Guacamole Game Day Tostadas + Video

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Guacamole en Molcajete

My all-time favorite football team is the Dallas Cowboys. I’m from Texas and when I was a little girl my dream was to be a Dallas Cowboys cheerleader. You might remember me sharing that hysterical story here.

My husband’s favorite team is the Pittsburgh Steelers and our children’s team is the Denver Broncos.

Yvette Marquez-Sharpnack

This football season was very exciting in our home, but as you know all teams were knocked out of the playoffs (sigh). Now its all about New England Patriots and Seattle Seahawks. Being that I’m not a fan of either, I’ve decided to cheer on cutie patootie, Tom Brady (ahem) I mean the Patriots.

Guacamole en Molcajete

But seriously, the Super Bowl for me is just a great excuse to eat some naughty appetizers. And one of my favorites is guacamole! The good news is that guacamole is actually good for you. The naughty part is the tortilla chips. So, I’ve decided to be a good girl this year and serve guacamole game day tostadas. Now I just need to practice self-control.

In this video I teach you how to make traditional and authentic guacamole in a molcajete and serve it on tortilla chips for a party or game-watching get-together.

Whether you’re in it for the commercials, the actual game, or just the party, the big game is just around the corner. It’s time to start planning what you’ll make and take or, if you’re hosting, what your spread will consist of.

I have all the party inspiration you need with some of my favorites on the Muy Bueno Super Bowl Pinterest page.

Guacamole en Molcajete

Make authentic and traditional guacamole and serve with tortilla chips.
Grabbing one of the Game Day Tostadas
Print Recipe
5 from 1 vote
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  • 4 ripe avocados
  • 1 clove garlic, minced
  • 1/4 cup minced red onion
  • 1 jalapeño pepper, minced (optional)
  • 1 tablespoon salt
  • 1 medium tomato, chopped
  • 1 to 2 tablespoons fresh lime juice


  • In a molcajete, use the tejolote (lava-stone pestle) to grind the garlic, onion, jalapeño, and salt until all the ingredients are well ground.
  • Dice the avocados and gently fold into the garlic-onion- chile paste, keeping the avocados fairly intact.
  • Add tomatoes and squeeze the lime juice over the avocado and gently stir until the mixture is chunky.
  • Taste and add salt, if necessary. Serve immediately, directly from the molcajete, with tortilla chips.


For a healthier version, serve with cut up veggies or baked tostadas instead of fried tortilla chips. 
  • Make ahead tip: Avocado oxidizes (turns brown) when exposed to oxygen for too long. Prep any of the ingredients as early as you like, but leave the avocado mashing until the last minute. 


Calories: 223kcal, Carbohydrates: 13g, Protein: 3g, Fat: 20g, Saturated Fat: 3g, Sodium: 1174mg, Potassium: 708mg, Fiber: 9g, Sugar: 2g, Vitamin A: 392IU, Vitamin C: 20mg, Calcium: 18mg, Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Disclosure: A special thanks to Avocados from Mexico for sponsoring this video. 

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