Guacamole De La Mixteca

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican	Appetizers, Condiments, Mexican, Vegetables	3	Servings

INGREDIENTS

4		California avocados
		purchased ahead of time
		To allow for ripening, if
		necessary
		Salt to taste
1	c	White onion, minced
4		Chiles serranos, minced
1/2	c	Cilantro, finely chopped
		For the garnish:
1/2		Tomato, diced
1/4	c	White onion, minced
4		To 6 sprigs cilantro, with
		leaves and a bit of stem

INSTRUCTIONS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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