If you’re from Texas, you’ve got to have your own signature guacamole recipe. It’s just in our southern blood. I grew up disliking guacamole because I was used to thinking of it as whipped green mush. It was a side item to a fajita platter that I often passed right over. That is, until one day I was in the kitchen with my dad and he made some and had me try it…
“But I don’t like guacamole,” I said definitively.
He said “Just try it.”
I loved it so much I made him make more and pass it around to friends. I would carry it into home and triumphantly say, “This MY dad’s guacamole!”
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I learned how to make it from my dad, but I add my own little flair with a kick of orange, pumpkin seeds, and goat cheese. Now I know this sounds strange, but trust me on this one. One of our favorite restaurants in Austin, Z Tejas, did this with their guacamole and it has become a staple topping set for us ever since.
The trick to keeping guacamole fresh (as possible) is to save those pits and place them in with the leftovers…that is, if there are any! I also find the citrus helps to stave off some of the browning that can occur as well.
My family loves to have this with some nice and salty chips and I like to top a crunchy rice cake with it and add sriracha!
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Texas Girl Guacamole Recipe
AuthorRachel StricklinCategoryAppetizers, Gluten Free, Lunch, PaleoChop the avocados and remove and set aside the pits for to save for storage. Cut the avocados into larger chunks and place in the bowl with the diced onion and tomatoes. Give a quick stir to incorporate. Squeeze in the citrus juices and add the cumin, salt, and pepper. Use a large spoon to combine so you don’t overmash the avocados. Then you can go in with a fork and mash until your desired consistency is achieved.
Top with chili powder, pumpkin seeds, and goat cheese.
IF there are any leftovers (and that’s a big “if”!), place the leftover guacamole and pits into a glass snapwear dish to preserve freshness.
***Our family also prefers the guac to have larger pieces of the add-ins rather than over-mashing it until it’s all a uniform consistency. If you want more texture, keep this in mind and be careful not to over-mix the guac.
Ingredients
Directions
Chop the avocados and remove and set aside the pits for to save for storage. Cut the avocados into larger chunks and place in the bowl with the diced onion and tomatoes. Give a quick stir to incorporate. Squeeze in the citrus juices and add the cumin, salt, and pepper. Use a large spoon to combine so you don’t overmash the avocados. Then you can go in with a fork and mash until your desired consistency is achieved.
Top with chili powder, pumpkin seeds, and goat cheese.
IF there are any leftovers (and that’s a big “if”!), place the leftover guacamole and pits into a glass snapwear dish to preserve freshness.
***Our family also prefers the guac to have larger pieces of the add-ins rather than over-mashing it until it’s all a uniform consistency. If you want more texture, keep this in mind and be careful not to over-mix the guac.
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