View Full Version : Guac like Taco Bell
05-23-2006, 08:00 AM
Does anyone know how to make guac taste like it does at Taco Bell?? It's probably not possible, but I'd love to find one that's similar.
I'm not a huge fan of avos but I can tolerate guac a bit. My problem with the ones I've made is that they all call for garlic, and I'd rather it be light tasting. And my other problem is that my left over avo creations always turn brown and get water-y. Is this usual? Is there something I can do to keep it green and avoid it becoming water-y?? Perhaps keep the pit in my dish??
05-23-2006, 11:03 AM
the way I make guac is:
1-2 avocados (cut in half and slice into squares in the skin still. Scoop out into a bowl and use a potato masher so it's not completely smooth.
tiny chunks of onion.
A squeeze of lemon juice
A dash of sea salt
sometimes I put in some chopped up tomatoes
To me it reminds me of egg salad (the texture) even if I've had eggsalad twice in my life lol.
Sharon in Colorado
05-23-2006, 11:29 AM
My usual guac is
1-2 avos (cut the same way as the post above)
diced onion, vidalia is great this time of year
diced jalepeno, or you can use a little cayenne to your taste
sea salt if desired to taste
mash with fork
I find that if I have leftover guac I place some plastic wrap right on the surface of the guac, inside the bowl, so that it forms a seal against the air. When it is exposed to air, it will turn brown on you. You can also sprinkle with lemon or lime juice.
05-23-2006, 11:44 AM
Taco Bell version is so very blended! IT'S NOT CHUNKY for sure; try it blended. it's not so much the flavor as I remember it being bland and having to add the 'hot sauce'
05-23-2006, 01:13 PM
Maybe add a bunch of MSG!
Remembering from when I had Taco Bell's guac, they probably have some type of sugar in it and not as much lime as most put in guac. I wouldn't be surprised if they have other types of oil or sour cream in their recipe along with the usual MSG.
05-23-2006, 01:33 PM
I dug around on Recipezaar and found this "copycat" Taco Bell guac recipe.
3 medium avocados
1 lemon, juice of
1 small jalapeno pepper, seeded and minced (fresh not pickled)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon Lawry's Seasoned Salt
1 teaspoon Tabasco sauce (original red tabasco)
1/2 teaspoon citric acid (optional)
1/2 teaspoon onion powder or 1 teaspoon onions, minced fine
1/2 teaspoon garlic powder or 1 teaspoon garlic, minced fine
1/2 teaspoon white pepper
For the Lawry's (you'd need to scale it down for the guac recipe):
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
The sugar I imagine could be replaced with agave (or stevia), citric acid with a bit more lemon. For the Lawry's, I think the cornstarch could just be left out... it's probably an anti-caking agent. Only thing I'm unsure of is the Tabasco... I think adding in a tabasco pepper (jalapeno or another pepper should work too), vinegar, and more salt would do it for that. :)
05-23-2006, 01:44 PM
I make guacomole ALL the time. I LOVE it. This is my personal recipe and the only way I like it, it would probally be enough for more people but I eat it all myself so if your like me you would want to make more if fixing for 2 or more.
1/4 cup fresh cilantro chopped
1 garlic cloves chopped
1 small jalepeno chopped
1 tbs lime juice
1 tsp of sea salt
1 tomato (optional)
Smash avocado in bowl add all the ingredients except tomato. If you desire tomato after all ingrediants are mixed chop tomato and mix into your mix.
I like mine on crisp romaine lettuce. It is trully divine!
05-23-2006, 04:21 PM
I know that lemon juice and keeping the pit in the bowl when you put in the fridge keeps it from getting brown.
wow i love avocados and now with all these great ideas for recipies im so excited to try them all!!!
I agree with the above posts, in all there variation...cilantro, tomato,
chilis' of all kinds will do wonders with the guac, but I think the real
secret (and not just with the guac) is to use a molcajeta. A mortar and
pestal made in mexico of pure lava rock or stone. I can not explain it, but
the lava just makes the food taste so perfect, as if prepared for the gods.
It will not go brown, (possible from the carbon content) it tends to be anti-
bacterial similar to ceramic. It works wonders for salsa, dips, anything that
needs to be mixed, but not puree'd.
I believe that TB uses part of the micky D's secret sauce..... ;)
and the sourcream that contains no dairy...mmmmmmm vinylpropolene, yum.
Anything for shelf life right!
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