There’s this restaurant in Santa Fe (New Mexico) called Gabriel’s that serves THE most delicious guacamole on earth. I turn into a savage when I’m there – one second we’re all peacefully conversing, then the guacamole arrives, and BOOM – I leave the conversation and, “whoa whoa whoa, Anna! slow down! leave some for the rest!” But I can’t. It’s chip after chip after chip of absolute guacamole Heaven until there’s none left and I come back to reality feeling a bit self-conscious of the fact that I ate half the bowl of guacamole and there’s six of us at the table (classic Bruce-Banner-turns-into-the-Hulk type thing with guacamole as the trigger).
But what can I say? They serve REALLY good guacamole. And I’m not the only one who thinks so. Gabriel’s is actually famous for their guacamole (check out this piece for evidence) and it’s not surprising: their take on it is ridiculous – chunky, tangy, rich, fresh, spicy, and oy! Worthy of a standing ovation every single time.
Now, I’m not telling you this because I’ve been secretly hired by Gabriel’s to promote their guacamole, no. I’m telling you this because I want you to try Gabriel’s guacamole without going to Gabriel’s. I want you to try it at home, make it part of your life, and enjoy it as much as I do. Obviously my guacamole is not 100% the same as Gabriel’s. It can’t be, since the avocados we get in England are a distant relative to the avocados available in the Southwest. I also don’t use a pestle and mortar to make guacamole here (though maybe I should?) But heck, this guacamole’s pretty close to Gabriel’s original and I think you’ll love it, especially alongside some Protein Tortilla Chips! So let me start there, with the chips, before I hit you with the guacamole:
2 tablespoons ground flaxseed
1 large egg white
6 tablespoons almond milk
1/4 cup gluten-free (or regular) oats
2 tablespoons unflavored pea protein powder
Salt to taste
1. Blend all ingredients together.
2. Heat up a nonstick pan and spray it with some low-calorie spray or add some coconut oil to it.
4. Spread the batter around with a spatula. It will be thick so you want to just push the edges of the mix around and spread it as thinly as possible without breaking it. You’re kind of making a thin wrap here – a tortilla.
5. Flip it when it’s cooked through on the bottom.
6. Remove it from the pan so it can cool and, once it’s cooled, cut the tortilla into eight rectangles.
7. Stick these rectangles under the oven grill or broiler so they crunch up, turning them once to ensure both sides crunch-up nicely.
And now… the guacamole:
2 ripe avocados
1/2 lime juice
1/2 thinly sliced garlic clove
1/4 red onion
2-3 tablespoons of chopped fresh cilantro (aka coriander)
1-2 tablespoons thinly chopped jalapeño (forgot to include them in the photo on the left here but they’re there)
1/2 chopped ripe tomato
Sea salt and freshly-milled pepper to taste
1-2 teaspoons red chile (optional but nice)
Mix everything together. If you insist on having your guacamole smooth you can blend everything but I personally like it chunky. Make sure you taste it before you plate it up to ensure it hits all your flavor notes (some people like more lime in their guacamole, others like more chile, others more tomato, etc – just listed to your buds).
Macros per Serving: N/A
Note: If you want to make your chips in advance, remember to ‘re-crunch’ them before serving by sticking them back into the oven broiler or grill otherwise they’ll be soft and no one likes soft tortilla chips since they can’t scoop up any guacamole (which is kind of like having a gelatine hand and being unable to pick up any objects – it leads to a lot of frustration and heartbreak.)