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Guacamole is a staple of Mexican cuisine. Although it is pretty simple to make, it can be tough to get the perfect flavor. With this authentic Mexican recipe, though, you will be an expert in no time. 

Some of my favorite memories from my youth are when I would spend time cooking with my abuelita (grandma). She didn’t have any daughters of her own (she had 10 boys though), and that is why she always loved spending time with her granddaughters. My sister and I had the privilege of growing up in close proximity to her. That gave us the opportunity to learn so much from her.

Every day at dinner time it was like a party – lots of people, lots of food, and lots of smiles. One of the most requested appetizers was always this homemade guacamole. My Abuela had an avocado tree in her yard that grew some of the biggest avocados that I have ever seen. That, combined with this delicious recipe, made for some amazing guac.

I saw her make this recipe more times than I can remember. That’s why I already had the recipe memorized by the time I was about 7 years old. I always looked forward to gathering the avocados from the tree each day, and I was always thrilled when she asked me to make the guacamole.

What Ingredients Do You Need to Make Guacamole?

This guacamole recipe is also great because it only contains fresh, nutritious ingredients, and it only takes about 10 minutes or less to make! All you need for this particular recipe is the following:

• Avocado
• Cilantro
• Onion
• Jalapeno (optional)
• Lime Juice
• Salt
• Tomato

This will be perfect to take to that next get-together where you are supposed to bring something. Your guests will love it!

I can’t think of any time when I have made this recipe where people didn’t ask for the recipe. It must be the combination of authentic flavors, choosing quality avocados, and making it with lots of love. 

How Do You Choose The Perfect Avocado For a Perfect Guac?

Speaking of using fresh avocados, it is super important to choose an avocado that is not too firm, but also not too soft. Make sure you give it a quick (gentle) squeeze at the store before buying it. There should be a little bit of give to it, but it shouldn’t feel too soft. If it doesn’t have any give at all, then it is probably too firm. If you aren’t planning on making the guacamole for a day or two, then the firmer avocado will do, but just make sure that you plan ahead.

How Do You Keep Guacamole From Turning Brown?

One of the most common questions that people ask me about guacamole, is how to keep it from turning brown? You know the feeling – you worked so hard making guacamole, only to have it turn brown right when it is time to eat.

There are a couple of different ways that I have found that really seem to work. 

1. Add the pit of the avocado to the guacamole dish. 
2. Add an extra teaspoon of lime juice.
3. Cover in plastic wrap.

I would recommend doing all three if you can, but remember, as much as you try, the guacamole is going to turn brown if you don’t eat it relatively soon after making it, so plan ahead!

I am so glad that you made it to my site and are getting ready to try this guacamole recipe. It really is easy, but if you have any questions or run into any issues, please feel free to leave me a comment below! If you love this recipe, please rate it with 5 stars at the end of your comment!

Try These Other Authentic Mexican Recipes:

• Tacos al Pastor
• Salsa Verde
• Salsa Roja
• Pork Carnitas Tacos
• Mexican Flautas
• Barbacoa Tacos
• Horchata

Products Used For This Recipe

1. Molcajete. This is a small stone bowl that is used all the time in Mexico for making fresh salsas and guacamole. It makes it really easy to mash the avocados and is a great serving bowl as well! You can get one here to try out for yourself. 
2. Food Chopper: You will need to chop up some veggies for this recipe, so it is helpful to have a food chopper like this one on hand. It makes everything so much easier!

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Homemade Mexican Guacamole Recipe

Guacamole recipe - homemade, authentic Mexican version with simple ingredients that my abuela taught me how to make.

Course Appetizer

Cuisine Mexican

Keyword appetizer, guacamole, mexican food

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 tablespoons

Calories 79kcal

Author Charbel Barker

Ingredients

• 2 ripe avocados
• 1/4 onion finely chopped
• 1 jalapeno finely chopped (optional)
• 1/4 cup Cilantro finely chopped
• 1-2 teaspoons of lime juice
• salt to taste
• 1-2 tomato finely chopped

Instructions

• Peel the avocado and remove the core.
• Mash the avocado in a molcajete until it reaches your desired consistency
• Add the onion, jalapeno, cilantro and tomato and mix well.
• Add lime juice and salt to taste.

