Cream in your…guacamole?

So, when most of us have guacamole, there is some sour cream, some chips, and some tequila nearby. And the idea is that our guacamole is expected to be creamy, right?

So why do y’all look at me funny when I hit you with the sour cream and the tequila in the guac? All the traditionalistas can’t stand it…until they try it.

Allow me to drop the science on you.

Avocado, per The Flavor Bible, blends well with all of the ingredients required for wonderful guacamole. Sour cream is a recommended matching flavor for avocado. Not only that, one of the listed flavor affinities (comparable flavor groups) for avocado is avocado+jalapeño chiles+cilantro+cumin+garlic+lime+onion (which sounds eerily like the ingredient list for great guacamole).

And here’s where it gets good… Tequila is also a recommended matching flavor. Which means in a small amount, the brightness of the flavor will make your guac practically jump onto the chip!

So…open your minds, open your palates, and open your bowls…this recipe will make you rethink guac as you know it.

Prep time:15 minutes

INGREDIENTS: 

  • 5 large ripe Haas avocados

  • 3 cloves garlic, minced and pressed into a paste

  • ½ tablespoon coarse sea salt

  • ½ of a large red onion, roughly diced and divided into 2 piles 

  • 1 cup (8.0oz.) sour cream

  • 1 tablespoon (0.5oz.)  lime juice, freshly squeezed

  • 1 tablespoon (0.5oz.)  lemon juice, freshly squeezed

  • 1 shot of top-shelf tequila, preferably silver

  • 1 roma tomato, finely diced with the seeds and pulp removed

  • 1 jalapeno pepper, finely chopped with seeds separated

  • 1 cup freshly chopped cilantro

  • 2 teaspoons cumin powder

DIRECTIONS:

  1. Peel avocados and remove pits. Set aside in a large bowl or molcajete (the thing that the waiter crushes up your guac live at your table).

  2. In a separate mortar and pestle, place the minced garlic, one of the piles of red onion, and the seeds of the jalapeno. Crush the ingredients into a smooth paste with the sea salt. 

  3. Using a silicone scraper, scoop the paste into the bowl/molcajete with the avocados.

  4. Combine the avocados in the bowl with the remaining ingredients. Best practice is to use a potato masher, but you can use a food processor if you are pressed for time. 

  5. Cover with plastic wrap, placing the pits of the avocado inside and resting the plastic wrap on the guacamole to keep from browning. 

  6. Refrigerate at least an hour before serving to allow the flavors and the heat to meld. 

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