Wednesday, September 12, 2012

4 Guacamole Recipes, Pico de Gallo Salsa and Flour Tortilla Chips

Mexican Heritage Month Guest Post: Our guest today is Pily Guzmán, author of the beautiful blog “La Cocina Mexicana de Pily”. In this post you will find 4 great ways to make guacamole, plus a salsa with tasty tortilla chips.
guacamole5Perhaps you are in a hurry and do not know what hors d'oeuvre you will give to your guests in your next party. How about this appetizer? Guacamole, an authentic Mexican dish, tasty and easy to make.
In México we celebrate our Independence Day on September 16, and in many homes this means having lunch or dinner with family and friends. It is usually the traditional pozole, sometimes tacos or chicken with mole, Carne Asada, frijoles Charros, Quesadillas, gorditas, etc..., it is an endless parade of dishes coming from the kitchen, it is a good time to enjoy and share our traditions.
If you're not planning something complicated, and prefer a casual and simple dish, this is a good option.
I know, I know, how complicated can it be a guacamole or a salsa? Well, these chips are very original and are the twist of this rich snack, these delicious tortillas seasoned and baked make a big difference.

In the town where I grew up we call this well-known Mexican Salsa: "pico de gallo", as I said, every city has its own traditions and names sometimes change from one dish to another.
The same applies to making guacamole. There are many recipes are many... really, all good and delicious, so here are some recipes with a few differences between them, you decide which one you like better.
I hope this will be a useful appetizer for your next Mexican theme party.
Guacamole
For the Flour Tortilla Chips:
  • 1 package wheat flour tortillas cut into triangles (10 medium tortillas)
  • 1/3 cup Parmesan cheese (very Mexican?) You can change it to dry Cotija cheese, excellent result eh?
  • ¼ cup butter, melted
  • 1 tablespoon sesame seeds
  • 1 tablespoon poppy seed (can substitute black sesame)
  • 1/4 teaspoon paprika or sweet paprika
  • A pinch of salt
  • A pinch of pepper
Instructions:
1. Preheat the oven to 350 ° F. Have ready 2 cookie sheets lined with foil.
2. Place the tortilla triangles in a table.
3. Stir in a small bowl the cheese, seeds, paprika, salt and pepper with spoon.
4. With a brush put butter on one side of each triangle and then top that side with the parmesan cheese mixture.
5. Place on cookie sheet, until all of the tortillas are topped with the cheese mixture.
6. Bake for 8-10 minutes until the tortilla chips are golden brown on top and bottom.
7. Place on a wire rack, cool, set aside.
You could add seasoning with traditional Mexican flavors, how about chili powder? Pepper and lemon?? Tajin pepper?, Etc. ..?
guacamole2
Guacamole recipe # 1:
1 large ripe avocado peeled and pitted
1 tomato diced (seeds removed)
¼ cup minced white onion
1 Serrano pepper, (seeded and deveined) minced
½ cup chopped cilantro
1 Tablespoon fresh Lime juice
Salt to taste
Instructions:
1. Place avocado in a bowl and slightly mash with a fork.
2. Add lemon and salt
3. Add the rest of the ingredients.
4. Mix to combine
5. Success!
Guacamole # 2:
In Guadalajara, I have noticed some restaurants serving this version of guacamole:
1 Large ripe avocado, pitted, peeled and slightly mashed
2 Green tomatillos finely chopped
Salt to taste
Instructions:
1. Place avocado pulp in a bowl.
2. Stir in the tomatillos and season with salt
3. Stir.
4. It’s Ready!
guacamole3
Guacamole # 3:
I tested this version of Guacamole in the Northern States of Mexico
1 Large Ripe avocado
1 or 2 Serrano Peppers finely chopped
Salt to taste
Instructions:
1. Remove the avocado pit and peel. Mash it with the help of a fork.
2. Place the Serrano pepper in the blender with a couple tablespoons of water and pure until smooth.
3. Add the Serrano pepper mixture to the avocado, season with salt and stir.
4. VERY SPICY!
Guacamole # 4:
1 Large Ripe avocado
Lemon and salt to taste
Instructions:
1. Remove pit from the avocado and the peel, place in a bowl and press with a fork.
2. Add lemon and salt, stir.
3. I love!
 
Salsa Mexicana:
2 plum tomatoes, finely diced
1/4 white onion, chopped
1 bunch cilantro chopped
1 Minced serrano pepper, to taste (seeded and deveined)
guacamole4
I also added some beautiful little peppers I bought from my trip to the north of the country.
Lemon and salt (optional)
Instructions:
1. Place all ingredients in a bowl and stir.
2. Enjoy!
TIP
If you want less heat in your peppers, remove seeds and veins.
 

By Guest Author: Pily Guzman.
Pily
I live in a country full of diverse cuisine, landscapes, climates and traditions, and it is my desire that through my blog you can visit my country and know about it, at least virtually. I want to show you the beauty of the  Mexican cuisine. En “La Cocina Mexicana de Pily” you will find both 100% Mexican traditional dishes as well as Contemporary Mexican Cuisine, i.e.  Mexican dishes adapted to our time, the fusion of cuisines from different cultures using always a Mexican ingredient as the protagonist of a dish. If you would like to know more about her blog visit her HERE. You will also enjoy the beautiful photography not just of food but of the everyday life in México.





11 comments :

  1. What a colorful and absolutely delicious post!!! Virtually dipping in :) Cheers, Priya

    ReplyDelete
  2. Qué bien quedó la entrada Mely!! gracias! Espero que le sea útil a alguno de tus lectores!!!
    Un beso Mely

    ReplyDelete
  3. Y viva México!

    Felicidades Pily por las recetas, ya quiero que sea 15 de septiembre!, saludos

    ReplyDelete
  4. loves2spin

    Oh my goodness! The photography alone here is enough to make me hungry. I will definitely be trying these things out. Thank you Mely! Yolanda



    yarmo81

    I like this picture. Did you take it?

    ReplyDelete
  5. Hello yarmo18,

    Pily our guest author took the picture, check the link to her website to enjoy her great pictures.

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  6. In a moment of laziness, I came up with what is now my go to recipe for guacamole. I had some leftover serrano/tomatillo salsa and added it to my avocados and it was delicious. I guess I've been making Guadalajara style guacamole without realizing it. I should whip up a batch for the 16th. Since it's going to be 100 degrees in a few days, I don't think pozole will be on the menu, unfortunately

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  7. Another beautiful guest post Mely. Guacamole recipes I need it.

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  8. Ya hice estos totopos y están buenísisimos! como todo lo que nos enseña Pily
    besos!

    ReplyDelete
  9. It looks like a veggie salad recipe.Veggie salad used to be my comfort food.
    I will give it a try

    ReplyDelete
  10. Saving these to try. I like guac and these are some good variations that I can't want to try out.

    ReplyDelete

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