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| Guacamole De La Mixteca Recipe |
Category: Appetizers / Mexican
Rating:
N/A
Servings: 3
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Ingredients
4 large california avocados, purchased ahea; d of time
1 to allow for ripening, if necessary
1 salt to taste
1 cup white onion, minced
4 chiles serranos, minced
1/2 cup cilantro, finely chopped
1 for the garnish:
1/2 tomato, diced
1/4 cup white onion, minced
4 to 6 sprigs cilantro, with leaves a; nd a bit of stem
Cooking 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
appetizers,mexican,vegetables,condiments
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