Mexican Guacamole Recipe

Name: El Potro Mexican Restaurants Mexican Guacamole Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 count ripe avocados; 3 tbsp fresh lime juice; 1 tsp salt; 1 tsp ground black pepper; 1 count roma tomato, seeded and finely diced; 0.5 count small red onion, finely minced; 1 count jalapeño, seeds removed and finely minced; 0.5 cups fresh cilantro, chopped; 0.25 cups sour cream; 2 tbsp mayonnaise; 0.5 tsp chili powder; 0.25 tsp ground cumin (optional); 0.25 cups crumbled cotija cheese; 1 count extra lime wedges; 2 tbsp extra chopped cilantro for garnish; 2 cups tortilla chips (for serving)

Inspired by El Potro Mexican Restaurant

Time20m

Serves6

Avocado, sour cream, tomato, cilantro, onion, jalapeno, lime juice, chili powder, cotija cheese, mayo, lime, and cilantro.

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Ingredients

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Guacamole Base

3 count ripe avocados

3 tbsp Fresh lime juice

1 tsp Celtic sea salt

1 tsp ground black pepper

Vegetables & Herbs

1 count roma tomato, seeded and finely diced

1/2 count small red onion, finely minced

1 count jalapeño, seeds removed and finely minced

1/2 cups Fresh cilantro, chopped

Creamy Layer & Seasoning

1/4 cups Sour cream

2 tbsp Mayonnaise

1/2 tsp Chili powder

1/4 tsp ground cumin (optional)

Finishing & Garnish

1/4 cups crumbled cotija cheese

1 count extra lime wedges

2 tbsp extra chopped cilantro for garnish

2 cups tortilla chips (for serving)

Method

Guacamole Base

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocados to your desired texture (slightly chunky recommended). Immediately stir in the fresh lime juice, 1 tsp salt, and 1 tsp black pepper to season and slow browning.

Vegetables & Herbs

Prepare vegetables

Seed and finely dice the tomato (pat dry to avoid excess moisture). Finely mince the red onion and jalapeño (remove seeds for milder heat). Chop the cilantro and set aside about 2 tbsp for garnish.

Fold vegetables into avocados: Gently fold the diced tomato, minced red onion, minced jalapeño, and 1/2 cup chopped cilantro into the mashed avocado mixture until evenly distributed. Taste and adjust salt or lime as needed.

Creamy Layer & Seasoning

Make creamy seasoning

In a small bowl, whisk together the sour cream, mayonnaise, chili powder, and optional ground cumin until smooth.

Incorporate creaminess: Add the sour-cream mixture to the guacamole a little at a time, folding gently until incorporated and the guacamole reaches a creamy, slightly tangy consistency. Adjust chili powder or lime to taste.

Finishing & Garnish

Plate and finish: Transfer guacamole to a serving bowl. Sprinkle the crumbled cotija cheese evenly over the top and garnish with the reserved chopped cilantro. Serve with lime wedges on the side for extra brightness.

Serve: Offer immediately with tortilla chips. If you need to store, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours.