Chipotle's Famous Guacamole

I grew up without avocados in my life so I need to make up for lost time.  That means I enjoy avocados whenever I get the chance.  I usually eat them straight up with a spoon, but occasionally I like to turn them into guacamole.  Recently I learned that Chipotle Mexican Grill decided to share their awesome guacamole recipe, and now I'm sharing it with you.  Thank you, Chipotle! 

Before you can make really good guacamole, you have to start with beautifully ripe avocados. Here's a nifty chart that shows the various stages of ripening.  

In my personal experience, I find the closer avocados are to being ripe when I buy them, the more bruised they tend to be - probably because lots of people have been squeezing them.  So I like to buy them when they're still very green and firm.  Then they can ripen to perfection on the counter, safe from frisky hands.  When they're perfectly ripe, they can be stored in the fridge for several days to prevent over ripening.  

Start with a couple of perfectly ripe avocados, red onion, fresh lime, fresh cilantro, a little jalapeno, and some salt.  Honestly, anyone can make it. 

Ok, scoop the ripe fruit out of the avocado shells and put it in a bowl.  I like to use a shallow bowl - it's easier to mash and mix the guacamole that way.

Now we need a little fresh lime juice.  It adds great flavor and helps keep the guacamole from oxidizing (turning brown).  

Please note the correct way to use a citrus press.  The cut side of the lime goes down, not the other way around.  Hey, that kind of rhymes.

I'm always amazed how much more juice you get when you use a citrus press.  It's crazy.

Two teaspoons of lime juice go into the bowl.   Add the salt too and toss well. 

Then add the finely chopped red onion....

And 1/2 of a jalapeno, minced....

And lastly, a couple of tablespoons of chopped fresh cilantro.  

Mix and mash until you get the consistency you desire.  Serve immediately.  

Store guacamole in an airtight container with plastic wrap pressed directly on the surface.

Items used to make this recipe:

(affiliate links)

• my favorite nakiri knife https://amzn.to/2LdUVC7

• citrus squeezer https://amzn.to/2SOPQEQ

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Chipotle's Famous Guacamole

makes about 2 cups

Printable Recipe

Ingredients

• 2 ripe Haas avocados (skin should be dark and the flesh should give slightly under gentle pressure)

• 2 teaspoons freshly squeezed lime juice

• 1/4 teaspoon kosher salt

• 1/2 jalapeno, finely chopped (including seeds)

• 2 tablespoons chopped fresh cilantro

• 1/4 cup finely minced red onion

Directions

1. Carefully cut avocados in half and remove pits.

2. Use a spoon to scoop fruit into a mixing bowl and toss with lime juice.

3. add salt and mash with fork or potato masher to desired consistency.

4. Stir in jalapeno, cilantro, and red onion.

5. Taste and adjust seasoning if needed.

Adapted from Chipotle Mexican Grill

Roast Beef and Mushroom Crostini

Need a killer appetizer that's guaranteed to please?  Look no further than these Roast Beef and Mushroom Crostini.  

Start by cutting 8 slices of really good quality french baguette about 1/2-inch thick.

Place the bread slices on a quarter sheet pan and drizzle both sides with really good extra virgin olive oil.

Use a pastry brush to spread that oil all over.

Sprinkle with kosher salt and freshly ground black pepper.

Pop in oven until toasted.  Watch them carefully - mine only took about 10 minutes.  Remove the toasted bread from the oven and rub the top of each slice with a whole clove of peeled garlic. 

In the meantime, chop a pound of button mushrooms into 1/4-inch pieces.

Heat a little butter and olive oil in a large skillet over medium heat....

....and for extra flavor, add a clove of crushed garlic.

Add the mushrooms and a pinch of kosher salt.

Excuse the bad photo, but you can see the mushrooms will give off a lot of water as they begin to cook.

But that water will eventually evaporate and the mushrooms will shrink down, their flavor intensifying along the way.

Stir frequently until the mushrooms are nice and caramelized.  Turn off the heat, it's time to assemble the crostini.

Top each slice of toasted, garlic-rubbed bread with one slice of thin slice of premium roast beef. If you'll be eating these crostini "in polite company", you may want to chop the roast beef. 

Top each slice of roast beef with 2 small slices of ripe tomato (I used small Campari tomatoes, but Romas would be nice as well).  Season tomatoes with a light sprinkling of kosher salt and freshly ground black pepper.

Top the tomato slices with 1 heaping tablespoon of caramelized mushrooms and a generous sprinkling of sliced scallions.

And there you go.  Try not to eat half of them before you serve your guests!

Enjoy!

Items used to make this recipe:

(affiliate links)

• my favorite bread knife https://amzn.to/3fAtRLC

• half sheet pan https://amzn.to/3fAhFub

• silicone pastry brush https://amzn.to/2SPcFba

• garlic peeler https://amzn.to/2SQXpup

• large nonstick skillet https://amzn.to/3bqojA4

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Roast Beef and Mushroom Crostini

Makes 8 Crostini

Printable Recipe

Ingredients

• 8 slices of baguette (1 1/2 x 3 x 1/4-inch thick)

• premium extra virgin olive oil

• 2 cloves garlic (1 whole, 1 pressed)

• kosher salt and freshly ground black pepper

• 1 tablespoon unsalted butter

• 1 pound white button mushrooms, cut into 1/4-inch dice

• 8 slices thinly sliced premium roast beef

• 16 slices small campari or roma tomato (1 1/2-inch diameter)

• 2 scallions, chopped (green tops only)

Directions

1. Preheat oven to 400F.

2. Brush both sides of baguette slices with olive oil and place on unlined quarter sheet pan; sprinkle with kosher salt and freshly ground black pepper.

3. Place in oven on center rack until toasted, about 10 minutes (watch carefully).

4. Remove toasted bread from oven and rub the top of each slice with a whole peeled garlic clove; set aside.

5. In a large skillet, heat 1 tablespoon extra virgin olive oil and 2 tablespoons unsalted butter.

6. Add mushrooms, pressed garlic, and a pinch of salt; saute until caramelized, stirring frequently, about 15 minutes.

7. Remove from heat.

8. Top each slice of toasted bread with 1 thin slice of premium roast beef.

9. Next add 2 slices of tomato and sprinkle lightly with kosher salt and freshly ground black pepper.

10. Top the tomatoes with 1 heaping tablespoon of caramelized tomatoes and sprinkle with chopped scallions.

Note

• Chill leftover mushrooms in an airtight container for up to 5 days.