Made using a molcajete and tejolote, this authentic guacamole recipe calls for only the freshest ingredients. It’s also simple to make, and takes mere minutes. Best of all, it’s absolutely delicious! You’ll never buy store-bought guacamole again after tasting this recipe.
While a lot of recipes claim to be the best, in my humble opinion, this guacamole recipe truly is the BEST! This is because it’s made with high-quality, fresh ingredients. Plus. using a molcajete and tejolote (mortar and pestle) really brings out the best flavors of each ingredient.
Even if you don’t have a molcajete and tejolote, this recipe will still turn out amazing!
WHY USE A MOLCAJETE AND TEJOLOTE?
Making authentic guacamole should be simple, and it should also be fun. And this particular recipe is both! Especially if you make it using a molcajete and tejolote (aff. link to my fav. one is in the kitchen tools list below).
Using a molcajete really gets the most incredible results. It brings out the flavor in the ingredients and gets the texture of the finished guacamole absolutely perfect.
Of course, if you don’t have a molcajete, you can always use a large bowl and fork instead. This homemade guacamole recipe will still come out delicious!
So grab the chips and margaritas, and let’s get ready to have a fiesta! ¡Olé!
HOW TO CHOOSE THE PERFECT AVACADO
As I mentioned above, the key to making the best guacamole is using the freshest, highest-quality ingredients. And one of the most important ingredients in this recipe is the avocado.
When choosing avocados for this guacamole recipe, you want ones that are ripe but not overly mushy. So how do you choose a ripe avocado?
The easiest way to tell if an avocado is ripe is to use your thumb and gently push on the top where the stem connects (the narrower end of the avocado). You want the flesh to be firm, yet give just a little. If it doesn’t give a little, it isn’t ripe enough. If it gives too easily, it is too ripe.
HOW TO PIT AN AVACADO
Removing the pit from an avocado can be a lot easier than you think. There are several ways to do it, but here are the 2 easiest. A word of caution first, avocado injuries are very common so if using a knife be extra careful.
Using a Knife to Pit an Avocado
- Use a knife to carefully slice the avocado in half lengthwise around the pit. Then twist the two halves of the avocado in opposite directions until one side pops off.
- Next, hold the half with the pit in a kitchen towel. Next, carefully whack the bottom end of the knife into the pit, then twist the knife sideways and the pit should pop out. Knock off the pit by scraping the edge of the knife on the sink or trash can.
Using An Avocado Tool to Pit an Avocado
The second way to pit an avocado is to use an avocado slicer with pit remover. Y’all these little tools make dealing with avocados SO much easier, and safer. My personal favorite avocado slicer is the OXO 3-in-1 Avocado Slicer (no this is not a sponsored post, it’s just a tool I use and LOVE). It has everything you need to cut, pit and slice these delicious little fruits (aff. link in tool list below if you want one)
- Use the serrated edge to cut the avocado in half lengthwise. just as you would with a knife.
- Next, twist the two halves apart and use the pitter part of the tool to remove the pit.
HOW TO MAKE THE BEST AUTHENTIC HOMEMADE GUACAMOLE RECIPE
This mouth-watering homemade guacamole recipe calls for minimal ingredients, but has maximum flavor. It’s one of those recipes that everyone will be asking for after the first taste! You’ll find the complete recipe in the free printable recipe card at the end of this post.
KITCHEN TOOLS YOU MAY NEED
Disclosure: This blog post contains affiliate links for products or services I think you’ll like. This means if you make a purchase from one of these links, I may make a small commission at no additional cost to you. I only recommend items I use and love.
INGREDIENTS YOU WILL NEED TO MAKE HOMEMADE GUACAMOLE
This authentic guacamole calls for a blend of a few high quality ingredients whose flavors that meld together beautifully. All you need is:
- Avocado – see my tips above for picking perfectly ripe avocados.
- Sweet onion – also good with red or yellow onion!
- Fresh cilantro – adds a bright, citrusy flavor with the barest hint of pepper. A staple in Mexican foods.
- Roma tomatoes – these are the least juicy, and nobody want watery guac!
- Lime – added sparingly fresh-squeezed (don’t use jarred!) lime juice gives just a hint of an acidic boost. You want to enhance the flavor not overpower it.
- Garlic – lends a flavorful hint of warmth which blends perfectly with the creaminess of the avocado.
