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Winter is an excellent time to make guacamole because luscious avocados are in season.
The better the avocado, the better the guacamole.
Avocados are amazingly nutritious with plenty of vitamins, minerals, beneficial 'good' fats.
Zelda Pande's Guacamole Topped With Sour Cream goes best with plain tortilla chips. But having it on toast has been an Insta fave for a long while.
Guacamole Topped With Sour Cream
Serves: 3
Ingredients
For the guacamole
For the sour cream
For serving
Method
For the sour cream
For serving
Inputs for this recipe from Ria Rathore, who has worked as a chef at Four Seasons, Mumbai.
Note: Finding an avocado that is just ripe enough is a challenge, but in winter the availability of good avocados is better.
A well-stocked vegetable vendor is your most reliable bet. It is always best to buy an already-ripened avocado or ready avocado, but not an over-ripe one. If you can, choose it yourself.
A ready avocado -- check it by giving it a light squeeze -- should be firm but not over-firm and not too soft either. This diagram (external link) is helpful.
Do not buy hard avocados. If you buy an unripened one, chances are it will never ripen because the vendor or grocery store probably stored it in the fridge.
A good avocado, especially a black-skinned one, is usually expensive, but gourmet grocery stores and online stores often sell highly overpriced ones of poor quality.
Store a totally ready avocado in the fridge and use soon. If still not soft enough, ripen one more day wrapped in paper. When it is cut open, if it has a few brown dots, remove those.
Plain unflavoured tortilla or nacho corn chips work best with guacamole. Heavily flavoured ones interfere with the taste of the guacamole. Some good options are unflavoured Doritos, Tostitos, Mission, Nachoz available online.
If you can't get your hands on plain tortilla chips, opt for jalapeno flavoured corn chips. Corn chips can also be made at home by deep frying corn tortillas.
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