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A Skull Guacamole for our Day of the Dead Menu!
Guacamole is one of our favorite appetizers that we serve at home and now that we are putting together our Day of the Dead ofrenda decided to add to the menu a creative skull guacamole to complete the celebrations. For making this skull guacamole, we are using avocado Hass from Mexico, lime juice, salt, and cumin.
Additional garnishes include lime rounds and piquillo pepper strips to add more color. We are serving the skull guacamole in a beautiful festive plate and paring with pork rinds or “chicharrones,” and blue corn chips.
How to know a Hass avocado is ripe and ready to use?
For the avocado smash, we are using two ripe avocados, and for the skull, we recommend using a firm avocado to facilitate the carving. Since avocado turns brown, this skull guacamole must be prepared the same day and add lime juice for keeping that bright green color.
You can identify when an avocado is ripe by checking out the color and the firmness. The color of a ripe avocado will be black and somewhat soft to the touch but not too much. You can remove the little stem and if the color that you see is green is good to use. If the color that you see is brown, the avocado is not good. A firm avocado is dark green and not black with a firm touch. That is the kind of avocado needed for best results when carving.
¿What is the complete Menu for our Day of the Dead Celebrations?
Our ofrenda this year includes Yucatan pork loin tacos, rice, beans, habanero pickled onions, warm corn tortillas, this skull guacamole, a refreshing vampiro cocktail with tequila blanco, agua fresca, pan de muerto, candied pumpkin, and flan.
Make the Skull Guacamole it is easy and fun!
Guacamole is a must in any Mexican themed dinner, are you ready to make this fun skull guacamole for the Day of the Dead?
- 2 ripe avocados ready to use
- 1 firm avocado to carve
- 1 serrano pepper cut in rounds
- 1 piquillo pepper cut in strips
- 4 radishes cut in flower shapes
- 1 lime cut in rounds
- 1/2 lime
- 1 teaspoon of cumin
- 1 teaspoon of sea salt
Start by curring the radishes and form flowers, cut the lime round, the serrano and the piquillo peppers and set aside.
Mash the two ripe avocados with a fork on a bowl. Add half of the lime juice and season with ground cumin and salt. Set aside.
Using an edible ink marker mark the avocado to make precise cuts to make a skull shape. Use a sharp paring knife and start the carving.
Serve the avocado mash in a serving bowl, and start decorating following the image on the recipe card.
Serve the skull guacamole with blue corn chips and pork rinds.
Prepare and enjoy the skull guacamole the same day.
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