Guacamole prepared in volcanic stone mortars is a signature dish at Rick Bayless' Chicago restaurant Frontera Grill
In a medium bowl, combine the onion, chilies and (if using) tomato, garlic and cilantro. Add the avocado meat and using hands or a large wooden spoon mash the avocado while mixing it into the other ingredients to create a coarse, thick mass.
Season with salt and enough lime juice, if desired, to add zing. Cover with plastic wrap pressed directly onto the surface of the guacamole. Set aside for several minutes to allow flavors to blend.
When ready to serve, if desired garnish the guacamole with additional chopped onion, cilantro, radish slices or crumbled fresh cheese.
Makes 3 cups.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 | ||
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Calories: 263 | ||
Calories from Fat: 201 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.8mg | 1 % | |
Potassium 934.9mg | 25 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 6.6g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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