Truly Mexican Cookbook
Blue Cheese Guacamole by chef Roberto Santibañez.
As game day approaches, there's one thing most looking forward to: The food
If you're looking to change up your guacamole recipe, you're in luck. We called up Chef Robert Santibañez, a spokesperson for Avocados from Mexico and chef at Fonda Comida Mexicana in Manhattan, for some ideas.
Blue Cheese Guacamole
Makes about 2 1/2 Cups
Preparation Time: 20 minutes
- 2 tablespoons finely chopped white onion
- 1 tablespoon minced fresh jalapeño or serrano chile, including seeds, or more to taste
- 1 teaspoon kosher salt, or 1/2 teaspoon fine salt
- 1/4 cup chopped cilantro, divided
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1 large or 2 small ripe Mexican Hass avocados, halved and pitted
- 1/4 cup coarsely chopped smoked almonds, divided
- 3 tablespoons crumbled blue cheese, divided
MASH the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.
SCORE the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.
GARNISH with the rest of the almonds and blue cheese. Serve it with corn tortillas. This guacamole is best served right away.
Recipe by Truly Mexican (Wiley 2011)