3 ripe avocados, peeled and seeded
2 garlic cloves, finely minced
1/3 cup red onion, finely diced
1 medium tomato, diced
4 to 5 tablespoons fresh cilantro, roughly chopped
1 teaspoons fresh oregano, roughly chopped or 1/4 teaspoon dried oregano (optional)
1 teaspoon (or more) Serrano pepper, finely minced (optional)
3 tablespoons (give or take) fresh lime juice
Salt and fresh ground pepper to taste
1) Dice up all your veggies, minus the avocado and set aside.
2) In a medium bowl add the avocados and mash them with a fork, leaving small chunks throughout. Mix in the veggies and spices, then add in the lime juice a little at a time, tasting as you go. If it's too lime-y, add some more salt.
3) Cover with plastic wrap touching the surface of the guacamole, this prevents oxidation and gnarly brownness. Chill for 10 minutes before serving.
My dad always leaves the avocado seeds in as a preventative measure, but I'm not sure that really works. Still, I do it any way because that's the way I've always done it.
Source of recipe: My dad made this every time he made carne asada. This is his recipe slightly modified.