Making Horchata and Guacamole at the Telluride Library

Posted on 05 May 2009 by TheChefsWife

This week I was delighted to appear as the guest chef at the Wilkinson Public Library‘s brand new program called Books and Cooks.  The program will air the first Tuesday of every month and feature local professional and amateur chefs cooking their favorite recipes from cook books they found in the library.  Since my appearance fell on Cinco de Mayo,  I decided to stick with the theme and make something from the Mexican culture.  The obvious choice for me was Mexico: One Plate at a Time by Rick Bayless.  One of the main reasons I like Rick Bayless is that he shares my own food philosophy; as he says in his introduction: “I want to engage as many people as I can in sharing fresh, honest food.”
Mexico One Plate at a Time
Bayless goes on to write:

“Until the fairly recent past, our species has lived in small, relatively self-sustaining communities, sharing daily life with the same handful of folks in more or less the same place from birth to death.  Without a second thought, we nourished ourselves with locally grown, seasonal foods.  All that has changed, and the ties that bound us to our families, communities, terrain, seasons and food have in many cases weakened.  I think that it is safe to say that a sense of disconnection, or disenfranchisement, permeates many lives.  Just as we’ve had to learn to substitute planned physical exercise for the healthy exertion most of our ancestors experienced in everyday life, so, I believe, to be completely healthy, do we have to exercise our connection to the world we live in.  Food provides the perfect medium for that.”

I love thinking about food in the way that Bayless talks about it in his book.  He goes on to give advice on ways that we can use food to connect with the world we live in including shopping at farmer’s markets and growing something even if it is only a small pot of herbs on a windowsill.  To read more ideas Bayless has for reconnecting witht he world via food as well as for some great recipes, check out Mexico: One Plate at a Time.

Using this cookbook for the Books with Cooks show, I decided to make Classic Guacamole and Horchata De Almendra.  I followed the recipes exactly as found in One Plate at a Time with only one exception.  I love any type of avocado dip and guacamole is one of my favorite finger food recipes.  I personally like the avocado to dominate the taste and even the texture of the guacamole though.  To do this, rather than mashing the avocado, as Bayless recommends, I like to keep the avocado in larger chuncks.  To do this, I halve the avocados and then use a paring knife to cut the avocado into half inch squares which I scoop it out with a spoon.

Here is the guacamole recipe as found in  One Plate at a Time:

Classic Guacamole

2    serrano chilies, stemmed
½     medium white onion, finely chopped
2      plum tomatoes
¼ cup    coarsely chopped cilantro
3    ripe avocados
2T    fresh lime juice

Roasting the Chiles.  Lay the chiles in a small ungreased skillet set over medium heat.  Turn them every minute or so until they have softened (they’ll darken in spots), 5-10 minutes.  Mash them into a coarse puree, using a mortar, or finely chop them.  Place in a large bowl.

More Flavorings.  Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with the chiles.  Chop the tomatoes into small bits – skin, seeds and all is my preference.  You should have a scant cup.  Add to the bowl along with the cilantro.

The Avocados.  To cut an avocado in half, you have to negotiate the large egg-shaped pit in the middle.  Make a cut down the length of one avocado straight through to the pit.  Continue cutting all the way around the pit until you wind up where you started.  Twist the two halves in opposite directions and pull them apart.  Scoop out the pit (the hueso, or bone, in Spanish) with a spoon.  Then scoop out the avocado flesh from the skin and add to the bowl.  Do the same with the remaining avocados.  Use an old-fashioned potato masher or the back of a large spoon to mash the avocado flesh into a coarse pulp, mixing in the other ingredients as you go.

Seasoning the Guacamole.  Taste the guacamole and season with salt, usually a scant teaspoon, then add some of the lime juice and taste again.  Continue seasoning with lime until the guacamole has enough zip for you.  Cover with plastic wrap, placing directly on surface, and refrigerate until you are ready to serve.

Serving. Unless you’re serving guacamole dolloped on tacos or the like, the classic way to present it to your guests is in a Mexican lava-rock mortar (molcajete), sprinkled with chopped onion and cilantro.  Sliced radish, if you have it, looks pretty here, and to the Mexican eye completes the very popular, patriotic red-white-and-green motif.

