École de guacamole(partie 2)guacamole recipe by chef Ericka

École de guacamole(partie 2)guacamole recipe by chef Ericka

uh Instagram. Um but for let’s say we’re going to I’m going to do a big batch, but let’s say we’re going to make a batch of uh four people or four servings. So you will use three or four tomatios. If the tomatios are very big, then you use three. If they’re very small, maybe six. They’re medium size, maybe three. Right? So it depends the size of the tomato. But what I want that you see the consistency because the reality is the only thing that you need to remember is the more avocado you use, the creamier it’s going to be, right? If you want a very creamy guacamole, then you have to use a lot of avocados. And then we’re going to use half bunch of cilantro. And I use everything. I hate to waste food. So, and in this way, you get all the nutrients from the whole glass. So, stems and leaves. And then my onions are very big cuz a restaurant onion. So, I’m just going to use maybe maybe one quarter. If you like onion, you can put more. That’s totally fine. And then um I will give you something very special today. You will be Mexican for the next four minutes. Is that nice? Yes. You can have tequila, right? Is that nice? All right. So, you will be Mexican for the next four minutes. And now that you have that power, you will decide how many jalapenos you want in your guacamole. All right. Is that Is that excited? Yes. I don’t want to impose you. I I’m I’m Mexican, so if I do it in my way, it will be very spicy. But today you’re Mexican for five minutes, so you’re gonna be brave, right? All right. Okay. So, let’s start. How many jalapenos you want in your guacamole? One. One. Okay. Get out of here. [Music] The jalapeno. Oh, three. Get out of here. Okay. Let’s start with four. Is that four a good number? Pretty good. Okay. Wait, wait, wait, wait. Repeat with me. I am Mexican. Mexican. There you are. Okay. Everything is in here. If you can handle this heat, you can handle any heat. All right. So, we start with four. Yes. Okay. Raise your hand if you want four. There you are. You win. Okay. You could do better, but it’s okay. All right. So, let’s do four. I was just going to cut it a little bit so it’s easy on my machine. And then well the reality is yes a lot of people they don’t they don’t need very spicy so it will be difficult to to eat very spicy. So if you’re one of those persons you can cut it in half and scrape all the seeds and the seeds most of the time they have a lot of heat. So that will bring the heat down. All right. So, is that the case? Like after you go home, because you’re not going to be Mexican, then you can do that. All right. So, I’m just going to mix this a little bit. So, I have room for my uh avocado. So, what I want that you see is like right now it’s very liquidy, right? Has a lot of water. So this is salsa kula in in Mexico, right? So ka mean, right? So very liquid right now. And then we’re going to start adding the um the avocado. So I already put my cilantro, my tomato, my jalapenos, and my onions. And then we’ll add the um the avocado. So, how do you know how to if you want to buy an avocado for today? How you know that is ready? Any tip? A little bit and you see the top. Yeah. You if you squish it a little bit, it has to be soft, right? If you take this little nipple in here, it has to be green. If it’s brown or black, don’t buy it because it’s probably inside his back. Um the color, you see the difference in color. This one is not ready. Probably going to be ready tomorrow. It start to changing, right? So you you want like a dark brown, right? And then soft. What do you do if this if you want it to get ready faster? You wrap it in a paper bag and then you put it beside this stove where it’s nice and warm, right? So it get faster. All right. So this is the um this is something that um I always like to teach oneonone how to cut an avocado without using your hand. So you cut it in half and then you twist it. Oh, this is already cut. I cut this. This one this one. Okay. So, you cut it in half, right? And then you twist it and then you cut it in half again. And then you take this, right? So, what happen is a lot of people try to take it with the knife and they cut the cells. It’s one of the most frequent accidents in emerge. So, don’t do that. And then look how easy is to do this. So when you cut it in quarters, it’s so easy to just peel it basically. Right. So how I say I want a very thick and creamy uh guacamole. So I probably going to use four or five avocados in here. So my avocados are hash avocados. They’re like one of the best avocados in Mexico. Um, very creamy. Has a really nice consistency. This is almost It was very very very ready. Okay. [Music] Are you enjoying the taco fest? Yes. Yes. Nice. That’s good. I think you have to go and grab a tequila cuz you’re like, did you get a good taco? Do you try good taco and you can recommend me? Which one? You don’t remember the name? I don’t remember. Where is that? Like here. We’re vegetarian. So it’s a vegetarian. Oh, nice. What kind of taco is this? It was a cauliflower. Oh, the cauliflower. Oh, nice. It’s good. If you go to Mexico, you will have a lot of options in vegetarian because Mexican food is very plant-based, so it’s really good. All right, so uh let’s see. I think I’m just going to blend this. You can add salt and a little bit of pepper. So, I don’t use a lot of pepper because I want my um I want The avocado being the star in this recipe, right? I look how creamy it is. It’s nice, huh? Okay, let me just one more blend. [Music]

Excellent recette de guacamole fait par chef Ericka, recette originale du Mexique, savoureuse et intéressante.

https://www.instagram.com/cheferikaaraujo?igsh=N2wxZXlnYmlnbmpw
#tacofest
#tastemontreal
#guacamole
#recettesnaturedegina
#food
#montreal
#montrealfood
#montrealfestivals