Makes 6 cups, or 24 servings Guacamole may be Mexican in origin, but it was Texas that popularized it as party food. Randle Browning of Waco, Texas, makes her guacamole with an authentic Mexican border touch. “In Texas, many people who grew up in Mexico will tell you that they have always made guacamole with lemons,” she says, and she prefers it to lime-flavored guacamole. For company, she makes her guacamole “tableside” for a little bit of a show. “They’ll enjoy seeing you prepare the dip tableside, like it’s prepared in restaurants in Texas,” she says. To do a tableside guacamole service, prepare most of the ingredients several hours ahead and cover. Mix in the avocados, lemon, and Tabasco sauce as your guests arrive. Serve immediately with tortilla chips, vegetable sticks, and ice-cold beer.
1 cup diced red onion
1 large tomato, cut into halves, seeds and pulp squeezed out, diced
1 small jalapeño pepper, seeded and minced
¼ cup chopped cilantro
¼ teaspoon ground cumin
½ teaspoon paprika
4 cups cubed ripe avocado (5 to 6 avocados)
4 to 6 tablespoons fresh lemon juice
Salt and ground black pepper, to taste
½ teaspoon Tabasco sauce
Tortilla chips or vegetable sticks for serving
Combine the onion, tomato, jalapeño, cilantro, cumin, and paprika in a medium bowl. Add the avocados and 3 tablespoons of the lemon juice and stir with a fork, mashing some chunks of avocado against the side of the bowl. Season to taste with the remaining lemon juice, salt, pepper, and Tabasco. Serve immediately with tortilla chips or vegetable sticks.
Makes 6 cups, or 24 servings
Note: Guacamole should be eaten immediately, but if there are leftovers, store in the refrigerator in an airtight container with plastic wrap pressed directly on the top of the dip to prevent contact with air.