El guacamole se puede congelar mejor si es cremoso y no lleva trozos
El guacamole sobrante se puede congelar, aunque el resultado depende de su textura y de sus ingredientes, sobre todo del jugo de lima y los tomates.
The ideal method depends on the texture and ingredients of the guacamole, whether homemade or store-bought. Some recipes freeze better than others, and this greatly affects the flavor. It's helpful to know when and how to freeze it to extend its shelf life, especially if it will be served as a dip for burritos or tortilla chips.
Traditional recipes typically include salt, tomato, onion, and cilantro, along with lime juice, which prevents the guacamole from oxidizing quickly and adds a touch of acidity. The problem is that the lime juice and tomatoes increase the liquid content. When thawed, the texture can become watery and the flavor altered, so guacamole with chunks is generally not the best option for freezing.
Basic guacamole, made primarily with mashed avocado and a few other ingredients, best retains its creamy texture and original flavor. Alternatively, you can defrost it and add your desired ingredients just before using it.
If stored properly, frozen guacamole can last up to three months, enough time to make everything from a breakfast burrito to fish tacos. Place the avocado mixture in a freezer-safe, airtight plastic bag, removing as much air as possible. Label the bag with the date it was stored before freezing.
To defrost it, simply place it in the refrigerator 12 to 24 hours before using it, and then it can be used as desired. Ideally, it should be consumed defrosted within three days to preserve its texture and flavor.
