rick bayless’ sun-dried tomato guacamole

rick bayless’ sun-dried tomato guacamole
1/2 whole white onion
diced small
1 whole jalapeño
finely chopped
1/4 cup cilantro
1/4 cup sundried tomatoes
oil packed
3 whole avocados
lime juice
optional garnish
2 queso fresco
optional, could also use feta or goat cheese, exclude to keep it vegan
tortilla chips
could also use crisped papad
This is our favorite way to make guacamole. The addition of sun-dried tomatoes gives it extra umami. Using the potato masher gives it the same consistency as the guacamole served in Rick Bayless’ restaurants in Chicago. Adapted from Rick Bayless’ show, Mexico One Plate at a Time.
Dice the onion. Rinse the onion in a strainer with cold water. Add to mixing bowl along with jalapeño and cilantro.
Dry the oil-packed sun-dried tomatoes on a paper towel. Microwave for 5-10 seconds to soften. Dice into small pieces and add them to the mixing bowl.
Peel and dice the avocado into the mixing bowl. Gently mash the ingredients together. Add salt and lime juice to taste.
Garnish with additional cilantro. For extra credit, top with crumbled queso fresco, feta, or even goat cheese. Enjoy with tortilla chips.
source: Rick Bayless
The target consistency for this guacamole is smooth, yet chunky. In order to do this, create a crater in the middle of the mixing bowl, and mash about 1/4 of the finished guacamole it until smooth. The chunks that cling to the side of the bowl remain intact. Then mix the smooth guacamole with the avocado chunks. In adding the lime juice over the avocado, not only does it season it, but it helps prevent discoloration. This recipe is vegetarian with the cheese, vegan without it.