Molcajete Magic Guac
- Billie McKeown
- Sep 7
- 2 min read
Updated: Sep 12
Nothing says game day like a big bowl of guac! This one’s bold, zesty, and perfect for cheering on the Pack. Creamy avocados, a little kick from serranos (because Lambeau gets cold, but our guac stays spicy), and plenty of lime to keep it fresh. Serve it up with chips or just dig in straight from the bowl—just don’t fumble it on the couch! 🏈🧀🥑
Pro Tip: To keep your guac from browning before kickoff, press a piece of plastic wrap directly onto the surface before covering. It keeps the air out and the green in.
Make 2 to 3 cups
Ingredients:
½ onion, diced (about ⅔ cup)
1–2 serrano or jalapeño peppers (serrano will add more heat)
1 garlic clove, roughly chopped
1–2 Tbsp cilantro stems, chopped
3–4 ripe avocados
Juice of 1 lime
Salt and pepper, to taste
2 Tbsp minced cilantro leaves
½–1 cup finely diced tomatoes, seeds and juice removed (optional)
⅓ cup queso fresco, crumbled (optional)
Instructions:
Make the flavor paste: Add the onion, peppers, garlic, and cilantro stems to a molcajete (mortar and pestle) and grind into a paste.
No molcajete? Place the vegetables in a plastic bag and smash with a pan or meat pounder, or mash in a bowl with the back of a wooden spoon.
Turning the vegetables into a paste helps spread their flavor evenly throughout the guacamole.
Crafting fresh guacamole: Chopped onions, jalapeños, and garlic meld with mashed avocados in a traditional molcajete. Prepare the avocados: Cut the avocados in half, remove the pits, and score the flesh. Scoop into a molcajete or bowl, then mash with a pestle, potato masher, or fork until you reach your preferred texture.
Mix: Stir the vegetable paste into the avocado. Add lime juice, salt, pepper, cilantro, and tomatoes (if using).
Finish & serve: Garnish with additional cilantro and queso fresco (if desired). Serve with tortilla chips or as a topping.
Final Step: Put it inside of you and enjoy!
Comments