5 Guacamole recipes to celebrate Mexican Independence Day

Ingredients: 2 large avocados, 1/2 cup(s) diced Spanish onions, 1 cup(s) diced tomatoes, 1 tablespoon(s) minced serrano chilies, 1 tablespoon(s) roughly chopped cilantro, 1 tablespoon(s) lime juice, 1 teaspoon(s) salt

Directions:
Slice avocados in half, remove pits, and scoop flesh into large bowl. Mash the avocados, then add the rest of the ingredients and stir to combine. Serve with tortilla chips.  

Recipe courtesy of Delish.com.

Ingredients (for the seafood): 4 oz. jumbo lump crabmeat (picked over), 3 oz. cooked shrimp or lobster (cut into small pieces, 1/2 cup), 3 tablespoons freshly squeezed orange juice, 2 tablespoons chopped cilantro, 1 tablespoon minced fresh jalapeno or serrano chile (including seeds, or more to taste), 1 tablespoon mild olive oil, 2 teaspoons minced canned chipotles in adobo (including sauce), or 1 teaspoon Chipotle Chile Powder, 1/4 teaspoon fine salt, or 1/2 teaspoon kosher salt. Ingredients (for the guacamole): 2 tablespoons finely chopped white onion, 1 tablespoon minced fresh serrano or jalapeno chile (including seeds, or more to taste), 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt, 1/4 cup chopped cilantro, divided, 1 large or 2 small ripe Mexican Hass avocados, halved and pitted, A squeeze of lime, if desired

Directions:
1. For the seafood: Mix the seafood together with the orange juice, cilantro, fresh chile, oil, chipotle, and salt and let the mixture marinate for about 20 minutes.

2. For the guacamole: Meanwhile, mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.

3. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.

4. With a slotted spoon, transfer about half of the seafood mixture into the guacamole, and stir. Season to taste with additional salt, then garnish with the remaining seafood mixture and the reserved cilantro.

Recipe courtesy of Cooking Channel TV.

Ingredients: 3 avocados, 1 large red onion, 4 -5 small roma tomatoes (or both!!) or 1/4 cup diced roasted red pepper (or both!!), 4 -5 tomatillos, 1/2 cup chopped chili peppers or 1/2 cup jalapeno peppers or 1/2 cup serrano pepper, your choice, 3 garlic cloves, 1 teaspoon sea salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes, 1/4 cup finely chopped fresh cilantro, juice of 1 lime

Directions:
Pit and dice avocados. I like mine very chunky, but you could mash or puree them if you like a creamier guacamole. Dice red onion, peppers, garlic, tomatoes and tomatillos. Leave the ribs and seeds in the peppers if you like them to be VERY spicy! Again, chop everything smaller or larger depending on your preference of texture. Add cilantro. Toss diced veggies with cayenne pepper, red pepper flakes, salt and lime juice. Add the mixture to the avocados and toss (or mix if your avocados are pureed) evenly. Adjust seasonings to taste, chill one hour to allow flavors to blend. 

Recipe courtesy of Food.com.

Ingredients: 3 large ripe avocados, 1/2 small red onion (diced), 1/2 to 1 fresh serrano chile (seeded and finely chopped), 2 tablespoons chopped fresh cilantro (plus a few leaves for garnish), About 2 tablespoons fresh lime juice, 1 medium ripe mango (peeled, flesh cut from the pit and diced), Salt

Directions:
1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.

2. Mix in 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate, preferably for no more than a few hours.

3. When you're ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs. Serve with tortilla chips, slices of cucumber or jicama.

Recipe courtesy of Rick Bayless.

Ingredients: 2 large ripe Hass avocados, 1 jalapeño or serrano pepper (seeded and diced; if you like spicy guac, keep the seeds), 1 small roma tomato (diced into chunks, optional), 1/4 cup onion (finely chopped; I used red onion, you can use any onion you want), 2 to 3 tbsp fresh cilantro (finely chopped), 1 tbsp lime juice, 1 tbsp lemon juice, 1 small clove garlic (finely minced), 1 pinch of salt, 1/2 tsp cumin (optional), 1/2 tsp chili powder (optional), Cotija cheese crumbles for garnish (optional)

Directions:
In a large bowl, mash the avocado into chunks with a fork or knife. If you like a mushier guacamole, then go crazy with the fork. Add the lemon and lime juice, and remaining ingredients (excluding the cheese). Toss together until well combined. Sprinkle the crumbled cotija cheese on top and serve immediately.

Recipe courtesy of Carnal Dish.