Guacamole de la mixteca
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | California avocados, purchased ahead of time |
| To allow for ripening, if necessary | ||
| Salt to taste | ||
| 1 | cup | White onion, minced |
| 4 | Chiles serranos, minced | |
| ½ | cup | Cilantro, finely chopped |
| For the garnish: | ||
| ½ | Tomato, diced | |
| ¼ | cup | White onion, minced |
| 4 | To 6 sprigs cilantro, with leaves and a bit of stem | |
Directions
From the Oaxaca-Mixteca region
For the guacamole:
Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy.
Garnish with tomato, onion, and cilantro. Serve with corn tortillas or totopos (crisply fried tortilla wedges). Serve immediately.
Makes about 3 cups.
From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93