In the vibrant tapestry of Mexican cuisine, one dish stands out as a delectable twist on the beloved classic: Guacachile. With its name echoing the iconic guacamole, Guacachile tantalises taste buds with a unique blend of flavours and textures.
What Is Guacachile?
Guacachile pic.twitter.com/371sg1Uk2K
— Clement Chow (@ClementYChow) September 30, 2022
At first glance, Guacachile might seem like guacamole’s doppelgänger, with its verdant hue and creamy consistency. This well-known guacamole substitute shares the same linguistic origins in Nahuatl, the Aztec language. Called guacachile, it’s a rich, spicy, and creamy Mexican sauce, spread, or dip that has jalapeños instead of avocados as its main ingredient.
Unlike traditional guacamole, which primarily features avocado as its star ingredient, Guacachile takes a bold departure by incorporating a medley of fresh herbs, spices, and additional vegetables. It has a flavour profile that is both complex and harmonious. Guacachile is essentially just thinly sliced veggies and fat bound together without eggs, flour, or other starches; the sauce has a delicate cloud-like quality.
Despite these differences, guacachile’s bubbly spicy flavour makes it a remarkable dish. It’s especially delicious with tortas (sandwiches), chargrilled meat and fish, tacos dorados (deep-fried folded tacos), tostadas (corn tortillas shaped like crackers), fried chicken, and tortilla chips. More than just being called fake guacamole, Guacachile showcases Mexico’s culinary prowess by incorporating indigenous ingredients that have been cherished for generations.
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How To Make ?
Sopes with GUACACHILE at home for brunch. pic.twitter.com/FlUkkoo6Pp
— Casa Morita (@CasaMorita) May 4, 2013
Ingredients:
- ¼ cup of neutral oil, like grapeseed
- Six jalapeños, cut lengthwise, seeded, and stemmed
- ½ diced tiny white onion
- One teaspoon of salt
Method:
- Heat the oil in a big skillet or frying pan over medium heat until it shimmers.
- After lowering the heat to medium-low, add the onion and jalapeños and cook, stirring periodically, for about 10 minutes, or until the veggies are softened but not brown. Take off the heat and allow to cool.
- Transfer the onion and jalapeños to a blender using a slotted spoon, leaving the oil in the pan. Add some salt for seasoning.
- Purée with a cover on until mostly smooth. Oil should be added gradually while puréeing until it’s very light and silky.
- Check for seasoning, transfer to a bowl, and proceed to serve.
So, the next time you crave a taste of Mexico, dare to venture beyond the familiar and savour the tantalising flavours of Guacachile.
Cover image credits: Canva