There are many products that Mercadona presents following trends that come and go, but without a doubt the guacamole of its private label Hacendado is one of the spoiled children of its catalog. With a format that has hardly changed its packaging since its first launch, the guacamole from Mercadona is a sales success of the Valencian chain whose origins take us to Malaga.
The undisputed icon of Mexican gastronomy, guacamole is halfway to a sauce, spreadable cream or dip whose most popular purpose is precisely to serve to dip or “dip” the also typical tortilla chips of Mexico, crispy corn flour nachos or in their infinite versions with wheat tortillas, seeds and other variants.
Although each master has his booklet and there is no single recipe that can boast of being the original, the most basic crafting Mexican-style guacamole only consists of avocado pulp, red onion, tomato, chili (serrano or jalapeño), fresh coriander and salt, usually also incorporating garlic, although it varies according to taste, and sometimes also red or tabasco chilies.
The true guacamole is made by hand, crushing the ripe avocado little by little with the other ingredients in a Mexican mortar called a molcajete, although the important thing is to leave a regular texture but lumpy and thick, avoiding the consistency of excessively creamy and homogeneous purée. This rule can be skipped if we are going to use the guacamole as a spread to fill sandwiches, sandwiches, toasts or quesadillas.
This is where it fails a bit, in the opinion of the team at WTP, Mercadona’s guacamole, which is otherwise very well achieved in terms of balance of flavors and ingredients. The most complex aspect of this type of sauce at an industrial level is maintain freshness and color naturally, because the avocado oxidizes quickly, something that is achieved by applying high pressure technology.
The person responsible in the case of Mercadona is José Luis Montosa SL of Montosa Fruitsin Valle-Nice, Malaga, one of the leading regions in Spain in the production of national avocado thanks to the subtropical climate so characteristic of the area. The company, founded in 1982, grows and processes their own avocados on a 76,000 m2 farm, where they also work with other subtropical products such as mangoes.
The Mercadona guacamole produced by Montosa is marketed in two formats, 200 and 500 g tubs, and has a 95% natural avocado completed with salt, dehydrated onion, jalapeño, sugar, antioxidants, acidity regulator (citric acid), potassium preservative, aroma of garlic and dehydrated coriander. Once opened it is recommended to consume in a maximum of 24 hoursso if you want to take advantage of the jar, you can encourage yourself to use it in these recipes.
Recipes to use Mercadona guacamole at home
Guacamole Stuffed Eggs
To begin with, boil the eggs in water for about 10 minutes. Remove them and let cool. The we peel, cut in two and remove the yolks. We reserve the egg whites that we will fill again.
We put the yolks in a container to which we add guacamole to taste, mixing well with a little chopped cilantro. At this point you can add some chopped chili if you want a spicy version.
With a spoon we fill each half egg with the guacamole. When we finish filling all the eggs, cover them with cellophane paper and put them in the fridge for half an hour. Decorate with coriander leaves.
Full recipe | Eggs stuffed with guacamole recipe for the appetizer
Crispy tortilla chips or nachos
- Ingredients. 100 g of corn flour, 1 tablespoon of wheat flour, about 80 ml of hot water, salt and oil for frying.
- Elaboration. Mix the corn flour with the wheat flour and a little salt. Add the hot water, adding as the dough asks for it, until it is smooth and manageable. Wrap it in plastic wrap and store it in the fridge for half an hour. We can knead with the Thermomix, putting all the ingredients in the glass and programming 5 min/speed spike. We spread it as thin as possible between two sheets of baking paper. Heat the oil and fry the tortilla chips on both sides until golden brown. As we take them out, we put them on a plate with kitchen paper to absorb the excess oil.
Full recipe | How to make homemade nachos (tortilla chips)
Guacamole toasts, cherry tomatoes and feta cheese
- Ingredients. 2 slices of good loaf bread, 10-14 cherry tomatoes, 50 feta cheese, guacamole, extra virgin olive oil, salt and pepper.
- Elaboration. Toast the slices of bread on both sides. Cut the cherry tomatoes in half and crumble the feta cheese and reserve it. Assemble the toasts by spreading each slice of bread with a generous layer of guacamole, spreading cherry tomatoes on top to taste and covering with the crumbled feta cheese. Add a splash of extra virgin olive oil and a pinch of freshly ground black pepper.
Pumpkin quesadillas with guacamole
- Ingredients. 4 flour tortillas, grated cheddar cheese, extra virgin olive oil to grease the pan and guacamole.
