Authentic guacamole – Aztec salad without the bad bits
Bad bits? What bad bits? Oh nothing, just something like this.
Now that we’ve got this out of the way, the food these guys left behind can’t be bad, right? In fact, it’s awesome!
Guacamole, meaning avocado sauce in Nahuatl (Aztec language) is as old as the Aztec civilization itself but it thankfully survived those meddling Europeans and can now grace our tables.
So here’s how to cook a guacamole that would make even Huitzilopochtli proud.
Instructions on how to make guacamole
You know where this is going right? Yes, you’re absolutely going to chop some stuff and mix it together. And that’s about everything you need to do. But wait, there’s a trick to it. You want your avocados green, not brown. By the way, here’s your useless fact of the day: they were called alligator pears in the 1900s.
Back to the recipe. The first thing you need to do is cut your avocados, scoop out the green bit with a spoon and put it in a bowl. Once done, immediately cut the limes and squeeze the juice over the avocados and mix everything together. Do you know why you did that, except because I told you so? By mixing the lime juice with the avocados you slow down the oxidization process and keep them greener for longer. BOOM, mind blown.
Chop the rest of the stuff and mix it in. And that’s it! Serve with tortilla chips or as a spread over tacos or anything else basically.
Listen to this while cooking.
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