Nutrition

Serving: 2tbsp | Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g

The post The Best Authentic Mexican Guacamole Recipe appeared first on My Latina Table.

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One of my mom’s favorite foods is definitely soup, and she is always happy to make some every time that she comes to visit us. In the central part of Mexico, chicken tortilla soup is very popular. That is especially true when served with recently fried tortilla strips.

What are some Chicken Tortilla Soup varieties?

There are a few different popular tortilla soup variations. For example, you can add beans and it becomes “Tarasca” soup, or if you omit the chicken it is called “Azteca” soup.

Today, however, I am going to share my recipe for the traditional Chicken Tortilla Soup. It is perfect for cold, rainy days – but if you are like me, you will like it year-round.

How Do You Make Chicken Tortilla Soup?

Chicken Tortilla Soup is very easy to make and you can prepare it from start to finish in under thirty minutes. The secret to making this soup even better is making sure that the tortilla strips are still perfectly crunchy when it is time to serve the soup.

You can achieve this by frying to tortilla strips right at the end and adding them to the bottom of the bowl right before pouring in the soup.

Although there are different ways to make this soup, almost every version starts with a similar base of fresh ingredients and that is why it is one of my favorite recipes!

You start out by roasting the tomatoes on a hot stove, along with the onion and cloves of garlic. Next, you blend it together with ancho chilies and chicken stock.

I always get excited when I see tortilla soup on a menu at restaurants here in the United States. Unfortunately, I haven’t found any that have that authentic Mexican taste, which is why I usually end up making my own version at home.

The last step after making the soup is to fry the tortilla strips and add all of the toppings. I am positive that you will love this version and I hope that you will try it soon!

Check Out These Other Great Authentic Mexican Dishes

• Authentic Mexican Birria Recipe (3 Methods)
• Mexican Pozole Recipe
• Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
• Authentic Mole De Olla Recipe (Mexican Beef Soup)
• Barbacoa Tacos

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Authentic Mexican Chicken Tortilla Soup

Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets. 

Course Main Course, Soup

Cuisine Mexican

Keyword authentic, chicken tortilla soup, mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 Cups

Calories 372kcal

Author Charbel Barker

Ingredients

For the Soup

• 4 Roma Tomatoes roasted
• 2 Cloves of Garlic roasted
• 1/4 Onion roasted
• 1 Large Ancho Chili boiled and de-seeded.
• 5 Cups of Chicken Stock
• Cilantro
• Salt and Pepper

Garnishments

• Avocado cubed
• 1-2 Chicken Breast depending on how much chicken you want in the soup
• Freshly fried tortilla strips
• Lime
• Queso Fresco or other type of cheese
• Crema Table cream

Instructions

• Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
• Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
• Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
• Let simmer for 25 minutes.
• While the soup is simmering, fry the tortilla strips and set aside.
• Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
• Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition

Calories: 372kcal | Carbohydrates: 24g | Protein: 21g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 618mg | Potassium: 887mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2190IU | Vitamin C: 18.5mg | Calcium: 140mg | Iron: 1.5mg

The post Authentic Mexican Chicken Tortilla Soup appeared first on My Latina Table.

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Onion rings are a very popular snack food here in the United States and in other countries too. You can find them in pretty much any fast food restaurant and many sit down restaurants as well. Growing up in Mexico they weren’t as popular, but you could still see them in some places. 

So how do you satisfy your onion rings craving when you don’t want to go to a restaurant? You make them at home, of course!

This delicious appetizer is easy to make, but it can be hard to get them perfectly crispy at home. This recipe will ensure that your onion rings come out perfectly crispy every time. They have a perfect batter to coat the onion rings and the outer covering  creates a crispy exterior that will have everyone coming back for more. 

Onion rings are great as a side dish but you can also put them on hamburgers, hot dogs or more! For a delicious smoked burger recipe, check this out. 

What Kind Of Onion Should You Use To Make Onion Rings

You may be wondering what kind of onion is best when making onion rings. This recipe is so good, that you can really use pretty much any variety. That said, I usually go with white onions as they tend to fry up really well. I have used other types of onions as well though and I have never had any complaints. 