Working Ahead:  Guacamole is good when freshly made, but, in my opinion, it tastes better when the flavors are allowed to mingle for about half an hour before serving.  If well chilled, it’ll keep for several hours.  After that, the flavors get out of balance and the avocado starts to brown.

For the Horchata, I followed the recipe exactly as it appeared in the book.  I was unable to find blanched almonds in our local store, so I blanched my own.  To blanch almonds, simply put your premeasured almonds into a bowl and pour boiling water over them.  In just a few minutes you will find it easy to peel the brown skin off the almonds.  Discard the skins and use the now white almonds for your Horchata.  I found this recipe made a delicious, refreshing drink very reminiscent of rice pudding.  Here is the recipe as found in  One Plate at a Time

Horchata De Almendra

2/3 cup rice, medium or long grain rice
1 1/4 cup almonds, blanched
a 3-inch piece of cinnamon stick
4 ½ cups water
1 cup sugar, plus a little more if desired

In a large bowl combine rice, almonds, cinnamon stick and 2 ½ cups of water – here it should be hot tap water.  Cool, cover and refrigerate overnight.

Pour the mixture into the blender, add the sugar and blend on high for several minutes, until the mixture is as smooth as possible – there’ll still be a hint of grittiness when you rub a drop between your fingers.

Strain through a fine sieve (if yours isn’t very fine, line it with cheesecloth), pressing on the solids until only a dryish pulp remains.  Pour into a pitcher, add the remaining 2 cups (cold) water (or the milk), taste and sweeten with a little more sugar if you wish.  Serve over ice.  In Oaxaca, they swirl a little pureed red cactus fruit (tuna or jiotilla) into each glass, turning the horchata rosy, then top the drink with cubed cantaloupe and broken pecans.

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7 Comments For This Post

  1. Melissa Says:

    I had no idea horchata was that easy to make! I only have roasted and salted almonds on hand — will they blanch correctly? I’m so excited that I think I’ll try it tonight, and if the almonds don’t work, I’ll make a special trip to the store just for almonds tomorrow! Thanks for the recipe and the tips!

  2. Melissa Says:

    So I tried the recipe using Roasted and Salted almonds, and the results are posted on my blog:

  3. Dawn Boubong Says:

    My son James just discovered horchata and he loves to cook. This will be an awesome activity to do when it’s dark and rainy outside. Thanks Bud!
    (nice website)

  4. Classic_dude Says:

    I was surprised how good this tasted. But after trying several recipes throughout the year, I still can’t get the stuff to strain through a sieve. Maybe mine is too fine? It just chalks up right away. Any other ideas for straining this stuff?

  5. ChefBud Says:

    Dude, My first thought would be are you leaving it in the blender long enough. If it is chalky, I’m thinking you are. You want to use as fine a strainer as possible for a nice texture on the finished product.
    I use two tricks when running food through a strainer:
    1. Use a ladle and with a straight up and down motion in the stainer. This unclogs the fine holes in the upward motion and helps push through on the way down. Use a nice slow steady motion.
    2. I also have tap the top edge of the strainer with a wooden spoon. It seems to keep everything flowing smoothly.

    Keep cookin’ Dude! I hope this was helpful. If you are still having problems call me on my cell 970-708-1496.

  6. The Coffee Lover Says:

    We just tried cohata, which is coffee with horchata. Our horchata was made with milk, based on your recipe. and the coffee was cold brewed. The result was amazing. Thanks for the horchata recipe and the instructions for straining, they were very helpful.

  7. Liam Says:


    I am wondering why you put the sugar in after chilling the mixture? Wouldn’t it make sense to dissolve the sugar in the warm water before you steep it overnight?


2 Trackbacks For This Post

  1. Brown Rice and Almond Horchata « dragonfly pie Says:

    […] Brown Rice and Almond Horchata Adapted from a Rick Bayless recipe […]

  2. discojing » Blog Archive » Show ‘n Tell Issue 9 Says:

    […] Horchata De Almendra (ChefBud) […]

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