- Salt – brings it all together
- Cumin – adds a slightly hot, sharp, and bittersweet taste to the guacamiole. Add more if you want a spicier flavor profile.
- Cayenne pepper – prefer spicier guacamole? Add more than a pinch!
INSTRUCTIONS TO MAKE HOMEMADE GUACAMOLE
When using a molcajete, the idea is to build layers of flavor. If you don’t have one, simply use a fork instead.
STEP ONE: GARLIC AND SALT PASTE
Begin by placing the minced garlic and a few pinches of salt in the molcajete, and grind/smash them into a paste.
STEP TWO: ADD THE AVOCADO
Now, add the peeled and pitted avocados, gently mashing and stirring (to combine the avocado and garlic and salt) with the tejolote (pestle) until you reach your desired consistency.
STEP THREE: ADD LIME AND VEGGIES
Next, add the lime juice.
Then gently fold in the cilantro, onion, and tomatoes.
STEP FOUR: SEASON TO TASTE
Sprinkle a pinch of cumin and cayenne pepper, mix it in, and taste.
Continue adding cumin, cayenne pepper until you get the flavor just the way you want. You may also want to add some more salt depending on your preference.
STEP FIVE: SERVE AND ENJOY!
Now all that’s left to do is grab some chips and enjoy!
See? I told you it was easy! And just look at how delicious it looks!
OTHER WAYS TO ROCK THE GUAC
While enjoying homemade guacamole with chips is an absolute must, it also pairs perfectly with so many other foods! For example:
- spread some on toast
- add to burgers
- add a few dollops to a salad
- top off tacos and nachos
- load up baked potatoes in place of sour cream and cheese
- add to deviled eggs
- replace the sauce on a shrimp cocktail
- serve alongside some sushi
- top off a rice bowl
- fill wraps and quesadillas
- serve as part of any type of Mexican dish like these Chicken, Avocado, Bacon & Tomato Quesadillas and these
I have gotten a lot of questions about the molcajete shown in these pictures. This gorgeous tool is a natural granite molcajete from IMUSA. It comes with a matching tejolote that rests inside the deep bowl. And I LOVE it!
While I’ve had other mortar and pestles, this one is by far my favorite. It’s large size is perfect for both grinding and serving, and the weight of the stone provides stability which makes pounding a cinch.
The molcajete is one of the world’s oldest kitchen tools. It was originally used by Aztecs and Mayans for grinding corn into flour. Today people use it for everything from grinding nuts for toppings on desserts to making fresh guacamole.
When grinding fresh herbs and spices with this molcajete, the granite’s non-porous qualities prevents the essential oils from being absorbed, which means the rich flavor stays right there in the food and not in the tool.
Want a molcajete to make your own guacamole, salsa, and more? You can find one like I have at Macy’s, JC Penny’s, Target, Bed, Bath & Beyond, and online through Amazon! Not only is using a molcajete fun and effective, but it lends even more authenticity when exploring ethnic cuisine.
MORE AVOCADO RECIPES
Looking for more recipes using avocado? Give these a try!
SHOW ME WHAT YOU’VE GOT!
Did you make this tasty red, white, and blue patriotic candy bark recipe? If so, I’d love to see how it turned out!
Nothing makes me happier than seeing your take on my recipes. So please be sure to tag me on Instagram @bullocksbuzz or using #bullocksbuzz!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating on the printable recipe card below!
- 3 avocados
- 1/4 cup sweet onion, diced (red onion works well, too)
- 2 Roma tomatoes, diced
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon minced garlic
- 1/2 tsp salt
- 1 pinch cumin, to taste
- 1 pinch ground cayenne pepper, to taste
- 1 lime, juiced
- Begin by placing the minced garlic and a few pinches of salt in the molcajete, and grind/smash them into a paste.
- Add the peeled and pitted avocados, gently mashing and stirring (to combine the avocado and garlic and salt) with the tejolote (pestle) until you reach your desired consistency.
- Add the lime juice.
- Gently fold in the cilantro, onion, and tomatoes.
- Sprinkle a pinch of cumin and cayenne pepper, mix it in, and taste. Continue adding cumin, cayenne pepper until you get the flavor just the way you want. You may also want to add some more salt depending on your preference.
- Serve and enjoy!
Amount Per Serving: Calories: 253Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 304mgCarbohydrates: 16gFiber: 11gSugar: 2gProtein: 3g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.