It’s been a couple years now since Chipotle revealed their guacamole recipe (arguably one of the best decisions they’ve ever made, am I right?), but it’s definitely worth revisiting again. And again.
If you were there when it happened, then I’ve no doubt in my mind that you make a mean bowl of guac. If you weren’t, surprise!
The secret is out now, and it’s yours to use however you wish.
I mean, yeah, you could always buy ready-made guacamole at the grocery store. No harm, no foul. But there’s something incredibly satisfying about homemade guacamole that makes most store-bought dips pale in comparison.
Got some mixing bowls, some seasoning, and a few minutes to spare? Give this easy-breezy guacamole recipe a shot!
How to Store Guacamole
Look, I get it; you got excited with the guacamole recipe. You went out and bought a bunch of avocados, some cilantro and lime juice, and a party-sized bag of tortilla chips. Then you got home, whipped up a huge bowl of lovely, fresh green guacamole, popped open the chips, booted up Netflix, and prepared to chow down.
You overestimated yourself.
Now you’ve got about half a bowl of guacamole and too many tortilla chips, and your belly’s already lecturing you on eating more than you’re physically capable.
Don’t worry! You can pop that guacamole in the refrigerator and it will keep for another three to four days. The only problem is that it will oxidize and turn brown (not very appetizing to look at) unless you take some preventive steps.
Here are some of the best ways to store leftover guacamole:
A. The Citrusy Plastic Wrap Method
- Dribble a little extra lime juice over your leftover guacamole
- Cover the bowl with plastic wrap. Make sure the plastic stays flush against the surface of the guacamole to prevent air pockets from occurring (you may need to flatten the guac with a spoon to achieve a smooth surface)
- Stick it in the fridge
B. The Lukewarm Bath Method
- Transfer your guacamole to an airtight container
- Flatten the surface of the guacamole and smooth it down using a spoon
- Slowly pour lukewarm water on to the guacamole; just enough that it covers the guacamole surface completely (depending on the size of your container, it can be anywhere from half an inch to three-fourths of an inch of water)
- Cover it up (make sure it’s airtight!) and pop it in the fridge (you can pour the water out when you’re ready to serve it)
C. The “Just Plastic Wrap” Method
- Smooth out the surface of your guacamole using a spoon. Make sure it’s completely flat.
- Cover the bowl with plastic wrap. Press the plastic down to the guac so that it’s flush against the dip
- Make sure there are no pockets of air between the guacamole and the plastic wrap
- Refrigerate and enjoy for a couple extra days
What to Serve with Guacamole?
Toast. You’ve heard of avocado toast, but that’s boring. Add some excitement to this healthy but otherwise bland breakfast option by turning the avocados into guacamole.
Pita Bread. Blend the subtle, hearty taste of classic hummus with homemade guacamole to create a fun and fresh new pita party dip.
Fried Fish. Did you know guacamole makes a tasty (and healthy) alternative to tartar sauce? Grab a bowl of creamy guacamole and dip some fried fish sticks in it for a real treat. Bonus chips optional but highly recommend.
Tacos. Who doesn’t love tacos? Top these tasty bad boys with heaps of smooth n’ creamy or spicy n’ chunky guacamole for a truly terrific experience your taste buds will enjoy.
Sandwiches. I said sky’s the limit. I wasn’t lying. You’d be surprised by just how well guac can add flavor to a typical sandwich.
Deviled Eggs. Feeling a little classy? Lucky for you, guacamole works well with just about everything. Use it as garnish or swap out the mayo-mustard mix for some good ol’ guacamole.
Tortilla Chips. The original OTP (one true pairing) that no one can deny. Crisp, crunchy, and subtly salty corn chips dipped in sharp, tangy dip that packs a punchy zing in every serving? Anyone who hasn’t tasted tortilla chips dipped in fresh guacamole is truly missing out on one of life’s greatest—and simplest—pleasures.
Enchiladas. This street-food-turned-staple can be made twice as savory when paired with just the right amount of guacamole. Whatever they’re full of beans or beef, smothered in chili or cheese, you can bet this hearty meal is made even better with a nice bowl of fresh guac.
