Guacamole Recipe

Name: Mitla Cafes GUACAMOLE Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count Ripe avocados; 2 tbsp Fresh lime juice; 1 tsp Kosher salt; 1 tsp Ground black pepper; 1 tsp Seeds and membrane from jalapeño (finely diced); 0.25 cups Red onion (finely minced); 0.5 cups Roma tomato (seeds removed, small dice); 2 tbsp Fresh cilantro (leaves and tender stems, chopped); 1 count Garlic clove (very finely minced or grated); 0.25 tsp Ground cumin; 1 count Extra lime wedges (for serving); 1 tbsp Extra chopped cilantro (for garnish)

Inspired by Mitla Cafe

Time15m

Serves4

Make Guacamole Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main ingredients

3 count Ripe avocados

2 tbsp Fresh lime juice

1 tsp Kosher salt

1 tsp Ground black pepper

1 tsp Seeds and membrane from jalapeño (finely diced)

Aromatics & mix-ins

1/4 cups Red onion (finely minced)

1/2 cups Roma tomato (seeds removed, small dice)

2 tbsp Fresh cilantro (leaves and tender stems, chopped)

1 count Garlic clove (very finely minced or grated)

Optional finishing

1/4 tsp Ground cumin

1 count Extra lime wedges (for serving)

1 tbsp Extra chopped cilantro (for garnish)

Method

Prepare produce

Halve the avocados lengthwise, remove the pits. Use a spoon to scoop the flesh into a medium mixing bowl.

Finely mince the red onion and garlic. Remove seeds and membranes from the roma tomato and dice it small. Finely chop the cilantro and finely dice the jalapeño (remove seeds for less heat).

Mash and season

Initial mash

Add the lime juice and salt to the avocado bowl. Using a fork or potato masher, mash the avocado to your preferred texture — smooth or slightly chunky. Mashing with a fork will leave small chunks; a potato masher yields a creamier result.

Stir in the finely minced garlic and ground black pepper so the flavors incorporate into the mashed avocado.

Combine mix-ins

Fold in the minced red onion, diced tomato, chopped cilantro, and diced jalapeño. Mix gently so you distribute the mix-ins without over-mashing the avocado.

Taste and adjust seasoning: add more salt, a squeeze of lime juice, or extra jalapeño for heat. If using, stir in ground cumin for a subtle earthy note.

Finish and serve

Transfer guacamole to a serving bowl. Sprinkle the extra chopped cilantro on top and serve with lime wedges. To keep leftovers from browning, press a piece of plastic wrap directly onto the surface of the guacamole or pour a thin film of lime juice over the top before covering.