How to Make Onion Rings

STEP 1: Start by cutting the onions into rings about ¼ of an inch thick, separating them from each other. This recipe works best with the big and medium sized rings.

Expert Tip: Instead of wasting the small rings, save them in a bag for other recipes that use onions.

STEP 2: The next step is to prepare the breading by combining the flour, the baking powder, the salt and the paprika. You can replace the paprika with chili powder, or omit it completely if you don’t have it on hand. Mix well and coat each onion ring with the mix before shaking to remove excess flour.

STEP 3: Next, in another bowl, we combine the milk, the pepper, and the egg and beat until well combined. Add the remaining flour mixture and stir until no lumps remain. Coat each onion ring in this mixture as well and then coat in breadcrumbs.

STEP 4: The final step is to fry in a fryer or in a pot with enough oil to cover the onion rings. I recommend adding about 3-4 onion rings at a time so that it is less likely that they burn. Once ready, pat dry with some paper towels to get rid of the excess oil. This is important so that they don’t feel too saturated with oil, so don’t skip this step. 

Although onion rings are not very common in Mexico, they definitely go well with some Mexican classics like Carne Asada, Chicken Tortilla Soup, and Tacos Al Pastor. I love combining recipes from different cultures into a single, diverse meal that everyone can enjoy. Trust me, no one has ever complained about having these onion rings – no matter what the main course is!

Need More Appetizers? Check These Out:

• Extra Crispy Fried Pickles
• Loaded Bacon, Cheddar and Ranch Fries
• Authentic Mexican Guacamole
• Extra Crispy Chorizo Potato Balls
• Bacon, Cheddar, and Chipotle Corn Dip
• Wonton Mozzarella Sticks (and 20 other game time appetizers!)

Products Used in this Recipe

Fryer: While you can definitely make these in a pot with oil, it is easier to do in a fryer. I recommend this one because it has a large capacity and two baskets, but there are many others to choose from as well.

Measuring Spoons/Cups: You are going to need to measure all of the different ingredients that you use to make these crispy onion rings. My measuring cups always seem to get separated and sometimes I can’t find the one I need. I recommend this set, because it has the spoons and cups all together, is stainless steel, and has a solid ring to keep them together.

Kitchen Prep Bowls: Since you have to use multiple bowls in this recipe for the batter, the flour mixture and the bread crumbs, it is important to have some good kitchen prep bowls. I like these ones because they can be used to prep and they are good for serving as well.

Knife Set: When you make onion rings, you want to make sure that you make nice, clean cuts on the onions so that you get the perfect ring. If you don’t have a sharp, high quality knife set yet, I recommend this one. It will last you for years and will result in perfect onion rings.

Condiment Bowls: These onion rings go great with many sauces, including our homemade ranch. You will want to have some of these condiment bowls on hand so that you can try it with as many different sauces as you want.

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Homemade Extra Crispy Onion Rings

Homemade Extra Crispy Onion Rings are one of my favorite appetizers to make - especially for game time parties and more.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 Onion Rings

Calories 275kcal

Author Charbel Barker

Ingredients

• 1 Onion
• ½ cup of All Purpose Flour
• 1 Tablespoon of Baking Powder
• 1 Tablespoon of Smoked Paprika
• 1 Egg
• ¾ cup of Milk
• 1 teaspoon of ground pepper
• 1 teaspoon of table salt
• Bread Crumbs to coat
• Canola Oil for frying

Instructions

• Rinse the onion and cut into approximately ¼ inch rings
• Carefully separate the rings from each other (setting aside the smaller ones for other recipes)
• Combine the flour, baking powder, salt and paprika in a medium bowl.
• Coat each onion ring in the flour mixture and set aside
• Combine the remaining flour mixture that you coated the onions with, with the milk, egg, and salt and beat well until no lumps remain
• Coat each onion ring in the above mixture and shake away the excess
• Coat each onion ring in breadcrumbs
• Fry the onion rings in a fryer or a pot with oil.

Nutrition

Serving: 3Onion Rings | Calories: 275kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g

The post How To Make Perfect, Extra Crispy Homemade Onion Rings From Scratch appeared first on My Latina Table.