a tale of two guacs: traditional and southwest

There’s nothing more that Texans love more than a good bowl of guac – unless you’re my sister who has a severe dislike of avocados (I mean, seriously… how are we even related? just kidding).

Today I’m serving up two recipes of guac that are tried and true party favorites. Whether you prefer a more traditional approach or decide to mix up it different ingredients for a southwestern version, I guarantee the bowl will go empty so stock up on your guac!

Print

Traditional Guacamole

Ingredients

  • 3 avocados, mashed
  • 1 lime, juiced
  • 1/2 cup onion, diced
  • 3 tbsp chopped cilantro
  • 2 roma tomatoes, diced

Instructions

  1. Chop all onions, cilantro and tomatoes. Set aside. 
  2. Mash all avocados in a medium sized bowl and mix with lime juice to prevent browning. Toss in onion, cilantro and tomatoes. 
  3. Mix and serve with tortilla chips.

 

Print

Southwest Guac

Ingredients

  • 3 avocados, cubed
  • 1 lime, juiced
  • 1/2 cup onion, diced
  • 2 roma tomatoes, chopped
  • 1/2 cup corn kernels
  • 1/2 cup black beans
  • 3 tbsp chopped cilantro

Instructions

  1. Prep all onions, tomatoes and cilantro. 
  2. Drain corn kernels and black beans. 
  3. Mash all avocados in a large size bowl and mix lime juice to prevent browning. 
  4. Mix in the rest of the ingredients. Toss and serve with tortilla chips.

Leave a Comment

Your email address will not be published. Required fields are marked *