Shrimp. Want something quick, easy, and filling? Fry up some jumbo shrimp and whip up a batch of garden-fresh guacamole.
Wings. Yes, guacamole even goes well with wings! Monday Night Football won’t be the same again when you whip up this appetizing chips-and-dip alternative. And don’t worry; guacamole has the same cooling effect (and zing!) as blue cheese
Tips & Tricks
Now that you know the basics, let’s up the ante a little. Here’s how you can boost your homemade Chipotle guacamole from good to great.
Choose the Best Avocados.
The quality of your guacamole depends heavily on the quality of your avocados. In fact, 90% of your guacamole’s taste, texture, and flavor is dictated by the state of the avocados used.
I’m not even kidding.
That being said, here are some professional suggestions for selecting the best avocados possible. Read them, learn them, and live by them.
- Use Hass avocados. They have the richest meat.
- You can tell how ripe the avocado is by the skin. Ripe Hass avocados turn purplish-black when they ripen.
- You can also tell how ripe the avocado is by squeezing it. When the bulbous end of the avocado is soft enough that it yields to firm pressure—but not too soft that it feels mushy—it’s ripe (and ready to be guacamole’d).
- Use avocados that still have the brown stem piece attached! This piece acts as a seal for the whole fruit and keeps air from getting in.
Use Fresh Cilantro and Limes – Always.
Fresh lime juice slows down the oxidation process, keeping your guacamole greener for longer. If you can’t get your hands on some actual limes, bottled lime juice will do fine, but you’ll definitely notice the difference.
- Squeeze limes before buying them. Put the hard, solid ones back and opt for the limes that give a little when squeezed
- Don’t be afraid to include cilantro stems in your mix. They have just as much flavor!
Add Vanilla if Guacamole is Bitter.
Guacamole can come out bitter for a number of reasons—especially if you’re experimenting with different avocados and types of seasoning. If you want to salvage the guac, add ¼ teaspoon of vanilla extract and just a dash of sugar. Mix well and let sit in the fridge for thirty minutes.
Cool Before Serving.
For more flavor—and if you’ve got the time for it—cover your newly-made guacamole with plastic wrap (tightly!) and let it sit in the fridge for an hour or so. This will help the ingredients spread out and make your dip more flavorful.
How to Make Chipotle Guacamole
You know what’s so great about guacamole?
It’s rich, delicious, and incredibly versatile (seriously; this avocado dip goes with anything), and it’s easy to make.
You heard me.
Everyone’s shelled out those few extra bucks for a scoop of Chipotle guacamole on their burritos—a testament to how appetizing their guac is. So when Chipotle revealed their super-secret guacamole recipe, the internet went wild. We all simultaneously discovered that not only is their guacamole fantastic and flavorful, it’s also incredibly easy to make.
All it takes is six ingredients, five steps, and zero cooking time.
Yep; no stoves or ovens involved. Just you, a bowl, some avocados, and a dash of seasoning.
And before you ask; of course you can add more to the recipe. Once you master basic guacamole, you can then move on to experimenting with the flavor, texture, consistency, spiciness, etc.
But let’s cover basic guac first.
- First things first: choose the best avocados. We’ll cover how to do this in detail later on but, for now, just pick the ones that are a dark green color on the inside and are slightly firm when squeezed.
- Pit the avocado. Cut it in half and carefully remove the giant seed in the middle (using a spoon or fork).
- Scoop the avocado meat out and place it in a medium or large bowl (depending on how much guacamole you’re planning to make).
- Drizzle two (2) teaspoons of lime juice and a dash (or ¼ teaspoon) of kosher salt over the avocado meat. You can refine this to taste.
- Use a potato masher or fork to mash the avocado and seasoning to a pulp—or until it looks smooth and creamy.
Here comes the fun part.
You’re then going to add some chopped cilantro, finely chopped red onions (maybe ¼ or ½ of a cup), and half a jalapeno, finely chopped as well. Fold this all in and mix well. Serve and enjoy.
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