RECIPE: Dos Reyes Mexican Restaurant House-Made Guacamole

RECIPE: Dos Reyes Mexican Restaurant House-Made Guacamole

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Guacamole at Dos Reyes

Guacamole at Dos Reyes Mexican Restaurant. Photo by Pat Eby

Yield: ¾ to 1 ¼ cups guacamole

1 small tomato

1 small fresh jalapeno, about 2 inches long

Leaves only of one large sprig of cilantro; no stems

Juice of ½ large lemon

2 medium Haas ripe avocados

A pinch of salt

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

1 tablespoon minced onion

1 ½ tablespoons crumbled queso fresco

1 tablespoon corn kernels, fresh or frozen, and lightly steamed

Notes: Buy avocados with unblemished skins and no soft spots and ripen before use. To tell if it is ripe, hold the fruit and apply a slight pressure. If it yields to gentle pressure, it is probably ripe. Check the stem of the avocado. If the stem holds fast, it’s not ripe. If the stem pulls away easily but the spot underneath is brown or discolored, there may be brown spots inside. If the stem pulls away with slight pressure to uncover a green spot, it’s probably ripe.

• Queso fresco is a Mexican cheese made from cow milk or from a combination of cow and goat milk. It has a crumbly texture with a fresh, bright, milky flavor that sets off the taste and creaminess of the guacamole.

1. Rinse, then core and chop the tomato into a small dice, about ¼-inch.

2. Use gloves to handle the jalapeno. Rinse under cool water, chop off the stem end and cut in half lengthwise. Dos Reyes leaves the seeds and ribs in the pepper. They can be removed if desired. Cut the peppers in a 1/8-inch dice and combine with the tomatoes.

3. Chop the cilantro leaves and set aside

4. Roll the lemon on the counter to break the cells for juicing, then cut in half horizontally. Use a reamer or a lemon press to juice. An alternate method if you don’t have the tools is to hold the lemon half in the palm of the hand, then insert the tines of a fork into the segments and twist to break more of the juice cells and squeeze into a small dish. Remove all seeds.

5. Using a sharp knife, make a lengthwise cut in the avocado from the top until the knife hits the seed. Rotate the avocado, keeping the knife close to the pit, from top to bottom. Rotate the avocado a quarter turn and cut again, top to bottom.

6. Gently pull the avocado away from the pit. When one quarter remains attached to the pit, remove it carefully with fingers.

7. Peel the skin from the flesh and roughly chop it into large pieces. Place in a small deep bowl.

8. Add the chopped cilantro, diced tomatoes, diced jalapenos and lemon juice, salt and garlic powder. Stir with a fork to blend, pressing down gently a few times to mash part of the avocado. Some chunks should remain. Don’t over mix.

9. Gently stir in the pepper last.

10. Place in a small deep bowl. Sprinkle with minced onion, crumbled queso and corn kernels.

11. Serve as an addition to top enchiladas, burritos or tacos. Use as a small side salad, or serve with tortilla chips as a dip.

Per serving (based on 4): 134 calories; 11g fat; 2g saturated fat; 2mg cholesterol; 2g protein; 9g carbohydrate; 2g sugar; 5g fiber; 611mg sodium; 31mg calcium

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