This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Grind It.
If there is a better party dish than perfectly crafted guacamole I’ve never had it. Of course, there are lots of things better than average guacamole. My boys are 4 and 7 years old. They’ve made more batches of guacamole than most adults and they fight over who gets to be my sous chef every time they see an avocado. Over the years, we’ve enjoyed guacamole de molcajete in various forms. Some are spicy while others have a kick of lime.
So what is the secret to great guacamole de molcajete you might ask? The Chile Paste. The paste is where the magic happens. The flavors of the onion, cilantro, and pepper are married and amplified with good salt and a little understanding about technique. The tool of choice is the molcajete, a basalt implement that allows you to coax the maximum flavors from just a few simple ingredients.
The molcajete has been used for centuries, even as far back as the Aztec and Mayan civilizations. Sometimes it’s better to trust tradition than new technology.
Of course, tradition must give way to exploration and innovation at some point. Guacamole always tastes better when made in a molcajete if you ask me but that doesn’t mean you can experiment with the flavors. Try a little lime basil in place of the cilantro, or give a little applewood smoked salt a try. Heck, why not try a little roasted red pepper instead of the jalapenos.
With a bowl of freshly made guacamole you can make the following recipes:
- Three Cheese Quesadilla
- Guacamole Soup
- Guacamole Hummus