| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Vegetables, Appetizers, Mexican |
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 |
tb |
Olive oil |
| 6 |
|
Chiles serranos, finely chopped |
|
|
Salt to taste |
|
|
For the garnish: |
| 2 |
lg |
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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