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.
Perhaps 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.
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
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. ..?
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
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
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
1. Place avocado pulp in a bowl.
2. Stir in the tomatillos and season with salt
4. It’s Ready!
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
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
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!
2 plum tomatoes, finely diced
1/4 white onion, chopped
1 bunch cilantro chopped
1 Minced serrano pepper, to taste (seeded and deveined)
I also added some beautiful little peppers I bought from my trip to the north of the country.
Lemon and salt (optional)
1. Place all ingredients in a bowl and stir.
If you want less heat in your peppers, remove seeds and veins.
By Guest Author: Pily Guzman.
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.