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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 8 servings
4 ripe avocados
1 fresh jalapeno (for hot) or serrano (for hotter) chile, finely diced Remove ribs and seed if you do not want it hot
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon grated queso anejo (see note)
Finely diced ripe tomato, for garnish
Finely diced red onion, for garnish
Finely chopped cilantro, for garnish
Sliced black olives, for garnish
Tortilla chips
Lemon wedge
1. Cut avocados in half and remove the pits. Score the flesh into cubes, then use a spoon to scrape the cubes off the skin and into a mixing bowl. Add chile, salt and garlic powder. Smash half or more of the avocado to form a chunky spread.
2. If serving the guacamole right away, stir in all of the lemon juice. If serving later, stir in 1 tablespoon lemon juice, then smooth the surface with the back of a spoon and sprinkle the remaining 1 tablespoon juice over the top. Cover with plastic wrap, pressing it against the surface to remove air and prevent discoloration. Refrigerate until ready to serve.
3. To serve, sprinkle with queso anejo and your choice of garnishes (tomato, onion, cilantro, olives). Serve with tortilla chips and a lemon wedge.
Note: Queso anejo is a dry, crumbly and salty Mexican cheese. Look for it at ethnic markets. You can substitute cotija (another Mexican cheese) or grated Romano.
Variation: Use lime juice instead of lemon juice.
Recipe adapted for home kitchens by the Post-Dispatch
From: Hacienda Restaurant Rock Hill Mo
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Hacienda Guacamole Especial
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 8 servings
4 ripe avocados
1 fresh jalapeno (for hot) or serrano (for hotter) chile, finely diced Remove ribs and seed if you do not want it hot
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon grated queso anejo (see note)
Finely diced ripe tomato, for garnish
Finely diced red onion, for garnish
Finely chopped cilantro, for garnish
Sliced black olives, for garnish
Tortilla chips
Lemon wedge
1. Cut avocados in half and remove the pits. Score the flesh into cubes, then use a spoon to scrape the cubes off the skin and into a mixing bowl. Add chile, salt and garlic powder. Smash half or more of the avocado to form a chunky spread.
2. If serving the guacamole right away, stir in all of the lemon juice. If serving later, stir in 1 tablespoon lemon juice, then smooth the surface with the back of a spoon and sprinkle the remaining 1 tablespoon juice over the top. Cover with plastic wrap, pressing it against the surface to remove air and prevent discoloration. Refrigerate until ready to serve.
3. To serve, sprinkle with queso anejo and your choice of garnishes (tomato, onion, cilantro, olives). Serve with tortilla chips and a lemon wedge.
Note: Queso anejo is a dry, crumbly and salty Mexican cheese. Look for it at ethnic markets. You can substitute cotija (another Mexican cheese) or grated Romano.
Variation: Use lime juice instead of lemon juice.
Recipe adapted for home kitchens by the Post-Dispatch
From: Hacienda Restaurant Rock Hill Mo
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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