Start chilling the tequila and rolling the enchiladas, it’s time for a Cinco de Mayo fiesta! Today has always been one of my favorite holidays, mainly because I love Mexican food, but also because it symbolizes the start of the warm weather party season.
Yes, that’s a thing – at least in my world. Gone are the days of cozy dinners tucked away by a fireplace with roasted meats and heavy sides. It’s time for beach BBQ’s, booze cruises and light, fresh fare. Open the windows. Dust off the ceiling fans. Plant an herb garden. Have an allergy attack. It’s Spring! Get into the spirit.
By now, you all know me as Coley, but if you’re my dad, you prefer calling me by my full name of Coley Boley Guacamole. He coined the nickname when I was a kid because – shocker! – it rhymes awfully well. But as life would have it, I grew up to adore guacamole as much as my name suggests (A LOT!).
In fact, I’ve been known to make full meals out of the stuff. Give me an avocado, a lime and a big bag of chips, and I’m a happy Coley. Sure, it’s not the most balanced meal out there, but then again neither is chocolate cake. Where am I going with this? I’m not sure. I have weird eating habits.
But seriously, does anyone out there not like guacamole? I’ve yet to come across anyone in my life who doesn’t. It’s creamy, crunchy, spicy, fresh and goes perfectly on a chip. And what’s shocking – even to me! – is that I’ve yet to share even ONE recipe for it on this blog. STOP THE MADNESS! That’s all about to change.
This recipe is actually better suited for #ThrowBackThursday then it is for #CindoDeMayo. This was one of my specialties back in college; up there with apple butter + pepper jack quesadillas, homemade hummus, and bags of microwaved kettle corn. We started calling it Coley Guacamole, because, well, duh! What else would we call it??
I love this guac for it’s deep complex flavor, but also for it’s simplicity: the recipe uses ingredients I almost always have lying around. Avocados are a house staple all year long, as is cilantro if I’m not growing it in my garden. Garlic, onions, salt and limes are always in my pantry, and you can usually find a can of chipotle chiles in adobo right along with them.
It’s those chipotle chiles that really make this guac special. They take an avocado from 0-100 real quick. They’re super spicy and smoky with a robust tang, and you can find small cans of them in the latin section of most grocery stores. A few of these fiery little pods will turn an ordinary batch of guacamole into something sultry and seductive. This is like the Sofia Vergara of guacamole. It’s almost too much to handle.
Is it too early to start drinking margaritas? Happy Cinco de Mayo!
- 1 small clove garlic, smashed
- 1-2 chipotle chiles in adobo sauce, plus 1 teaspoon adobo sauce
- 1/2 teaspoon salt
- 2 ripe haas avocados
- 1/4 small white onion, minced
- 1/2 lime, juiced
- 2 tablespoons chopped fresh cilantro
- In a molcajete, mortar and pestle or on a cutting board with the back of your knife, grind the garlic, the chipotle chiles and adobo sauce together until they make a fine paste.
- Add in the salt, avocados and onion and mash until the avocados mostly pureed but still a bit chunky. Mix in the lime juice and cilantro and adjust the salt if desired. Serve immediately with plenty of tortilla chips.
- Chipotle chiles can be pretty spicy, so adjust the amount according to your tolerance. It's always best to start with a little and add more after tasting.