This week a friend of mine commissioned me to make him a bowl of guacamole to snack on. I decided to make my “loaded” version – you know – with lots of good stuff in it. With the hot weather upon us, this loaded guacamole and some tortilla chips would make a perfectly acceptable hot weather dinner. I’ve added the pit, some fresh lime and tomato slices and a few cilantro sprigs for garnish here.
3 ripe avocados
2 tablespoons finely diced fresh tomato
1 tablespoon finely diced red onion
2-3 cloves garlic, finely diced
¼ cup finely diced fresh cilantro
Juice from one lime
¼ teaspoon salt
Pinch of freshly ground black pepper
¼ teaspoon freshly ground cumin
¼ teaspoon freshly ground coriander
½ tablespoon salsa or your favorite taco sauce (I used my homemade salsa verde here)
1/3 cup crumbled queso fresco
Mix together all ingredients except for avocados.
Once fully mixed, cut two avocados in half, score them and scoop out the meat into the herb/spice mixture. Mash until nicely creamy but still a few small bits of avocado remain.
Once fully incorporated, cut in half, score and scoop meat of remaining avocado into the bowl. Stir until incorporated with the mixture. Smooth out guacamole with the back of a spoon and top with crumbled queso fresco. Garnish as desired. Store leftovers in an airtight container in the refrigerator. To help prevent browning, place a piece of plastic wrap directly on the surface of the guacamole.
For an extra special touch, warm your tortilla chips on a cookie sheet in a 400 degree oven for a few minutes and serve hot.