I’m an avocado lover so my love for guacamole comes as no surprise. I could eat it everyday if I were allowed to! As an appetizer, on tostadas, in tacos, you name it, I’ll find a way! In my opinion, a simple guacamole is one of the greatest things in life… but have you tried guacamole boracho? Oh man. Guacamole boracho has a different texture, it’s more of a combination of guacamole and salsa… and boy, it’s just as amazingly delicious as a simple guacamole. I couldn’t just make one for this post so I went ahead and made both of these types of guacamole so you could see the difference for yourself. Try it and let me know which is your favorite! I personally cannot choose a favorite. I love them both equally! If you have a unique way of preparing guacamole, let me know! I’d love to try it as well!
Regular Guacamole Prep time: 10 minutes | Cook time: 5 minutes
-1 Ripe tomato, chopped/ take seeds out
-2 Jalapeño peppers, diced/ take seeds out
-1 Lime, juiced
-Half of an onion, finely chopped
-1 Tsp of salt or to taste
1. Peel and mash the avocados in a medium sized bowl.
2. Then, stir in the tomato, jalapeño peppers, onion, salt, and lime juice. Mix well and ENJOY!
I eat it immediately after mixing it well, but you can let it sit for about 5-10 minutes to let the flavors really settle in and blend. Either way, it’s simple and delicious!
Guacamole Boracho Prep Time: 5 minutes | Cook Time: 20 minutes
This guacamole does incorporate a little bit of Bud Light (beer). However, it tastes just as delicious without it so it is optional.
-3 Jalapeno peppers
-1 Clove of Garlic
-2 Tbsp of Bud Light
-1 Tsp of salt or to taste
1. Roast the tomatoes, jalapeño peppers, and garlic on a dry sauté pan over medium high heat until charred. Turn them around occasionally so that all sides become charred. The beauty of this is that you do not have to worry about the skins burning as it is a part of recipe and actually enhances the flavor.
2. Meanwhile, peel and mash the avocados in a medium serving bowl.
3. Once the tomatoes, jalapeño peppers, and garlic are beautifully charred (they vary in cooking time) remove them from the pan and place them in a plastic bag. I use a large ziplock bag, but a plastic grocery store bag works just as well. Place the the bag with the vegetables in the microwave and microwave them for about 30 to 40 seconds.
4. Remove the vegetables from the bag and take the stems off of the jalapeño peppers. Then add them into the medium bowl and mush them in with the already mushed avocados. Do not worry about taking the charred skin off of the vegetables- this is a part of the recipe.
5. Stir in the Bud Light and salt; mix well and ENJOY!