{"id":1401,"date":"2015-09-14T17:59:10","date_gmt":"2015-09-14T15:59:10","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1401"},"modified":"2017-10-08T14:12:39","modified_gmt":"2017-10-08T12:12:39","slug":"guacamole","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/guacamole\/","title":{"rendered":"Guacamole"},"content":{"rendered":"

Guacamole<\/h1>\n

\"Guacamole\"<\/a><\/p>\n

l Switch language for recipe in French l<\/span><\/strong><\/p>\n

Here’s the real recipe for guacamole! Contrary to popular belief guacamole should not be mixed in a food processor. All ingredients must be finely chopped and crushed. You must still feel avocados pieces. Believe me the texture is more natural and thus the flavors remain intact. I learned this recipe in Australia with my Mexican friend Laura. Guacamole has no secrets for her! The guacamole in Mexico is eaten with black beans. This mixture is traditionally used as a base in tortillas. You can also enjoy guacamole and black beans on crackers as an aperitif.<\/p>\n

Another received idea to forget, avocado is not bad to keep one’s figure! In Anglo-Saxon countries the avocado is very present from breakfast to dinner. It contains monounsaturated fat acids for lowering cholesterol. It’s an excellent appetite suppressant and would reduce the fat in the abdomen. No more qualms for guacamole as an appetizer! <\/span><\/p>\n

I<\/span>n this recipe, I hand you my technique for cutting avocado and give you some tips to cook black beans.<\/span><\/p>\n

Guacamole<\/h4>\n

6 servings<\/p>\n

Temps de pr\u00e9paration: 20min<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n