Guacamole Any Way You Want It

Name: Guacamole Any Way You Want It
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 chipotle in adobo sauce, chopped; 4 larges avocados; 1 teaspoon chili powder; 2 ears corn on the cob, shucked; 12 corn tortillas; 1 bunch fresh cilantro, chopped; 2 heads garlic; 4 servings Hot sauce; 1 teaspoon Italian seasoning; 4 jalapeno peppers; 4 Juice of limes; 4 servings Kosher salt; 2 mangoes; 4 Tbsps extra-virgin olive oil; 2 red bell peppers; 2 red onions, sliced, plus 1 chopped; 4 servings Red pepper flakes; 1 bunch scallions, chopped; 1 teaspoon taco seasoning; 2 Tbsps unsalted butter

The recipe Guacamole Any Way You Want It is ready in around 1 hour and 15 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Mexican food. This recipe serves 4. This hor d'oeuvre has 839 calories, 14g of protein, and 53g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. Head to the store and pick up mangoes, pepper flakes, seasoning, and

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

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Oven

Cut the tops off the pointed end of the garlic bulbs.

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Garlic

Put them onto a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap loosely, put into the oven and bake until soft, 35 to 45 minutes. Unwrap and let cool a bit.

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Olive Oil

Wrap

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Aluminum Foil

Oven

Melt the butter in a medium skillet over medium heat.

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Butter

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Frying Pan

Add the sliced red onions and cook slowly, stirring often, until the onions are dark and caramelized.

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Red Onion

Onion

Heat a grill or grill pan over medium heat and add the jalapeno peppers, corn and bell peppers. Turn the vegetables frequently until they are well charred. Put all the peppers into a bowl and cover with plastic wrap. When they are cool enough to handle, peel off the black skin and chop into small pieces. When the corn is cool enough to handle, cut the kernels off the cob.

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Jalapeno Pepper

Bell Pepper

Vegetable

Peppers

Corn

Wrap

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Plastic Wrap

Grill Pan

Grill

Bowl

Cut the tortillas into triangles and put them in one layer on 3 baking sheets.

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Tortilla

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Baking Sheet

Drizzle 1 tablespoon of the olive oil over each pan.

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Olive Oil

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Frying Pan

Sprinkle the spices, one for each pan, over the triangles.

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Spices

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Frying Pan

Bake until they are lightly browned and crispy.

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Oven

Peel and chop the mango. Stir in the chopped red onions, half the lime juice and some salt.

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Lime Juice

Red Onion

Mango

Salt

Peel and chop the avocado.

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Avocado

Add the rest of the lime juice and some salt and mix gently.

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Lime Juice

Salt

Put the guacamole in a large bowl. Put all the mix-ins - the roasted garlic, mango salsa, caramelized onions, bell peppers, corn, jalapenos, cilantro, scallions, chipotles, red pepper flakes and hot sauce - into smaller bowls.

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Caramelized Onions

Red Pepper Flakes

Roasted Garlic

Bell Pepper

Chipotle Chiles

Guacamole

Hot Sauce

Jalapeno Pepper

Green Onions

Cilantro

Mango

Salsa

Corn

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Bowl

Let people help themselves to guacamole and their favorite toppings.

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Guacamole

Serve with the flavored chips.

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French Fries

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Arcane Cellars Pinot Noir Blanc. It has 5 out of 5 stars and a bottle costs about 24 dollars.

Arcane Cellars Pinot Noir Blanc

Produced from our own estate vines at Wheatland Vineyard, this dry "white" Pinot Noir is produced by pressing off whole cluster Pinot Noir grapes immediately after harvest. The resulting wine has intense floral aromas of honeysuckle, nectarine and gardenia and flavors of honeydew melon, white peaches, and rainier cherry. The wine has a rich, creamy mouthfeel but finishes clean, with notes of wet stone and a crisp flinty minerality.