- Elaboration. Using a sharp knife, mark the eyes, nose and mouth on a board and cut carefully along the marked line. Remove the trimmings and repeat with another tortilla. Preheat the oven to a minimum temperature. Top with a generous layer of shredded cheddar cheese on top of two untrimmed tortillas, leaving a little wiggle room around the edges. Arrange the trimmed faces on top, pressing. Lightly grease a frying pan or griddle and cook the quesadillas one by one, over medium heat, pressing down a bit with a spatula until the cheese melts and forms a homogeneous layer. Reserve the first quesadilla in the hot oven while you make the other, or repeat the process with as many units as you like. Serve with guacamole.
Full recipe | Halloween Pumpkin Quesadillas with Guacamole
Guaca edamame with burrata and tuna
- Ingredients. Avocado, onion, extra virgin olive oil, tomato, jalapeños, cilantro, lime juice, salt, cooked edamame, burrata, nori seaweed powder, fresh herbs and nachos.
- Elaboration. Make a traditional avocado by mashing ripe avocados adding chopped onion, olive oil, finely chopped tomato, chopped jalapeños and lime juice. It is preferable to use a traditional malcajete, or a large mortar in its absence. Season with salt and top with the edamame, pieces of fresh burrata, herbs and nori seaweed powder, with the nachos on the side.
Full recipe | Guaca edamame with burrata and tuna by Dani García
vegan guacamole tacos
- Ingredients. 30 ml of extra virgin olive oil, 150 g of coarse textured soybeans, 30 g of taco dressing, 50 g of grated vegan cheese, guacamole, fresh coriander bouquet, salt, black pepper, 8 small wheat or corn tortillas, 2 diced tomatoes, julienned iceberg lettuce and 1 natural vegan yogurt.
- Elaboration. Hydrate the textured soybeans in a bowl of water for 20 minutes. We drain. Heat the oil in a frying pan and fry the soy for a couple of minutes. Add the taco dressing and stir. Add the grated cheese, cover and cook over low heat for 10 minutes. We cover a wheat tortilla with a thin layer of guacamole and place a taco on top, in the center. We fold the tortilla around the taco so that it sticks. Fill with the soy and cheese mixture, top with yogurt, julienned lettuce and tomato cubes and serve immediately so that the tacos do not soften.
Full recipe | Vegan guacamole tacos: quick and easy recipe with video included
Tomatitos stuffed with guacamole and prawns
- Ingredients. 12 Mini-Kumato tomatoes, guacamole, 12 cooked prawns, common salt and black olive salt (optional).
- Elaboration. Cut the lower part of the tomatoes and empty them with the help of a ball cutter, a knife or the handle of a teaspoon. We place them face down on absorbent paper to drain the internal juices. Peel the prawns, leaving the tail, and squeeze the juice from half a lime. We booked both. We put the guacamole in a pastry bag. We take each of the already drained tomatoes and fill them with the guacamole. Top each tomato with a shrimp and sprinkle with black olive salt (optional) before serving.
Full recipe | Mini-Kumato tomatoes stuffed with guacamole and prawns
Mexican Lava Rock (Molcajete) Mortar and Pestle Set (21cm) (Regular)
Chicken breasts stuffed with guacamole
- Ingredients. Two chicken breasts, salt, pepper, sliced Serrano ham, guacamole.
- Elaboration. Open the chicken breasts in two and season with salt and pepper. Remove the fat from the Serrano ham. Spoon a few tablespoons of guacamole over the open chicken breast and roll it up. Finally we wrap each stuffed breast with a slice of ham. Place in the hot oven at 180ºC for about 25 to 30 minutes.
Full recipe | Chicken breasts stuffed with guacamole
Spicy salmon toast with guacamole and cheese
- Ingredients. 1-2 clean salmon fillets or slices, 1 tablespoon of harissa-type hot sauce, 10-15 ml of yogurt, 1 teaspoon of honey, lemon juice, 1-2 slices of loaf bread, guacamole, 1 medallion of cheese goat roll, purple onion, pepper, salt, extra virgin olive oil, arugula or lamb’s lettuce.
- elaboration. Mix the hot sauce with the yogurt, honey and a little lemon juice. Spread on both sides of the fish and rest for 10 minutes. Mix the guacamole with the cheese and season with salt and pepper. Toast the bread to taste. Heat a good frying pan, griddle or grill over high heat. Add a little oil and cook the fish on both sides until it is slightly browned on the outside, but juicy on the inside. Cover the bread with a generous layer of guacamole, add the salmon without the skin and top with some rocket leaves and finely julienned red onion.
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