| 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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