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My name is Elki. Welcome to Wahaca. Today we’re going to do guacamole, a traditional nibble in Mexico.
We’re going to start with the, eh, avocados. To do guacamole we need to choose ripe avocados. Once we touch it, it's a bit soft, we just take the bone out. And take the skin out with a spoon. As soon as we take it out from its natural package, the avocado doesn't like the oxygen. So we need to use lime juice to stop the oxidation going on. So we need to smash it. You can cut it into pieces, squares. You can smash it like smash potato, etc. Once we have this mash, can be rested for a few moments.
Tomato. Normal, plum tomatoes. We’re going to cut it from the inside so we don't squeeze the water out. And it had actually keeps the body of the tomato. So we add it up. So from the beginning we start to give colour to our dish.
Now we’re going to go to white onion. You can use red onion, er, Spanish onion or, er, even spring onion if you have some available.
Then we’re going to go for chillies. These chillies, I just got them from the local supermarket. You can use as many varieties as you want. I'm just going to deseed the chilli. If your skin is a bit sensitive, I recommend you to use gloves or to put it under the tap.
Then we’re going to go for a little bit of green coriander. If it comes with the stem, just cut the stem and give it a quick wash under the tap.
Then, a little bit of garlic. We’re going to chop it as small as possible so it goes everywhere in the guacamole.
We’re going to add some olive oil, pinch of salt, Tabasco sauce and, because we used tomato, we’re just going to make the tomato more friendly to our palate using a little bit of sugar.
And then, from the centre, without squeezing the tomatoes, the chillies and the onions, we bring everything together.
Using flour tortillas from the local supermarket. Put it on the grill, let's say a minute or so, until it gets crispy. You can use it as tapas. Dish it and leave it in the middle of the table. And time up how long it's going to last because this is going to fly for sure.
Will you try the recipe? Do you like Mexican food?