I’m a bit late getting this to you, but I posted a guacamole recipe a few months back, but today is Cinco de Mayo, which positively screams and dances guac, don’t you think? So I thought about it a bit and decided to primp up some guac. A photographer friend says her mother always told her, “Never leave the house without lipstick”. Who am I to argue with mom? This is “lipstick guac”. The Goddess was playing this weekend. She was off with her docent friends, in the City of Brotherly Love, Philadelphia. It was a very “artful” weekend with some truly wonderful people and great food to share with them. The Eldest One, KayJay, the love of The Eldest One’s life and I, went to El Rey. We had their special guacamole sampler which was mind-bendingly good. This is my riff on some of what we had. By the way, I will be working on trying to recreate some of the flavors we experienced over the next little while…we’ll see how that goes…stay tuned.
Anyway, for great guacamole you must, must, must have good avocados. I like an avocado that isn’t mushy to the touch, but will yield slightly when you put pressure on it. Also, if you knock the little stem off, it should be light yellow-green, not brown. I like my guac a bit chunky, so I leave some pieces or sometimes I mash a couple of avocados and chop one and stir the whole mess together. If you like it smooth, then make it smooth.
For basic guacamole, I use:
- ripe Hass avocados, mashed
- 2 good pinches of salt per avocado
- grindings of fresh black or pink peppercorns
- a squeeze of lime or lemon juice
- a tiny pinch of ground cumin (this is optional, but it adds something nice)
- garlic (just a tiny amount you’ve put through a press—or more if you like)
- very finely minced red or white onion or scallions (optional)
- finely grated Cotija or Chihuahua cheese (optional)
I just slurry this all together then taste it. What do you think it needs? Adjust it to your liking; it will probably need some salt. And that’s it. You can, and should make this a few hours ahead…oh, yes…a note about that make-ahead part. When I make guac ahead of time, which I rather like to do (this allows the flavors to meld a tad), I squeeze the lime (or lemon) juice over the mixture, place plastic wrap directly on the guac and put it in the fridge. When it’s time to serve, remove the plastic, stir in the lime, taste (always taste) and correct the seasoning, if needed and serve with some of the cheese grated over the top, if you wish.
Now we’ll move to “Lipstick Guac”. The first option, we’ll call this “Toreador Red Lipstick Guac”, will be the basic guac, but I’ve placed the scoop of guac on top of fried chorizo sausage. You can buy chorizo or make it yourself, whichever you prefer.
- 1/2 red or white onion, finely minced
- 1/2 poblano pepper, cleaned and finely minced
- 1 tablespoon olive oil
- 4 cloves garlic, very finely minced
- 1 pound lean ground pork
- 1 teaspoon kosher salt
- 2 teaspoons guajillo chile powder
- 1 1/2 teaspoon smoked sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon Mexican oregano, crushed between your fingers
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh cilantro (optional)
Combine the seasoning blend ingredients; set aside.
Heat a skillet over medium-high heat. Add the olive oil, then the onion, pepper and garlic. Sauté until the mixture softens. Add the meat and half the seasoning blend; using a wooden spoon, break up the meat into smaller pieces, stirring to combine the seasoning blend and the meat. Leave the meat to brown, stirring and breaking it up occasionally. When the meat is fully cooked, add the remaining spice blend; stir well and cook for 1 minutes longer. Remove from the heat and cool slightly before serving as is, wrapped into a tortilla, with a scoop of guacamole on top or on a bun. Sprinkle with fresh cilantro, if desired.
NOTE: You may sauté the onion, poblano and garlic, cool it and stir the mixture into the raw meat along with the seasoning ingredients. Using your hands (or a spoon, but why would you when you have hands?), combine the mixture until well mixed. You may wish to add a squeeze of lime juice and the chopped cilantro, and form into patties. Sauté the patties until done and serve with juevos or on a bun. You may wait to add the cilantro after you’ve cooked the patties.
Chorizo Sausage Recipe©Marcia Lahens 2015. All rights reserved.
The second, we’ll call this one “Hot Pink Lipstick Guac”, is again is the basic guac with diced mango (just a few bits of fresh pineapple that I had, too) and crabmeat (or cooked, diced shrimp) added. Make the guac, then fold in the mango and crabmeat. I like this one served with a bit of chill to it and I added just the slightest hint of finely, finely minced fresh mint. Mint works well with both avocado and mango.
The final option, we’ll call this “Voluptuous, Kissing Lipstick Guac”. This is your basic guac, sans the cilantro, but with finely minced fresh chives, roasted garlic, lemon juice and truffle oil. Yeah, that’s right, truffle oil. It really is voluptuous, rich and slightly over the top…kind of like a really good kiss. You may add a few chopped black olives, but it’s pretty great the way it is.
With summer around the corner, Guacamole is the perfect summer food to perfect. It’s green, rich, served cold, or at least cool-ish, can be made ahead…perfecto! Happy Cinco de Mayo!