| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Appetizers, Mexican, Vegetables |
8 |
Servings |
INGREDIENTS
| 6 |
|
Ripe California avocadoes |
|
|
peeled and pitted |
| 1 1/2 |
|
White onions, chopped |
| 1/2 |
c |
Cilantro, chopped |
|
|
Juice of 2 limes, or to |
|
|
taste |
| 1 |
|
Very small zucchini, pureed |
| 6 |
T |
Olive oil |
| 6 |
|
Chiles serranos, finely |
|
|
chopped |
|
|
Salt to taste |
|
|
For the garnish: |
| 2 |
|
Tomatoes, chopped |
| 1 |
|
Green onion, finely chopped |
| 2 |
|
Chiles serranos, finely |
|
|
chopped |
| 1/2 |
c |
Cilantro leaves |
INSTRUCTIONS
Guacamole is prepared differently in various regions of Mexico. In the
city of Monterrey, it is garnished to reflect the colors of the
Mexican flag. For the guacamole: totopos (crisply fried tortilla
wedges) Put avocadoes in a glass bowl, and mash them with a fork. Add
onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the
ingredients thoroughly to form a puree. Put the avocado pits in the
guacamole to prevent darkening. To serve, spoon guacamole into a
mortar, and decorate with tomato on one side and green onions, chiles,
and cilantro leaves in the center. On the other side, place the
totopos. Makes 8 servings. 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 From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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