hi I'm sa Montiel I'm a professional chef today I'm going to teach you how to make guacamole the right way Mexican way I'm going to teach you everything you need to know to make the creamiest guacamole this is guacamole 101 what I'm looking on the perfect guacamole is a mix of chunky and creamy spicy without being too overpowering and crunchiness from the chief making guacamole is one of the easiest things to do at home you just have to be prepared who's ready to make the best guacamole the most important part of making a guacamole is
choosing the right avocado what I choose today is avocado has from the state of mokan Mexico they taste better they're richer on Flavor in front of me I have the same avocado but on different stage I'm ripe perfect one and the over rpe I recommend you not to squeeze like want to get a bruise onto the avocado so just by looking at the color I can already tell which one is the best avocado out of the three we don't want to choose green we don't want to choose two dark brown another way of finding out
if your avocados are on point is by the stem right here when you remove this part of the avocado if it's too yellow brown that means it's overripe so this is already no bueno the perfect one has to be kind of like a green with a little bit of yellow this is perfect the safest way to cut an avocado is choosing the right avocado if it's too green you're going to put more Force into the knife and you have more chances of you cutting yourself you want to use a bigger knife it will be easier
for you to cut the avocado all the way around when cutting an avocado you're going to grab it from the bottom because it's wider and you can control it easier and you slice when you feel the seat you want to go around you moving the avocado you're not moving the knife that's it now you're going to remove the knife put it away and then twist and that's how you cut an avocado you see this brown part right here this is because somebody put their fingers into my avocado to know smash the avocado with your fingers
now what you do with this you remove it with a little spoon that's it not a big deal now how you remove the seat bigger knife slam it a little bit just to cut the seat you twist Right comes out now with this finger you kind of push it and it comes off so let's do our second avocado grab it from the bottom slice twist then just twist beautiful avocado bend it a little bit and then you twist you push it okay now I'm going to dice the avocado for my guacamole and for for this
I'm going to need a smaller knife now I kind of leave like a maybe almost an inch free so I'm going to cut it in half through here you need do four I like to pre- dice my avocado because it will save you energy when you smash it cuz you're going to need a lot of energy to eat it the best trick to avoiding cutting your hand is take your time do it slowly if you do it hard or you use so much force you probably cut really deep now I'm going to remove this part
right here cuz we don't want this on my guacamole so now I'm want to scoop the avocado out of the shell and here is my avocado dice for my guacamole let's move to dicing our vegetables to make guacamole you need six ingredients avocado cilantro onions sarano tomatoes lime I'm going to start with the onion remove the bottom part the top part cut it in half I'm removing these parts I'm going to use only half onion I'm going to hold it from Where the Heart of the onion is and dice it from the end of the
onion small dices the smaller the easier to smash CU I want the onion to be all over the guacamole not only on just little parts of the guacamole I'm not slicing all the way in I kind of want to leave this in without touching it so it will hold the onion it will be easier to slice so don't cut all the way through just halfway that's it and then just slice it a little bit so now I'm going to add it into the Mah why I choose a sarano because I'm Mexican it's a beautiful spice
without being too overpowering you can make it even spicier by Smashing them and now I'm going to dice this with entire seats because I want this to be nice and spicy you can remove the seeds no problem that's all up to you if you want to find out how spicy us Serano is smell it w if you got a strong smell that means it's spicy also on the sarano if you see like a little scratch on the skin that means it's going to be spicier this is okay because it's nice and smooth so now I
have my DIC white onions DIC Sano pepper and I'm going to add a little bit of lime so you see the Skins between this one and that one guess which one is going to be more juicy the smoother now if you want to get more juice out of this one you're just going to smash it like that and it will be easier to squeeze now I'm going to squeeze some of it here don't do all the line because you don't know how acid is going to turns now I'm going to do some cilantro to get
rid of the bottom part I like to use the stum of the cilantro it's better and Rich going to put it here it's always good to save some for garnish now I'm going to D some Tomatoes I'm using plum because they're nice and firm and I'm going to add the tomatoes into the end cuz I want that to be chunks so I'm not going to smash this I'm only going to use the outside of the Tomato I'm removing the inside of the Tomato this will make your wacamole liquidly we want big chunks cuz I want
to see the tomatoes in it I'm going to add the tomatoes later WR so my ingredients are ready let's Mash all these ingredients together first I'm going to tell you about my friend right here Mah and aote Mexican model and pesel it brings the flavor out of the sarano the onions the cilantro and the lime is stronger if you don't have this at home get yourself a model pesel and if you don't have a m peso get yourself a bowl smash it with a wooden spoon dice the ingredients a little bit thinner it will make
it easier for you to smash now I'm going to smash my onions sarano and cilantro I want the flavors to come out and also when I mix it with the avocado you won't find chunks of sarano or chunks of onion so what I'm doing here I'm making this into a little paste so look at this it's almost ready it's like I'm making a salsa now when we mix this with the avocado the flavor is going to be even you might find some brown little pieces it's okay to eat it I rather don't serve it because
I'm a professional so we have the avocado there I'm going to do a little bit of salt and now little bit more smashing and look how easy it is and this is why we dice our avocado this makes me happy food alone makes me happy I don't see the onions I don't see the sanos CU they just got married we don't want to over smash we're not making puree we're making guacamole guacamole should be creamier and chunky now I'm going to add some of these lovely Tomatoes The reason why I add tomatoes last because tomatoes
release water oh my gosh look this is what a perfect guacamole looks like now before you put it on a plate or serve it taste it it need salt and it needs a little more lime gosh can't believe I get paid to do this okay second shot so good so good my guacamole it's ready so normally in Mexico we serve the guacamole in the Mah the rock is cold so you will keep the guacamole fresher for a longer period of time I'm going to garish it with a little bit of queso fresco this is optional
so this adds like a saltiness element to my guacamole which is always good there's some chips that are very fragile like my heart I'm going to use corn tortilla chips they need to be strong guacamole it's normally heavier so you need something that holds that really well and these tortillas are my favorite and we save some cilantro right and there is the perfect guacamole right in your kitchen now to my favorite part eating the guacamole m H I don't feel any chunks of onions I don't feel any chunks of sarano peppers it's just creamy chunky
delicious she need a beer now maybe two how easy was this process it was very easy my daughter Ella and Elena she's eight and six they already know how to make guacamole it's very simple the key is the avocado choose the right avocado
