why I do not add roma tomatoes anymore as they take from the avocados. 

In this house we eat guacamole every week, because we adore Guacamole. And whenever we go down to Mexico or the States we always order it as an appetizer.

Okay, I’m now ready to reveal the SECRET  ingredient.

Ready? It’s Fresh Squeezed Orange juice!

Along with fresh squeezed lime juice ~But that is not so secret!

Both of those fruits really help to enhances the avocados. I learned about this secret ingredient from one of my favorite mexican restaurants, however I won’t say which as I do not want anyone to get in trouble!

IS GUACAMOLE HEALTHY FOR YOU?

YES! Guacamole is very healthy for you because it contains fat to have in your diet, so eating this often would be a win win! Here are just a few benefits of The Avocado.

  • They contain Vitamins A, C, and E are all present in the flesh of tasty avocado.
  • They’re are immune-boosting, so forget an apple a day eat an avocado a day. 
  • They protect the eyes
  • They can curve hunger, eating just one and you will feel full. 
  • The antioxidants in avocados are good for fighting off cancer. 
  • They lower cholesterol and help fight diabetes and so much more. 

If that is not reason enough to eat more Guacamole, than I don’t know what is. I really encourage you to try a few Guacamole recipes to decide what is your favorite!

Below you will also find my favorite recipe for Cabbage Pico De Gallo it’s AMAZING! 

If you want it more spicy, simply chop more of the Serrano pepper.

Also you can add a diced roma tomato if you’d like. Also be sure to not over mash the avocados, because you want to leave some small chunks in there. It just tastes better that way 🙂 Want to store it in the fridge for a couple of days, be sure to place the pit from one avocado into the dip. This will allow it to store longer and not brown to fast. 

LOOKING FOR MORE AWESOME DIP RECIPES?Try some of my favorite Homemade Creations below!

 

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Dinner ideas, Instant Pot, Meal Prep, Slow Cooker recipes

Pulled Pork Adobo Carnitas

These Pulled Pork Adobe Carnitas (Mexican Tacos) are so darn delicious, and are similar to the popular Pulled Pork Carnitas that we have come to know and love. The only difference here is that we are adding “adobe peppers” which give this pork a little sweet heat along with Pasilla Molido Chile, which is flavorful but not overly hot and has earthy tones that go well when paired with fruit = orange and lime juice.

So when you add the whole orange into the slow cooker along with these chiles something amazing happens. This recipe can feed roughly 7 people, so if it’s just the two of you dining tonight. Then you can certainly enjoy this the next day and probably have a few meal preps to pack also for the week ahead if you like.

The nice thing about mexican food is that you can make a lot of it in a short period of time, and then enjoy fresh tacos all throughout the week. Not to mention it’s super easy to make, all you are doing is a little prep that takes less than 5 minutes and then placing everything inside your slow cooker for the day. Then you simply will be coming home to just shred the pork and placing it under the broiler for a few minutes to crisp it up.

Then you will be ready to have a feast fit for a Mexican Queen or King. I love the ingredients in this recipe, everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop.

Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans! So be sure not to skip on those very important ingredients. Serve this up on some corn tortillas along with some avocados and sour cream if desired. I hope you enjoy, ARRIBA MEXICO!

 

To make the “Pulled Pork Adobo Carnitas” (Mexican Tacos):

  1. Start by heating rinsing and pat drying the pork.
  2. Then heat 1 tbsp of olive oil in your slow cooker and sear your pork on all four sides, you can also cut your pork into four pieces if desired.
  3. Once lightly browned, turn off heat and make sure the pork is fat side up.
  4. Take out four adobo chiles from the can and chop them finely, then add to a small mixing bowl along with 1 tbsp of the adobo sauce, lime juice and water. 

  1. Next chop the garlic and onion finley add add to the bowl along with all the spices.
  2. Squeeze the juice from one orange into the bowl and then cut the orange inside out.
  3. Then pour everything over the pork.
  4. Place the leftover orange core around the pork also. 
  5. Cover and cook on LOW for 6-8 hours or until pork is tender.
  6. Once tender, take the pork out (keep the remaining juices in the pot) and shred your pork on a cutting board with two forks. 
  7. Add the pork back into the slow cooker and toss in the juices.
  8. Next place your pulled pork on a large non stick baking sheet and drizzle half a cup of the remaining juices from the crock pot over top.
  9. Turn your oven on the *(broil setting) and broil on a large non stick baking sheet for 5 minutes, turn over your shredded pork and broil another 5 minutes till desired crispness.
  10. Pour another half cup of sauce over the broiled pork. 
  11. Serve warm in tortillas, and add your  favorite toppings such as avocado, pico de gallo, onions cilantro etc
  12. Enjoy!

 

 

NOTE: Don’t forget to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in Mexico. Just make sure you are pouring half a cup of the sauce overtop the shredded pork before and after broiling.  This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.

Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with these Carnitas also.

 


 

Looking for some MEAL PREP inspiration? Well this recipe is great for that. You can have dinner for two and then create four meal prep bowls for the week ahead. Simply make some rice on the side, and add them to each bowl along with a torn up corn tortilla. Top with onions and cilantro and drizzle the sauce from the slow cooker directly overtop. ENJOY!

 

 

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