This untraditional guacamole recipe gets a little smoky flavor from smoked paprika and chipotle. Plus:  More Mexican-Inspired Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
August 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
15 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over high heat. Add the oil and then add the shallots. Cook until soft and marginally charred, 1 1/2 to 2 minutes, stirring occasionally.

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  • With the tip of a knife, cut each avocado half into a 1/2-inch grid, being careful not to cut through the skin. Scoop out the avocado into a bowl. Mash the avocado with a fork until it is nearly at your desired consistency.

  • Stir in the charred shallots, lime juice, paprika, chipotle, salt, and pepper.

  • Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate, and serve preferably within 24 hours.

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