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Guacamole Recipe

Name: Carmelita's Méxican Restaurants GUACAMOLE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 each ripe avocados; 3 tbsp fresh lime juice; 1 tsp kosher salt; 1 tsp black pepper; 1 cup Roma tomatoes, seeded and finely diced; 1 cup white onion, finely diced; 1 cup fresh cilantro, chopped; 1 each jalapeño, seeded and minced; 1 tbsp fresh lime juice (for pico); 1 tsp kosher salt (for pico); 3 oz queso fresco, crumbled; 2 each chipotle peppers in adobo (canned); 1 tbsp adobo sauce (from can); 3 tbsp sour cream; 1 tsp fresh lime juice (for puree); 1 tbsp water (to thin); 0 to taste salt (to taste); 2 tbsp extra cilantro leaves for garnish; 4 each lime wedges; 12 oz tortilla chips

Inspired by Carmelita's Méxican Restaurant

Time25m

Serves6

AVOCADO PICO QUESO FRESCO CHIPOTLE PUREE

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Ingredients

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Guacamole Base

4 each ripe avocados

3 tbsp Fresh lime juice

1 tsp kosher salt

1 tsp black pepper

Pico de Gallo

1 cup Roma tomatoes, seeded and finely diced

1 cup white onion, finely diced

1 cup Fresh cilantro, chopped

1 each jalapeño, seeded and minced

1 tbsp fresh lime juice (for pico)

1 tsp kosher salt (for pico)

Queso Fresco Crumble

3 oz queso fresco, crumbled

Chipotle Puree

2 each chipotle peppers in adobo (canned)

1 tbsp adobo sauce (from can)

3 tbsp Sour cream

1 tsp fresh lime juice (for puree)

1 tbsp water (to thin)

0 to taste salt (to taste)

Finishing & Serve

2 tbsp extra cilantro leaves for garnish

4 each Lime wedges

12 oz tortilla chips

Method

Guacamole Base

Prepare avocados

Halve the avocados, remove pits and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocado to a chunky consistency (leave some small lumps). Add 3 tablespoons fresh lime juice, 1 teaspoon kosher salt and 1 teaspoon black pepper. Stir to combine and set aside while you prepare other components so the lime prevents browning.

Pico de Gallo

Combine 1 cup seeded diced tomatoes, 1 cup finely diced white onion, 1 cup chopped cilantro and 1 minced jalapeño in a small bowl. Add 1 tablespoon fresh lime juice and 1 teaspoon kosher salt. Taste and adjust salt or lime as needed. Let sit 5–10 minutes to marry flavors.

Queso Fresco Crumble

Crumble 3 ounces queso fresco into small pieces. Keep refrigerated until ready to top the guacamole so it maintains a fresh crumbly texture.

Chipotle Puree

In a small blender or food processor, combine 2 chipotle peppers in adobo, 1 tablespoon adobo sauce, 3 tablespoons sour cream, 1 teaspoon fresh lime juice and 1 tablespoon water. Puree until smooth. If too thick, add water 1 teaspoon at a time to reach a drizzleable consistency. Season with a pinch of salt to taste.

Assembly & Serve

Fold the prepared pico de gallo into the mashed avocado gently, reserving about 2 tablespoons of pico to garnish on top.

Spoon the guacamole into a shallow serving bowl and use a spoon to create a few shallow swirls or wells on the surface.

Drizzle the chipotle puree over the top in a thin zigzag. Sprinkle the crumbled queso fresco evenly over the guacamole and finish with the reserved pico de gallo and extra cilantro leaves.

Serve immediately with lime wedges and tortilla chips alongside. If you must hold the guacamole for later (up to 2 hours), press plastic wrap directly onto the surface to minimize air exposure and refrigerate.