Helloooo! Today you’re getting double-duty posting because I got more Chipotle recipes than days . No one’s mad.
Also, I just felt like sharing that today I went out and I voted. It was great, I”m wearing my sticker, and I feel like a real member of society. I remember the first time I voted when I was 18 in 2008 I was kind of shocked that there was actually more than just the presidential election on the ballot. Does anyone else get overwhelmed with guilt when they are voting for things that they know nothing about? Maybe that’s just my chronic overthinking.
Anyways, on to happier things! G-U-A-C-A-M-O-L-E! Copycat Chipotle Guacamole to be more precise.
Long before I actually considered myself good at cooking, I knew I was damn good at making one thing, and one thing only: guacamole. It’s a simple formula really, and one that only becomes clear when you accept the fact that guacamole needs far more things than just avocado to succeed. My own tried-and-true recipe takes equal parts pico de gallo and avocado to make guacamole. Yep, I said it. Accept it, love it, eat it. Chipotle’s version is BASICALLY the same as mine, except no tomato. Honestly it was a true ~hair flip~ moment when I realized I’d been on the right path all along.
Now, there are a couple tricks I have up my sleeve for the perfect guac situation:
- Number of people eating guac = number of avocados you need. Trust me, believe me, you’re welcome. You can’t really keep leftover guac THAT well, so this is the perfect formula for how much you need. Adjust your onion/jalapeno/cilantro/lime ratio accordingly. Unless of course there will be tons of alcohol and you have THAT ONE FRIEND who is an absolute savage with guac. Then add one extra avocado for good measure.
- Avocados aren’t that hard to handle. All you really need is a spoon if the avocado is ripe. You can use your spoon to cut all the way around the avocado (longways) and then twist it apart into two halves. Don’t break out a giant knife to get the pit out like all those “life hacks” tell you too. Just squeeze the side with the pit gently and it will pop right out. Rocket science, I know. Next, use that same spoon to make criss-cross cuts to the avocado flesh, then scoop them out into a bowl. EASY. EASY. EASY.
- Get up in there. Wash your hands first, but just mash away with your fingers. It keeps it chunky and amazing. My personal preference, but the best way to go IYAM, IMHO, FWIW, TBH. Okay I’m done.
- 2 ripe Haas avocados
- ½ red onion, diced into ¼" pieces
- 1 jalapeno, seeds and ribs removed, and diced
- ¼ cup fresh cilantro, finely chopped
- 1 lime, juiced
- ½ lemon, juiced
- ¼ tsp salt
- pinch of black pepper
- Halve the avocado by cutting it long-ways around the pit, and twisting to pull the halves apart. Squeeze the side with the pit gently to remove. With a spoon, make criss-cross cuts in each half of the fruit to gently chop the avocado, and scoop the pieces out.
- Add all the ingredients to a medium bowl, and mash with clean hands to keep the guacamole chunky.
- To keep, press plastic wrap tight against the guacamole to prevent browning.