Cinco de Mayo Taco Party Recipes Part 1: Guacamole

It's fiesta time! Cinco de Mayo is just around the corner and Mexicans and non-Mexicans alike are gearing up for the fun. This year, why not skip the crowds? Instead  fire up the grill, invite a few amigos over and throw a taco party. On the menu? Freshly-made Mexican guacamole so yummy, you'll want to lick the bowl, pitchers of margaritas that are sure to please and carne asada served family style.

Taco parties are a low-fuss form of entertaining. You can prep the meat and the guacamole the night before--the longer the meat marinates the tastier it will be. And I know what you're thinking: guacamole made the night before transforms into an unappetizing brown blob the next day. Lots of people add the pit to the bowl or add more acid over the top of the dip to prevent it from turning brown. My trick to keeping it a fresh looking green even if it's made a day early? Fill an airtight plastic container and place plastic wrap over the guacamole, pressing down gently, so it makes contact with the entire surface of the dip forcing all of the air out. Put the lid on, place immediately into the refrigerator. The guacamole should keep for up to two days before any signs of browning. 

How to tell if an avocado is ripe

If you've always bought your guacamole pre-made, you might not know how to tell if an avocado is ripe enough for your guacamole making adventure. Well, it's kind of like "The Little Bears." Ready? Here we go:

• Using your index finger, gently press down on your forehead. If the avocado feels like your forehead, it's too hard. Move on.
• Now, press the hollow of your check. If the avocado feels similar, its too soft. Move on, it's past it's prime.
• Finally, gently press down on the tip of your nose. Now touch the avocado. This avocado is just right. Almost there …
• Remove the little nubby portion of the stem. Is it brown? Runaway! It's gonna be brown spotted. If however, it's green when you remove it, then happy, happy, joy, joy! 

Carefully slice the avocado in half. Twist the pit to release and discard.

Use a large spoon and scoop out the flesh of the avocados. Use a fork to gently mash the fruit careful not to over do it. You want to preserve some chunky texture.

Rough chop the tomatoes. Add to the bowl.

Some people don't like the taste of cilantro. The stems can be a bit bitter so keep the cilantro mild tasting by removing the stems first then rough chop the tender leaves. Add to bowl.

Finely chop the onions. Add to bowl. Put the garlic clove through a press.

Chop the jalapeños and serrano peppers removing the seeds first. If you want to protect yourself from accidentally rubbing your eyes after and wear latex gloves before handling the peppers.

Juice the lime. To help you get every bit of juice out of them, first roll them on the counter while applying pressure then insert a spoon into the middle, twisting it as you squeeze the lime.

Add salt.

Add black pepper, Knorr's chicken stock and California chili powder.

Gently fold all the ingredients together and serve. 

Homestyle Guacamole

Serves 8

4 ripe avocados, halved and pitted
1 small onion, chopped
2 roma tomatoes, chopped
1/3 cup (about half a bunch) of cilantro, stems removed then chopped
1-2 jalapeños, or to taste, seeded and finely minced
1-2 serrano, or to taste, seeded and finely minced
1 lime, juiced
1 clove garlic, minced or pressed
1 teaspoon Knorr’s chicken stock
freshly ground black pepper, to taste
1 teaspoon California chili powder

DIRECTIONS:

Using a large spoon, remove the flesh from the avocados and place in bowl.

Use a fork to gently mash enough to break up the bigger pieces. You still want it a bit chunky so it has some texture.

Add the rest of the ingredients.

Mix gently to combine, taking care not to over mix.

Next installment: Margaritas!

All photography ©Anita L. Arambula